Mangalorean Cucumber with Dry Prawn Recipe

Ingredients for the main dish:

• 1 large Mangalore cucumber (also known as Madras cucumber or Mangalorean southekai)
• 1/2 cup dry prawns
• 1 large onion, finely chopped
• 2 medium tomatoes, finely chopped
• 3-4 green chilies, slit
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2-3 dried red chilies
• A sprig of curry leaves
• 2 tablespoons coconut oil
• Salt to taste

For the coconut paste:

• 1 cup grated coconut
• 1 teaspoon cumin seeds
• 3-4 cloves garlic
• 1 small piece of tamarind (about the size of a marble)
• 1-2 green chilies (optional, for extra heat)
• Water as needed

Instructions Preparation:

• Clean the Dry Prawns: Rinse the dry prawns thoroughly in water to remove any sand or dirt. Soak them in warm water for about 15-20 minutes. After soaking, drain and keep them aside.
• Prepare the Mangalore Cucumber: Peel the cucumber, cut it in half, remove the seeds, and chop it into medium-sized cubes.
• Coconut Paste: In a blender, combine grated coconut, cumin seeds, garlic, tamarind, and green chilies (if using). Add a little water and grind to a smooth paste. Set this aside.

Cooking the Dish:

Tempering:

• Heat coconut oil in a large pan or kadai over medium heat.
• Add mustard seeds and let them splutter.
• Add cumin seeds, dried red chilies, and curry leaves. Sauté for a few seconds until fragrant.

Sautéing the Onions and Tomatoes:

• Add finely chopped onions to the pan and sauté until they turn translucent.
• Add chopped tomatoes and cook until they become soft and mushy.

Spices:

• Add turmeric powder, red chili powder, and coriander powder to the onion-tomato mixture. Mix well and cook for another minute.

Adding Cucumber and Dry Prawns:

• Add the chopped Mangalore cucumber to the pan. Mix well so that the cucumber pieces are well coated with the spice mixture.
• Add the soaked and drained dry prawns. Stir to combine.
• Cooking the Cucumber and Prawns:
• Add about 1 cup of water to the pan. The amount of water can be adjusted based on the desired consistency of the dish.
• Cover the pan and let it simmer for about 15-20 minutes or until the cucumber is tender and the prawns are cooked. Stir occasionally to prevent sticking.

Adding Coconut Paste:

• Once the cucumber is cooked, add the prepared coconut paste to the pan. Mix well to combine all the ingredients.
• Adjust the consistency by adding more water if necessary. Cook for another 5-7 minutes to allow the flavors to meld together.

Final Seasoning:

• Taste and adjust salt as needed.
• Simmer for a few more minutes until the dish reaches the desired thickness.

Serving:

• Transfer the Mangalore cucumber and dry prawn curry to a serving bowl.
• Garnish with fresh coriander leaves if desired.
• Serve hot with steamed rice, neer dosa, or chapati.

Tips and Variations:

• Adjusting Heat: You can adjust the spiciness of the dish by varying the amount of green chilies and red chili powder.
• Dry Prawns: Ensure that the dry prawns are soaked well to soften them before cooking. If they are too salty, you can soak them in warm water for a longer time and rinse them multiple times.
• Fresh Prawns: If dry prawns are not available, you can substitute them with fresh prawns. However, adjust the cooking time accordingly as fresh prawns cook faster.
• Vegetarian Version: To make a vegetarian version of this dish, you can omit the prawns and add other vegetables like potatoes or carrots.
• Coconut Milk: For a creamier version, you can add a little coconut milk towards the end of cooking instead of the coconut paste.
• Consistency: Adjust the consistency of the curry based on your preference. Some people like it thick, while others prefer a more soupy consistency.
• Aromatics: Adding a small piece of ginger along with garlic in the coconut paste can enhance the flavor of the dish.

Conclusion

This Mangalorean cucumber with dry prawn curry is a delightful blend of flavors and textures, making it a unique and delicious dish. The combination of the soft and mildly sweet Mangalore cucumber with the slightly salty and umami-rich dry prawns, all brought together with a fragrant coconut paste, creates a harmonious and satisfying meal. Enjoy this traditional Mangalorean recipe with your family and friends, and savor the authentic flavors of coastal Karnataka.

FAQs about Mangalorean Cucumber with Dry Prawn Recipe

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  Can I use fresh prawns instead of dry prawns?

Yes, you can use fresh prawns instead of dry prawns. Adjust the cooking time as fresh prawns cook faster.

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  What is Mangalore cucumber?

Mangalore cucumber, also known as Madras cucumber or Mangalorean southekai, is a variety of cucumber commonly used in South Indian cuisine. It has a thick skin, and its flesh is mildly sweet and crunchy.

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  How can I make the dish less spicy?

To make the dish less spicy, reduce the number of green chilies and the amount of red chili powder. You can also deseed the green chilies to lower the heat.

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  Can I skip the coconut paste?

The coconut paste is essential for authentic flavor and texture. However, you can use coconut milk as a substitute for a different, creamier version of the dish.

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  Is there a vegetarian version of this recipe?

Yes, you can omit the prawns and add other vegetables like potatoes, carrots, or beans to make a vegetarian version of this dish.

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  How do I clean dry prawns?

Rinse the dry prawns thoroughly in water to remove any sand or dirt. Soak them in warm water for about 15-20 minutes to soften them before cooking.

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  What can I serve with this curry?

This curry pairs well with steamed rice, neer dosa, or chapati. You can also serve it with other Indian breads like roti or naan.

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  How do I adjust the consistency of the curry?

If you prefer a thicker curry, cook it longer to reduce the liquid. For a more soupy consistency, add more water or broth during cooking.

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  Can I prepare the coconut paste in advance?

Yes, you can prepare the coconut paste in advance and store it in the refrigerator for up to 2 days. Ensure it’s stored in an airtight container.

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  What if I don’t have tamarind?

If you don’t have tamarind, you can use a small amount of lemon juice or vinegar to add tanginess to the dish. Adjust the quantity to taste.