UnakkaChemmeen/ Dry prawns: ½ cup (roasted and cleaned)
Raw Mango: 1 big (if not tangy you can used 2 mangoes)
Kashmiri Chilli Powder: 1 ½ tbsp.
Turmeric Powder: 1tsp
Curry leaves: few
Coconut Oil: 4-5tbsp
Method Of Preparation
Peeling Mangoes is as per your choice. I added without peeling.
Crush the shallots.
In a clay pot/pan add crushed shallots, chopped tomato, few curry leaves, 2tbsp coconut oil, sliced mangoes, chilli powder, turmeric powder and salt.
Mix this well with hand. Then add 2 ½ -3 cups water to it and keep on flame.
When it boils, put the flame in medium and close with a lid. Let it be on flame to about 20-25 minutes. So that the gravy becomes slight thick.
Now add the roasted and cleaned dried prawns.
Increase the flame, when boils lower the flame.
When the prawns get cooked, switch off the flame and soon add 2-3tbsp coconut oil and curry leaves and close with a lid (This step is important). Don’t open the lid for 5 minutes so that the aroma of curry leaves and coconut oil will spread to the curry.