Monday, 7 November 2011
"Thenga-Manga" Curry (Traditional Fare)
A versatile gravy preparation once mastered can be used to make umpteen variations .My father used to love this with fish but my daughter’s favourite combination was drumstick-prawns-jackfruit seed.
Drumstick: 2 cut into 2” pieces
Raw mango: 1 or tamarind paste: 1 tbsp
Prawns: 100 g cleaned
Jackfruit seeds: 10 (optional)
Coconut: 1 cup
Red chilli powder: 1 tbsp
Ginger: a small piece
Green chilli: 2 slit
Salt to taste
For tempering: coconut oil: 2 tsp
Shallots: 2 sliced
Grind coconut with red chilli powder, turmeric powder, ginger, shallots & curry leaves to a fine paste.
In a clay vessel (Curry chatty) mix the ground paste with 1 1/2cups of water, add drumstick, prawns, jackfruit seeds, & raw mango.
Add salt & bring to boil. Lower flame & cook till done.
Temper with shallots & curry leaves.
Adding a few fenugreek/methi while tempering gives the curry a nice flavour.
Try this with any fish or prawns.