CHAMEEN MANGA KOLAMBI (PRAWNS IN MANGO SAUCE)

Serves 4

Ingredients:

24 king prawns (shelled and veined)
200ml mango pulp
20ml coconut milk
20g coconut powder
20ml fresh cream
1½ teaspoons brown mustard seeds
150g finely chopped onions
1 inch ginger )
6 cloves garlic) ground to paste
1 teaspoon madras curry powder
¾ teaspoon ground coriander
¾ teaspoon ground garam masala
¼ teaspoon ground turmeric
Salt to taste
60ml refined oil
25mil tomato puree
Water as required (approx 50/60ml)
10-15 chopped curry leaves
6-8g chopped coriander leaves

Preparation
a) Chop curry leaves
b) Get masala paste ready by mixing the curry powder, coriander, garam masala, turmeric and salt with 4-5 teaspoons of water.

Method
Heat the oil in a heavy bottomed pan. When it starts smoking, add mustard seeds. Let them crack. Add curry leaves and let them crack for 3-5 seconds and turn down the heat immediately.

Add ginger/garlic paste and sauté for 3 minutes. Add onions and sauté for another 3-4 minutes.

Add masala paste. Saute for 2 minutes on a slow heat. Add tomato puree and mango pulp and let them simmer.

Add coconut milk and prawns and some water (if required). Cover the pan and let the prawns cook (approx 5-6 minutes).

When the prawns are done add cream, stir well and stir in coconut powder to make the sauce thick.

Serve hot with steamed rice and garnish with chopped coriander.