Onakka chemmeen chakkakuru uppu manga curry

This is the longest title I have ever written for a post on this blog. It's translation reads- Dry shrimps curry with jackfruit seeds and salted mango. We had guests home and the cousin of mine who visited us said he was lactose intolerant . So instead of the traditional buttermilk recipes which came in handy for such family gatherings, I chose to make this curry. Now since we had no raw mangoes and shrimps I chose to substitute them with dried shrimps and salted mangoes.My hubby was all excited at how this curry would turn out and to his surprise it was great which I take as a compliment. It was my first attempt at this dish too because we never experimented curries like this which went well with rice. Since our rice intake is occasional we always stuck to minimal stuff which could go with bread and chapthis. Also since this curry involved a lot of grating and grinding the coconut, we always refrained from such experiments. But once in a while the taste of grated coconut with mango and dried shrimps revives the Malayalee taste buds and for this reason I enjoyed this dish. 

Clean the jackfruit seeds. I hate this part especially when the seeds are dried. I got fresh ones this time so it was easy to scrape the outer cover.Slice the seeds and cook them with half a  cup water for 20 minutes.

 

Clean the shrimps by removing their head and tail.Fry  half the shrimps in oil and keep aside. Powder the the remaining shrimps coarsely in a grinder and set aside. Grind the coconut finely with very little water.In a pan heat oil. Add the mustard seeds and curry leaves. Once the seeds splutter add onion, ginger and green chillies and sauté till they are golden brown. Meanwhile in a bowl mix the spice powder with 2 tsp water. Once the onions brown add the spice paste and sauté till oil comes out of the masala.Add the finely chopped mango slices and cooked jackfruit seeds to this paste and add half a cup water. 

At this point add salt and let the curry simmer.Add the ground coconut paste to the curry once the mango and  jackfruit seeds are well cooked. Since the mangoes I added were salted and was in the brine solution for more than 6 months they were quite soft and did not need more than 10 minutes to cook to my taste.Jackfruit seeds too was half cooked so ten minutes was sufficient. Cook the curry for 5 minutes with the coconut gravy and add the powdered dry shrimps. Add vinegar and cook for ten more minutes before adding the fried dry shrimps.In five minutes now take the curry off the flame. If you love dry shrimps like me your kitchen would now be wafting in this aroma and you would be holding a plate of rice to taste this tangy curry. Enjoy!!!!!!!!