Jackfruit seeds, cleaned and cut lengthwise – 2 cups
Prawns, cleaned – 1 cup
Green chillies, slit – 5
Turmeric powder – 1 tsp
Chilli powder – 2 tsp
Salt – as needed
Grated coconut – 2 cups
Raw mango pieces – 1 cup
Oil – 2 tbsp
Mustard seeds – 1 tsp
Shallots – 1 tbsp
Dry red chillies – 3
Grind grated coconut with 1/2 cup of water in a blender. Remove and add 1/2 cup of water. Now squeeze to get first extract of coconut milk, which is thick.
Now add 2 cups of water to the squeezed grated coconut again. Squeeze this again to get the second extract of coconut milk or thin coconut milk.
In an earthern pot, add jackfruit seeds, prawns, green chillies, turmeric powder, chilli powder, and salt. Mix well.
Add 2 cups of second extract of coconut milk and cook on low flame. Add raw mango pieces and cook.
When the raw mangoes are cooked, add first extract of coconut milk and boil.
Once boiled, switch off the stove.
Heat coconut oil in a kadai. Splutter mustard seeds. Add shallots, dry red chillies, and curry leaves. Stir.
When the onion turns brown in color, pour it over curry.
Note:- The consistency of gravy can be altered by the addition of water as desired.