Gorge on PC George's prawns mango curry


The people of Kerala know PC George as a firebrand political leader who doesn't mine his words when it comes to expressing his stands. However, one has to leave it aside when you enter the politician's home near Erattupetta town. At home, PC is a devoted husband and loving father.

A self confessed foodie, George says that he enjoys cooking for his family. If he is at his home-town, George would rush home for lunch, no matter how busy he is. “When I am here, there would be at least be 10 people at home for lunch. Even now, rice is cooked in a mud pot on the firewood stove, behind our house,” says George.

PC George and his wife Usha have agreed to cook a special dish for Onmanorama food. When in kitchen, George doesn’t have the strictness of a politician, but the calmness of a loving family man.

“Today I and Usha would be making a delicious prawns curry. Usha is an amazing cook. It is only recently that debates about gender equality have emerged. My mother too cooked delicious food. She often called me, a young boy, to assist her in the kitchen. That is how I learned a few tips in cooking. Whenever I get some free time, I would be in the kitchen, helping my wife with cooking,” notes PC George. Here's the recipe of prawns mango curry by PC George and Usha.


500 gm prawns

15 shallots

10 cloves of garlic (chopped)

Small piece of ginger (chopped)

5 green chillies

2 drumsticks

1 big mango

A pinch of tamarind

1 tomato

1/2 coconut, turmeric and chilli powder (blend)

Water as needed

Salt as needed

3 sprigs curry leaves

2 tsp chilli powder

For tempering




Curry leaves


Make a small cut in the prawns and remove the black part of it

In an earthen pot, add these prawns

Add shallots, garlic, ginger, green chillies, drumsticks, mangoes, tamarind and tomatoes

Blend half a coconut, turmeric powder and chilli powder in a mixer

Add some water and salt and mix it well

Add some curry leaves and put this pot to boil

Add chilli powder to the mixture

Let it boil for 20-25 minutes

In a pan, add mustard, fenugreek, shallots and curry leaves. Sauté well.

Add this tempering in the curry. Serve it hot with rice or roti.

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