Dried Chemmeen (Prawns): 200 gm
Raw Banana: 1 small
Small onion chopped: 5-6 nos
Green chili slitted: 3-4nos
Raw Mango: 1 small
Cocum: 1 small
Coconut Grated: 1cup
Red chilli powder: 2 tbsp
Coriander Powder: 1/2 tbsp
Turmeric Powder: 1 tsp
Salt: to taste
Mustard Seeds: 1 tsp
Red chilli flakes: 2 nos
Clean the shrimps and set aside.
Grind together coconut, red chili powder, coriander powder, turmeric powder and salt to a smooth paste.
Add the grinded paste in a manchatti, pour one cup water.
Add chemmeen, banana, small onion, green chili, mango and cocum to this and transfer this to stove.
Cover and cook in low flame for 10-15 minutes or till the gravy turns thick.
Heat oil in a pan, add mustard seeds, then add red chili and curry leaves, fry well.
Pour this seasoning over the curry.
Serve with hot rice.