- Prawns (Chemeen)- ½ kg
- Raw Mango( sour) – 1-2 Nos (Depending Upon the sourness of the mango)
- Green Chili- 3-4 Nos
- Coconut grated- 2 cups
- Cumin seeds- ¾ tsp
- Chili powder- 1/2 tsp-1 tsp
- Dry red chili- 3 Nos (can increase/decrease according to the spiciness)
- Turmeric Powder- ½ tsp
- Coconut oil- 1 tsp ( optional)
- Wash, remove the shell and devein prawns.
- Remove the outer Skin the Mango, chop the mango into a chatti ( Mud Pot). Cook the mango with a few green chilli sliced, turmeric powder, chilli powder, Salt and 1 ½ cup of water.
- When the Mango is done take 2-3 spoonful cooked mangoes (optional) into a blender, add coconut, cumin seeds and red chilli and grind to very smooth paste, adding little water. The more smoother the coconut paste the better the taste of the curry.
- Add the Prawns and the curry paste and add ¾ to 1 cup of water to make it to gravy consistency. Add salt to taste and boil the curry 3-4 minutes until the prawns are cooked. Do not over cook the prawns.
- Add curry leaves, few sliced green chili, and a tsp of coconut oil and switch off the stove.
- While plating keep few slices of mango and curry leaves over the curry.
Serve the curry with hot rice. Yummy Kannur Chemeen curry is ready.
- The secret of the tasty Kannur/ Thalassery fish curry is the smoothness of the coconut paste. The coconut used made to paste using the Ammikallu (stone grinder used in Kerala). Curries in kerala have coconut paste with different textures, coconut in fish curry has the smoothest texture.
- If the mango is very sour, 1/2 or 1 mango will be enough. My family love sour and spicy fish curry, so I use 1 to 2 Mango.