Here is how Chemeen Manga Curry can help you in weight reduction
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Chemeen Manga Curry
Chemeen Manga Curry

Before you jump to Chemeen Manga Curry recipe, you may want to read this short interesting healthy tips about A Lot Of You May Possibly Not Recognize This But Coconut Oil Can Have Great Health Advantages To It.

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We hope you got insight from reading it, now let’s go back to chemeen manga curry recipe. To cook chemeen manga curry you only need 18 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Chemeen Manga Curry:
  1. Get 2 Kudampuli (Gambooge or Malabar Tamarind)
  2. Provide 500 Grams Prawns (Shelled and cleaned)
  3. Use 1 Cup Mango Raw (cubed)
  4. Take 4 Green Chilli (split on the side)
  5. You need 1 Tablespoon Ginger (sliced thinly)
  6. Provide 1 Sprig Curry Leaves
  7. Prepare 1/2 Teaspoon Turmeric Powder
  8. Provide Salt (to taste)
  9. Get 2 Teaspoons Chilli Powder
  10. Prepare 1 Cup Coconut Shredded
  11. Prepare 1 Clove Garlic
  12. Prepare 1 Teaspoon Coriander Powder
  13. Provide 4 Shallots
  14. Provide 1 Tablespoon Coconut Oil
  15. Get 1 Teaspoon Mustard Seeds
  16. Use 1/2 Sprig Curry Leaves
  17. Prepare 3 Chilli Dried (diced)
  18. Get 1/2 Teaspoon Chilli Powder
Instructions to make Chemeen Manga Curry:
  1. Soak the kudampuli in 1/2 a cup of water and keep aside for 10 minutes
  2. Into an earthern pot, add the prawns, mango, green chilli, ginger, curry leaves, salt, turmeric powder, chilli powder
  3. Add the kudampuli from step 1 with the water used to soak the kudampuli to the earthern pot along with an additional 1/2 cup of water
  4. Bring the mixture in the earthern pot to a boil on high heat and reduce the heat to let it simmer for about 10 to 12 minutes till about half of the water is reduced
  5. Grind the ingredients under the heading - "To Grind" to a smooth paste. Add this along with 1/2 cup of water to the prawns mixture
  6. Let the mixture come to a boil on high heat and then reduce the heat to let it simmer for about 5 to 6 minute
  7. Serve hot with rice and pappadam

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