Dried shrimp with Raw mango curry /Unakka Chemeen - Manga Curry

To make Dried Shrimp with Raw Mango Curry, start by cleaning 100g of dried shrimp. Heat 2 tbsp of coconut oil in a pan and add a pinch of fenugreek seeds until they pop. Sauté 7 shallots until transparent, then add the cleaned shrimp and sauté for 3-4 minutes. Mix in 1.5 tbsp of coriander powder, 3 tsp of chilly powder, and 0.5 tsp of turmeric powder. Add 1 cup of water, 0.5 tbsp of tamarind paste, salt to taste, and pieces of 1 raw mango. Boil until the raw taste of tamarind is gone. Finally, grind 0.5 cup of grated coconut with a pinch of cumin seeds and 3 shallots into a fine paste, add it to the curry, stir until bubbling, and then switch off the flame.

Yes, Dried Shrimp with Raw Mango Curry is naturally gluten-free as it does not contain any wheat or gluten-based ingredients. However, always check the labels of your dried shrimp and tamarind paste to ensure they are gluten-free, especially if you have a severe gluten intolerance.

If you don't have dried shrimp, you can substitute it with fresh shrimp or fish, though the cooking time may vary. Alternatively, for a vegetarian option, consider using tofu or chickpeas to maintain a protein-rich dish, while keeping in mind that the flavor profile will change slightly.

To store leftovers of Dried Shrimp with Raw Mango Curry, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it, where it can last for up to 2 months. Reheat thoroughly before serving.

Dried Shrimp with Raw Mango Curry pairs beautifully with boiled rice, which helps balance the tangy flavors. You can also serve it with steamed rice, appams, or even dosa for a delightful meal. A side of simple cucumber salad can add a refreshing crunch to your plate.