"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.  

INGREDIENTS:

 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

Turmeric powder: 1/4tsp

Ginger: a small piece

Shallots: 6

Curry leaves

Green chilli: 2 slit

Salt to taste

For tempering: coconut oil: 2 tsp

                            Shallots: 2 sliced

                             Curry leaves

METHOD:

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.