Chemmeen Manga Curry

Ingredients

• 400 g raw prawns, peeled and deveined
• 1 raw green mango, about 200 g, peeled and cut into thick slices
• 2 tbsp coconut oil
• 1/2 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 12 shallots, sliced
• 1 tbsp julienned ginger
• 6 garlic cloves, sliced
• 3 green chillies, slit
• 2 tbsp thin coconut slices
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 1/2 tsp Kashmiri chilli powder
• 240 ml thin coconut milk
• 120 ml thick coconut milk
• 2 sprigs curry leaves
• 1 tsp salt

Before you cook

• Peel and devein the prawns, rinse them and pat them dry.
• Peel the mango and cut it into thick slices, keeping the pieces chunky enough to hold their shape.
• Slice the shallots, garlic and ginger and slit the green chillies.

Steps

1. Heat the coconut oil in a clay pot or heavy pan over medium heat.
2. Add the mustard and fenugreek seeds and wait for the mustard to pop.
3. Add the shallots, ginger, garlic, green chillies and one sprig of curry leaves and fry for four minutes, until the shallots turn soft and pale gold.
4. Add the coconut slices and fry for one minute.
5. Turn the heat low and stir in the turmeric, coriander and chilli powder for thirty seconds, just until they smell toasted.
6. Add the mango slices, the salt and the thin coconut milk.
7. Simmer uncovered for six minutes, until the mango is soft at the edges but still holding its shape.
8. Slide in the prawns and cook for four minutes, until they curl tight and turn opaque.
9. Pour in the thick coconut milk and swirl the pot rather than stirring it.
10. Warm the curry for two minutes without letting it come to a boil.
11. Scatter over the remaining curry leaves and take the pot off the heat.
12. Rest the curry for ten minutes before serving with rice.