Prawn Mango Drumstick Curry

Prawns mango drumstick curry is an amazing coconut based gravy preparation , the tangy flavour of mangoes are balanced with the sweetness of coconut . A dash of coconut oil at the 

end gives the curry a nutty and earthy taste. In summer raw mangoes dominate a lot of seafood curry, it is substituted for tamarind. Serve this delicious curry with steamed / boiled rice.

Prawn Mango Drumstick Curry

Prep time       – 10 minutes

Cooking time – 40 minutes

Serve              – 5  

INGREDIENTS

Drumstick – 1 cup (2 sticks)

Raw mango -1 medium mango chopped

Grated Coconut -1/2 cup

Prawns - 400 grams

Red chilli powder -N2 Tablespoon

Turmeric powder - ½ Teaspoon

Coriander powder - 1 Tablespoon

Fenugreek powder - ¼ Teaspoon

Curry leaves – few

Salt –To taste 

Shallots – 3 No's

Green chilli – 1 No

Coconut oil – 1 Tablespoon

Water

METHOD

 Boil 1 cup of water in an earthen pot or kadai.

 Add drumstick and cook for 5 minutes.

 Add the raw mango pieces and cook till the mangoes are almost cooked.

 In a blender jar , add grated coconut, red chilli powder, turmeric powder, coriander powder, fenugreek powder, shallots, and green chilli and grind into a paste.

 Add the ground paste into the cooked drumstick and mangoes. Add salt to taste and adjust consistency of the gravy by adding water.

 Bring the curry to a boil, add cleaned prawns and cook for another 5 to 10 minutes on medium flame .

 Add coconut oil to the gravy and serve hot with steamed/ boiled rice.

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 UNNIYAPPAM / GULIYAPPA

Unniyappam is a small round snacks made from rice, jaggery , banana, roasted coconut pieces, roasted sesame seeds, ghee  and  cardamom powder fried in coconut oil. In Malayalam ‘unni’ means small and ‘appam’ means rice cake. It is made using a special pan call Appachatti.

INGREDIENTS

• RAW RICE – 2 CUPS
• JAGGARY – 1 CUP
• SMALL RIPE BANANAS – 2 NO'S
• BLACK SESAMA SEEDS – 2 TABLESPOON
• COCONUT PIECES – 4 TABLESPOON
• CARDOMOM POWDER – 1 TEASPOON
• SALT – TO TASTE
• COCONUT OIL –FOR FRYING
• WATER -1/4 CUP

HOW TO MAKE UNNIYAPPAM

1. Rinse 2 cups of raw rice thoroughly. Soak the rice in enough water for at least 3 to 4 hours, or preferablely overnight. Always use short grain rice for best result .

2. Prepare jaggery syrup – Add jaggary into a sauce pan along with ¼ th cup of water. Boil to make a syrup. Adjust the quantity of jaggary based on your sugar palate.

3. Transfer the soaked rice into a mixer jar, drain all the water before transferring. Add the jaggary syrup and grind into a coarse paste, like texture of idly rava.

4. Grind 2 ripe banana in a blender and make a smooth paste , add it to the batter and mix well. Add a pinch of salt to the batter.

5. In a separate pan, heat ghee , add chopped coconut pieces and roast till it turns golden. Add black sesame seeds and roast for 2 minutes. Switch off the flame and cool it completely.

6. Add the cooled roasted coconut and sesame mixture into the batter and combine well.

7. Cover the batter and keep in warm place for 3-4 hours.

8. Heat appachatti on medium flame. Add coconut oil, once the oil is hot pour the batter into each mould. Fill only ¾ th of each mould using a laddle or a spoon.

9. Once the appams are cooked on one side , they detach from the pan and will start to rotate in oil. Turn them around and cook on both the sides.

10.Remove and transfer into kitchen towels. Store in airtight containers.

NOTES

* It is better to use raw rice for soft unniyappams. It can be prepared using rice flour too , but the texture will be denser . There is a noticeable difference in texture as well as taste while using raw rice.

*If the batter is too thick then add enough water as required. 

*To avoid batter sticking to the pan allow the oil to heat properly. 

*Keep heat uniform throughout the process on medium heat .. If you increase the heat, appams may not cook through properly. 

*If you prefer fluffier appam add baking soda.  

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PRAWN GHEE ROAST

 PRAWN GHEE ROAST is a popular Mangalore recipe , originating from s small town near Mangalore called Kundapur.This flavourful recipe is made using prawns marinated in few spices and ghee .

INGREDIENTS

• Prawns -500 Grams
• Coriander seeds-1Tablespoon
• Fenugreekseeds1/2 Teaspoon
• Cumin seeds -1 Teaspoon
• Poppy seeds - 1Teaspoon
• Mustard seeds - ½ Teaspoon
• Byadgi Red Chilly - 10-15 nos
• Cashew nuts - 4 nos
• Black peppercorn-1 Teaspoon
• Jaggery – 1 Tablespoon
• Tamarind pulp – 2 Tablespoon
• Salt - to taste
• Ghee -3 Tablespoon
• Lemon juice – 1 Tablespoon
• Curry leaves – few

PREP TIME        :24 -30 MINUTES

Cooking Time : 30-35 minutes

Serves                  :3-4 People

PREPARATION

To make the prawns ghee roast , clean and de-vein the prawns and wash them thoroughly .

MARINATION

Add the cleaned prawns to a bowl, add salt , lemon juice and turmeric powder mix well and keep them aside for at least 30 minutes.

MASALA PREPARATION

 Soak byadgi red chilies with few cashew nuts in hot water for few minutes , keep the aside.

 Heat a pan on medium flame, add fenugreek seeds, cumin seeds, black pepper corn, mustard seeds, poppy seeds and coriander seeds. Dry roast them till they turns aromatic.

 Transfer the into a mixer jar, add the soaked dry chilly and cashew nuts. Add little water and grind them into a smooth paste.

METHOD

 Heat a pan on medium heat, add 1 tablespoon  ghee and shallow fry the marinated prawns till they are perfectly cooked. Remove it from the pan and keep them aside.

 To the same pan, add the remaining ghee, curry leaves and the ground masala paste and saute till the water is completely dried and the masala turns into dark color.

 Add jaggery and tarmarind pulp cook for few minutes, the ghee in masala start to separate, at this point add the cooked prawns and combine well. Serve hot with boiled rice or neer dosa.

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