Thursday, December 23, 2010

#46 Shrimp with Raw Mango and Drumsticks/Konchu Mangayum Muringakkayum Aviyal

Shrimp is usually served with coconut and mango. If you notice, this combination is used across many different countries around the world. The popular Caribbean coconut shrimp with mango salsa is a perfect combination, grilled shrimp with mango chutney is delicious at any time, and then the most loved shrimp in coconut milk Thai curry can be a luscious and lavish treat . You have to admit that even the Coconut Shrimp from Red Lobster with the Pina-colada sauce adds so much decadence  to the heavenly morsels of fried shrimp dipped into coconut pineapple sauce . But nothing beats a very authentic Kerala curry made of shrimp, mango and drumsticks in a coconut based sauce. Succulent shrimp, raw mangoes in ground coconut, spiced up to flavor the shrimp---what more could a Mallu ask for? This is another one of my favorite Kerala curries and I can assure you that you will also fall in love with this curry once you taste it.
Shrimp - 12 oz
Drumsticks- 6-7 4 " pieces
Raw Mango- 1 sliced up lengthwise
Freshly grated coconut- 3/4 cup
Shallots- 2
Green Chillies- 4 sliced up
Chili Powder- 2 heaped Tblspns
Methi seeds whole- 1/2 tspn.
Tamarind paste-1/2 tspn
Haldi- 1/4 tspn
Curry Leaves- 2 sprigs
Salt to taste

1. Devein and remove the shells and intestines of the shrimp. Wash well and keep aside.
2. Take an even bottomed pan and place the cut up mango and drumstick pieces in it.
3. Grind to a medium paste the coconut, red chili powder and shallots in a blender with 1/2 cup of water.
4. Pour the ground mixture into the pan with the mango and drumstick.
5. Now, place the pan over a medium fire, add 1/2 cup water with tamarind paste dissolved in it.
6. Add the whole methi seeds, salt and haldi. Let cook until the mango is almost cooked well.
7. Add the curry leaves and the shrimp and let simmer on low fire for a minute or two until the shrimp is just cooked.
8. Overcooking will make the shrimp tough to eat.
9. Shrimp curry is ready and is best served with hot steamed rice.

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