Everytime I talk to my amma on the phone, it is a regular practice to ask her what she cooked for lunch or dinner. The only time I curse her on phone, with a wail, "how could you make it when I am not there..." is when she says she made a raw mango and prawn curry. I could eat it, drink it, slurp it down or drown in it. The flavours of the raw mango and prawn are married to each other, like a match made in heaven. So before I create a tsunami with my overflowing saliva on the computer, here goes:
Raw Mango & Prawn Curry
Need
Raw mango - 1 large, peeled and sliced
Prawns - de shelled, cleaned about a cup
Cocum - if the mango is not sour enough
Gravy
Coconut - scraped, about a cup
Cumin seeds - 1 tbsp
Green Chilly - 3-4
Shallots - 4
Mustard Seeds
Curry Leaves
- Cook the raw mango and prawns till tender. If the raw mango is not sour, you may add cocum slices.
- Grind ingredients for gravy, and add into the cooked raw mango and prawns.
- Add half a cup of water, and let it simmer.
- Season and garnish with spluttered mustard and curry leaves.
- Enjoy with red rice.
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