This curry reminds me of my trips to Kerala for the summer vacations. It was one of my favourite prawn curries made by my Grand mom. The sourness from the mangoes and the creamy feeling from the coconut paste makes it a delicious gravy. It may be a very subtle and mild gravy, but all the ingredients put together in the right measures will turn it into a gravy, where you feel like eating more and more rice.
This gravy can be made, this season [summer] as mangoes are available only now. Here I have used ash gourd, you can use bottle gourd too.
Preparation time : 15 minutes
Cooking time : 15 minutes
Ingredients :
Prawns : 300 gms
Ash gourd : 1/2 cup, diced
Green chillies : 2
Garlic : 2 cloves
Raw mango : 1/2 cup, diced
Turmeric powder : 1/2 tsp
Coconut : 1/2 cup, grated
Cumin seeds : 3/4 tsp
Turmeric powder : 1/2 tsp
Mustard seeds : 1/2 tsp
Dry red chillies : 2, broken
Curry leaves :1 sprig
Coconut oil : 1 tbsp
Method :
1. Grind together coconut, cumin seeds, green chillies and turmeric powder to a smooth paste. Keep aside.
2. Clean, de-vein and wash the prawns. Dice the ash gourd and raw mango. Keep aside.
3. In an earthen pot, put in the prawns, diced ash gourd, slit green chillies, chopped garlic, turmeric and salt to taste. Add only 2-3 tbsp water, as the ash gourd and prawn giving out water. Cook on medium heat.
4. When the prawns are 3/4 done add the raw mango and mix well. Lose and keep for 3-4 minutes as the mango will cook very fast.
5. Add the ground paste, mix carefully. Do not cook after adding the paste, as the coconut will curdle. When it starts to bubble at the sides, put off the fire.
6. In a pan, heat oil, when hot put in the mustard seeds. when they stop spluttering add the red chillies and curry leaves.
7. Pour this over the prepared curry. Serve hot with rice.
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