Prawns and Raw Mango in Coconut Gravy


At the end of everything, it is memories that stay with us forever. Chemmeenum Manga curry brings so many beautiful memories. Memories of my grandmother, she used to make it often. My mother in laws, she had an earthen pot in her kitchen, in which she always used to prepare this prawns curry.

Raw/green mangoes are so common in every house, in Kerala. Every house has a back yard and there is a mango tree… how beautiful…. Whenever we feel like making a curry with it go pluck and make. When raw mangoes are not in season, same curry is made using dried ones.

It is a daily seen, a fish vending women (meen kari) will visit our homes, with fresh caught fish. It is the best thing that now also when we go for vacation the fish vending woman comes with her daily catch. She calls out meen venoo… do you need fish…. J she will start mentioning the names of the fish…

When I was growing up prawns and prawns curry used to be a common dish with boiled rice. In those days whether it is dinner or lunch rice is served with curry. Usually this curry is made at home with tiny prawns, as you can see in the picture I have used small onces.


The combination of prawns with the sourness of the mango mixed with spiciness of green chillies blended with the mild sweetness of the ground coconut tickles your taste buds…


Chemmeenum Mangayum Thenga Arachu

Prawns and Raw Mango in Coconut Gravy


  • 250 grams Prawns Cleaned
  • 2 Mango Green Cut in to Small Pieces
  • Few Curry leaves
  • Salt to Taste
  • ½ tbsp. Ginger Julienned
  • 1 tsp. Turmeric Powder
  • 6 Green Chilli
  • 1 ½ cup Coconut Grated
  • 4 Perl Onion Sliced
  • 2 Garlic Cloves Sliced
  • 1 tsp. Mustard
  • ½ tsp. Chilli Whole
  • Few Curry Leaves
  • Salt
  • Curry leaves
  • Oil for Tempering


  1. In an earthen pot/ a deep pan, Add Shrimps with enough water, curry leaves, ginger slices, salt and Turmeric.
  2. Mix everything together to combine, bring it to a boil.
  3. Add mango pieces and adjust water and salt. Mix well so that everything is well combined.
  4. Cook till the prawns turn pink and curl up.
  5. Make sure the mango is not overcooked.
  6. Grind the coconut with chillies to a smooth paste can add a pinch of cumin it is not necessary. I don’t add.
  7. Once the prawns are cooked, add the ground coconut paste into it and mix well. Check salt, add water if required.
  8. Bring it to a boil and remove from fire.
  9. Heat oil in a pan & splutter mustard.
  10. Add small onions, garlic & curry leaves.
  11. Fry it till the onion becomes golden brown.
  12. Break whole dried red chillies and add it to the oil.
  13. Pour the tempering over the curry. Mix well.
  14. Serve hot with rice.






2 Comments Add yours

  1. Leyla says:



  2. Indu says:

    Yum. My favorite! Makes my mouth water thinking of it 🙂

    Liked by 1 person

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