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Mango Prawn Curry | Kairi Kolmi Chi Aampti

Mango Prawn Curry | Kairi Kolmi Chi Aampti

Kairi Kolmi Chi Aampti is a Maharashtrian prawn curry made with raw mangoes and based in coconut milk. Tangy, fresh and tasty this prawn curry is simple to make and can be whipped up in no time. 

Hindi Video:

English Video:


Prep Time: 15 minutes  |   Cook Time: 20 minutes | Serves: 2


Ingredients Required:

  • Prawns (Mid sized)/ प्रॉन  – 250 gms (cleaned & deveined)
  • Grated Coconut/कीसा नारियल  – ½
  • Coconut Milk/ कोकोनट मिल्क (Fresh) – ½
  • Green Chillies/ हरी मिर्च – 5-6
  • Green Mango (Peeled & Cut)/ कच्ची कैरी
  • Coriander Leaves/ हरा धनिया
  • Coriander Seeds/ खड़ा धनिया – 2 tbsp
  • Cumin Seeds/ जीरा – 2 tbsp
  • Chopped Onion/ प्याज़ – 1 large
  • Asafoetida/हींग  – ½ tsp
  • Curry Leaves/ कड़ी पत्ता – 1 sprig
  • Oil/ तेल – 2 tbsp
  • Salt/ नमक – 1 tbsp or to taste


Utensils Required:

  • Blender
  • Pan
  • Spatula
  • Peeler
  • Chopping Board
  • Knife



To Make The Mango Paste:

  • Start by peeling and chopping some mangoes into small to medium sized pieces. The size of the pieces don’t matter as we will be making them into a paste.
  • Next, transfer the chopped pieces to a blender and grind them into a paste. Take out half the paste and keep it aside. This paste can be used to balance the curry later if more tang is required.


To Make The Masala:

  • Next add the chopped green chillies, coriander leaves, coriander seeds and cumin seeds to the grinder and then grind to a paste. The colour of your paste should turn into a darker green.


Putting it together:

  • Start by heating some oil in a pan. When the oil is hot add asafoetida and Curry Leaves. Ensure that you do not let the curry leaves burn or turn brown. This is because the curry needs to remain green in colour.
  • Next, add some chopped onions, and sauté until pink and translucent. Add these in quickly to prevent the curry leaves from burning. You may add some salt at this stage if you prefer adding salt at every step.
  • Then add in your ground masala paste and salt. Continue cooking on a medium flame for about 3 minutes.
  • Next add some coconut milk to the mixture and stir until your mixture is uniform in consistency. Do not add the entire milk to the mixture. We add only a little milk to prevent the prawns from breaking.
  • Finally, add your cleaned & deveined prawns and cook them until they turn pink. You may purchase deveined prawns from the market or you may do it yourself at home. To learn how to devein prawns yourself, click here.
  • Next, add the rest of your coconut milk and stir continuously until hot. Ensure that you do not boil the milk. You may use store bought coconut milk powder, however we suggest you use fresh coconut milk. To learn how to make fresh coconut milk click here.
  • You may add water to the dish if you prefer your gravy to be thinner. However, if you prefer more gravy and do not want to dilute it further,  you may add more coconut milk instead.
  • Once you’ve added the coconut milk, taste and adjust for salt. You may add the balance mango paste if you prefer your curry  more tangy. You may add more water/coconut milk if you feel your curry is too salty.
  • Serve with rice-flour roti or steamed rice and your delicious curry is ready to be devoured!
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