Name: Dry Shrimps with raw mango / Sukat with kairi curry recipe by Prachi Gaddam at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: Dried shrimps 1 and half cups. Choose small and clean variety.; Raw mango one medium sized; onion 1 medium; Tomato half; Tempering: Asafotida, cumin and mustard seeds, curry leaves; Ginger garlic paste 2 teaspoons; Turmeric powder 1/2 teaspoon; Red chilly powder 1 teaspoon; Malvan / chicken masala 1 teaspoon; Salt to taste

ABOUT Dry Shrimps with raw mango / Sukat with kairi curry RECIPE

In coastal regions, small shrimps and routinely dried stored for use during rains. Any combination of this shrimp can be made to taste or rather, fisheterians use them for curry when fresh fish is not available and as add on / taste enhancer to various vegetables. This particular dish is one such combination of raw mango and shrimps, typically made during summers. You will love the tangy taste of raw mango amalgamated with fish flavours.

Ingredients Serving: 2

Dried shrimps 1 and half cups. Choose small and clean variety.
Raw mango one medium sized
onion 1 medium
Tomato half
Tempering: Asafotida, cumin and mustard seeds, curry leaves
Ginger garlic paste 2 teaspoons
Turmeric powder 1/2 teaspoon
Red chilly powder 1 teaspoon
Malvan / chicken masala 1 teaspoon
Salt to taste

Instructions

Cut onion finely
Cut tomato finely. We do not add much tomato as raw mango will give a sour taste to this curry
Cut raw mango into vertical slices. Increase quantity of raw mango if you have less sour variety
Clean and wash dry shrimps
Heat oil in pan
Add tempering
Add onion and fry till translucent
Add ginger garlic paste
Add tomatoes and cook well till they turn soft
Add dried shrimps and raw mango
Add red chilly powder, turmeric, malvan masala and mix well
Add some water to cook the curry
Add salt to taste and mix well
Cook till mangos turn soft
Serve with rice or bhakari or chapati

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