Dried Prawns Mango Curry (Unakka Chemmen Manga Curry) is a traditional Kerala-style curry usually made for lunch. It’s bold, tangy, and full of coastal flavours. The main ingredients are dried prawns (unakka chemmeen) and raw mango, which together create a special taste that’s both salty and sour. This curry is usually enjoyed with plain rice and is common in many homes, especially in coastal and midland regions.
The dried prawns are cleaned and soaked to soften, then cooked along with raw mango slices, shallots, and sometimes drumsticks (muringakka) for extra flavour. A ground coconut paste with turmeric, chilies, and a few spices gives the curry its body. The mango adds natural sourness, while the dried prawns give a smoky, salty depth. The final seasoning with curry leaves, mustard seeds, and a bit of coconut oil makes the dish smell amazing.
This curry is all about balance – the tanginess from the mango, the strong taste of dried prawns, and the mild sweetness from the coconut blend together beautifully. It’s the kind of dish that brings memories of old kitchens and home-cooked meals. Served with rice and a simple thoran or pickle on the side, dried prawns mango curry is a perfect example of Kerala’s love for bold, natural flavours.
Dried Prawns with Mango Curry
Ingredients
Instructions
-
In a pan, add dried shrimp, chilli powder, turmeric powder, salt, green chillies, a little water, and drumstick pieces.
-
Cook for about 10 minutes.
-
Add raw mango pieces and continue cooking until the mango is well cooked.
-
Grind coconut into a paste, add it to the curry, and cook for a few more minutes.
-
In another pan, heat oil.
-
Add sliced shallots, dry red chillies, and curry leaves. Fry until the shallots turn golden brown.
-
Pour this tempering over the chemmeen mango curry and mix well.
Note
Be careful while adding raw mango, as the sourness can vary depending on the variety. Taste and adjust accordingly.