Kerala style Chemmeen Manga Curry

1. Heat oil in a pan, add mustard seeds and fenugreek seeds.
2. When the mustard seeds starts to splutter, add in the chopped pearl onions, curry leaves and fry until the onions are slightly brown.
3. Then add the chopped onion, green chilies and saute till the onions become translucent.
4. Add in the chopped ginger and garlic and saute for 2 minutes on medium heat.
5. Add in the turmeric, coriander, kashmiri chilly powder and saute till the raw smell disappears on low heat.
6. Now add in the sliced tomatoes and saute until the tomatoes are mashed well.
7. Now add enough water and salt. Mix well and bring to a boil.
8. Once the curry starts to boil, add in the cleaned prawns, mango pieces and mix well.
9. Cover and cook for 12-18 minutes or till the prawns are done and curry becomes thick on medium heat.
10. Then add the coconut milk and mix well; When it starts to boil, remove from heat.
11. Serve warm.

Notes:

• If you are using red chilli powder instead of kashmiri chilli powder, 1 ½ teaspoon of red chilli powder is enough. Adjust the quantity of chilli powder according to your spice level.
• Adjust the quantity of raw mango pieces, according to the sourness of mango.