Today, for a change, we’re going to talk about a dish from Sajjad’s childhood, chakkakuru onakka chemeeen curry. I had it for the first time a couple of days ago in Calicut, and I am smitten. It has some of my favourite ingredients along with jackfruit seeds — coconut! Raw mango! Dried shrimp! It is so delicious with rice and maybe a pappadam (or two). Sajjad’s mum says every time velimma, her mother, makes this dish, she misses Sajjad <3 Which is such a lovely thing. I think if there’s one food that makes my family think about me, it’s probably chips, which is a little less flattering. Is there a dish that your loved ones associate with you? Or you’d like to be remembered by? I’d love to know!
Recipe: Chakka Kuru Onakka Chemeen Curry (Jackfruit Seed Curry With Raw Mango & Dried Shrimp)
Ingredients
200 g chakka kuru, skin removed, cut into 4 lengthwise
50 g dried shrimp
10 medium-sized pieces of a mildly sour mango
1 cup grated coconut
3 shallots
3 green chillies, slit lengthwise
1.5 tsp chilli powder
1/2 tsp turmeric powder
2 cups water
For the tempering
2 tbsp coconut oil
1 tsp mustard seeds
3 dried red chillies
Handful curry leaves
Method
Gently roast the dried shrimp on a dry, hot pan until fragrant, a few minutes.
Rinse the dried shrimp and add to a pot with 2 cups water.
To this, add the jackfruit seeds, salt, chilli powder and turmeric powder.
Let this cook covered for 10 minutes.
Add the mango, green chillies, and cook for another 10 minutes or until the jackfruit seeds are cooked.
Meanwhile, grind the coconut and shallots to a smooth paste.
Add this to the pot, along with enough water to make a thick gravy.
Let this cook, and turn off just before it comes to a boil.
For the tempering, heat the coconut oil, add the mustard seeds, followed by the dried red chillies and curry leaves.
Pour it into the curry and incorporate.
Serve hot with rice.