Prawns Curry/ Chemmeen Curry

Prawns Curry/ Chemmeen Curry

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Ingredients

Prawns – 1/2 kg

Onion – 1 sliced

Ginger – 1 tbsp chopped

Green chillies – 2 slit

Curry leaves – 2 sprigs

Kudampuli – 2 pieces

Mustard seeds – 1/2 tsp

Uluva/ Fenugreek seeds – 1/8 tsp

Coriander powder – 2 tsp

Chilly powder – 3 tsp

Turmeric powder – 1 tsp

Garam masala – 1/2 tsp

Thin coconut milk – 1 cup

Thick coconut milk – 1/2 cup

Salt – to taste

Coconut oil – 1 tbsp

Method

Heat oil in a pan and add mustard seeds and fenugreek seeds. When it splutters, add the onions, ginger, green chillies and curry leaves. Saute till the onions turn golden brown. Now add all the spice powders and fry till the aroma comes out. Add the thin coconut milk, kudampuli and salt. Mix well and add the prawns. Cook covered till done. Open the lid and add the thick coconut milk. Mix well and turn of the fire. Serve hot and enjoy!

Keywords: Kerala recipes, kerala fish curry, kerala beef curry, chicken fry

Prawn Roast

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Ingredients

Prawns – 1/2 kg

Turmeric powder – 1 tsp

Water – 1/4 cup

Salt – to taste

Onion – 2 sliced

Ginger-garlic paste – 1 tsp

Green chillies – 2 slit

Curry leaves – 2 sprigs

Tomatoes – 2 chopped

Coriander powder – 1/2 tsp

Kashmiri chilly powder – 4 tsp

Pepper powder – 1/4 tsp

Garam masala – 1/2 tsp

Coconut oil – 2 1/2 tbsp

Method

Cook the prawns with turmeric powder, salt and water for 5 minutes. Keep aside. Heat oil in a non-stick pan and fry onions, green chillies and curry leaves till the onions turn light brown. Add ginger-garlic paste and fry for 1 minute. Add the tomatoes and fry till oil separates. Now add all the spice powders and fry till the aroma comes out. Add the cooked prawns along with the left over water. Fry well for 5 minutes. Lip-smacking ‘Prawn Roast’ is now ready to be served. ‘Prawn Roast’ goes well with rice, chappathi, appam, idiyappam and dosa. Enjoy with your loved ones!


Keywords: Kerala recipes, kerala fish curry, kerala beef curry, chicken fry

Prawn Papaya Curry

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Ingredients
Prawns - 15 nos
Raw papaya - ½
Raw mango - ½
Grated coconut - 1 full
Onion -1
Green chillies - 3
Ginger -3 inch
Curry leaves - a bunch
Turmeric powder – ½ tsp
Fish masala -1 tbsp
chilli powder,fenugreek and dry ginger powder)
Kudampuli(gamboge,kokam) – 1
Salt - to taste
Oil - 3 tbsp
Mustard - 2 tsp
Shallots - 5
Garlic - 5
Dry red chillies - 4

Preparation

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Peel, de-vein, wash and cut the prawns into pieces.
Size of the prawns does not matter.

In a wet chutney grinder, put 1 cup grated coconut,
1 green chilli, 1 inch ginger, half onion, 1 tbsp curry leaves,
1 tbsp fish masala, turmeric powder and ¼ glass of water.
Blend it to a fine paste and set aside.

Extract thick and thin milk from the
remaining grated coconut.
In a blender, pour warm water and
grated coconut to extract coconut milk.

Peel and cut papaya and mango into
about 3 inch long pieces.
Slice remaining half onion,green chillies and ginger.

In an earthern vessel, add prawns, papaya,
mango, green chillies,ginger,curry leaves,
coconut-fish masala paste, salt, small kudampuli
and the thin coconut milk. Cover the vessel half and
cook on low flame till the papaya pieces turn soft.

Add the thick coconut milk and
cook for 5 minutes on low flame.

In a wok,on low flame pour oil,add
mustard seeds,thinly sliced shallots,
garlic,dry red chillies and curry leaves.
Saute,till the ingredients turn crisp.
Pour this on the curry and close the lid
to lock the flavours in.

As the curry cools,it gets thicker and creamier.
All the taste of the prawns and mango are absorbed
in the gravy and papaya pieces.

This prawn curry is one of our all time favourite dishes .


Keywords: Kerala recipes, kerala fish curry, kerala beef curry, chicken fry

Prawn Chutney Powder

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Ingredients
Grated coconut -2 cups
Dried prawns -1 ½ cup
Dried red chillies - 3
Pepper corns - 15
Urad dal - 2 tbsp
Curry leaves - ½ cup
Sliced shallots (small onions)- ½ cup
Ginger grated -3 tbsp
Chopped garlic - 2 tbsp
Tamarind - 1 tbsp
Oil - ½ cup
Salt to taste

Preparation
On a low flame, in a wok, pour a tablespoon of
oil for frying each ingredient separately.
Red chilli, pepper corns and urad dal can be fried together.
Each ingredient should be fried crisp.

Grind each ingredient seperately in a chutney grinder.
Mix all items together with sea salt and grind again.
Now, add the tamarind and run the mixer on high speed.
See that there are no lumps.
Store the chutney powder in an air-tight container.

Prawn chutney powder goes well with rice and curd.

It is helpful if we stock a bottle of prawn chutney or
Fish pickle to manage the lazy days.
May be a day after Onam, when you have all the
left over veggies but no fish!!

Generally,two types of dried prawns are available.
One is red, firm and comparatively bigger in size.
The other one is soft, smaller and pale in colour.
For making chutney, softer dried prawns are preferred.

Keywords: kerala food, beaf curry, prawn curry, mutton fry, egg roast, prawn chutney

Prawn Fry

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Ingredients
1. Cleaned prawns - 100 grams
2. Celery- 2 stalk, Capsicum -1/4 of a capsicum, Green chilly- 2 nos
3. Egg - 1 no
4. Maida flour - 50 grams, Corn flower - 1 big spoon
5. White pepper powder - 1 small spoon, Salt - to taste
6. Oil - as required

Preparation
The second set of ingredients should be grated into fine pieces. Beat the egg well and mix it with the fourth set of ingredients. The chopped ingredients too should be blended with this. Add salt and pepper powder. Pour enough water and the flour is ready. Prawns should then be dipped into this batter. Place each prawn in heated oil. Prawn fry goes well with tomato sauce.

Keywords: Tasty food, beef curry, chicken curry, prawn curry, pickles, Prawn Fry

Chemmeen Achar - Kerala Prawns Pickle

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Ingredients
Fresh Prawns-1kg

Refined Oil-3cup

For marination

Chilly Powder-2tsp

Turmeric-1/8 tsp(very small amount)
Salt-to taste
For gravy

Curry leaves-4strings

Ginger-2tsp(lengthwise)

Garlic-8 to 10 (thin lengthwise slices)

Garlic pods-5 (without cutting)

Green Chilly-10(slits)

Chilly powder-11/2tsp

Kashmiri chilly powder-2tsp

Turmeric powder-one pinch

Asafoetida powder(kaayam)-one pinch

Fenugreek powder(uluva)-1/4tsp

Vinegar-1/2cup

Lukewarm Water-1/2cup

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Method
Remove the shell and devein the prawns.Wash them properly using salt and vinegar .

Drain the prawns .Cut each prawns into 2 pieces.

Mix salt ,turmeric and chilly powder and rub into the prawns.Keep aside this marinated prawns for half an hour .

Heat oil and fry the prawns.(fry 3/4th )

Don`t make it too crisp and hard .Otherwise it will become hard Keep that aside.

In the same oil deep fry ginger ,garlic,green chilly and curry leaves separately .

Mix both the chilly powders with 3 tbsp of vinegar .Heat 2tbsp of oil .Saute the chilly paste and the turmeric.Then add fenugreek powder and asafoetida powder .Then add prawns ,garlic pods (5) fried ginger -garlic-green chilly -curry leaves and stir well.Then add half cup of vinegar and half cup of lukewarm water .Add salt.Bring it to boil and continue cooking on low flame until the prawns are well coated with the masala(10 minute)Check the salt .Add to it if u need more.When cool transfer this to a air tight bottle.Pour a table spoon oil (the same oil we used to fry the prawns) on the top of the pickled prawn.Oil should be stand in the top of the pickle(we r doing like that to avoid fermentation). Allow it to rest for a few days before eating ..After few days u can keep it in refrigerator . Enjoy yummy prawns pickle with rice.

Keywords: Tasty fooprawn curry, picklesd, beef curry, chicken curry, prawn pickles, Prawn Fry ,

Chemmeen manga muringakai curry (Prawn with raw mango and drumstick curry)


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A very authentic Mallu curry...
Fresh prawn – ½ kg, shelled and de-veined
Raw mango – 1, cubed
Drumsticks – 2, cut into pieces
Onion – ½ of 1, sliced
Ginger – 1 piece, chopped
Green chillies – 2, slit in half
Turmeric – ½ tsp
Chilly powder – 1 tsp
Salt

Cook all the above ingredients in a Manchatti for about 5-10 minutes.

Coconut - ½ of 1
Garlic – 5 cloves
Ginger – 1 small piece
Turmeric – 1 pinch

Grind these into a smooth paste and add to the cooked prawn mix. Boil for about 5-10 minutes.

Coconut oil – 1 tbsp
Shallots – 5-6, sliced
Garlic - 5-6 cloves, sliced
Curry leaves – 2-3 sprigs

Heat oil, add the remaining 3 ingredients and fry till the shallots become golden brown in color. Add to the prawn curry. Close lid and serve with rice or rotis after 15 minutes.

Keywords: Tasty prawn curry, picklesd, beef curry, chicken curry, prawn pickles, Prawn Fry , chemmen manga curry, chemmen drumsticks curry

Chemeen Varattiyathu

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Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.

Ingredients
Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil

Method
Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes. In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for a minute. Add in all the dry ingredients including garam masala and saute and immediately add the marinated prawns. Saute for another minute and add soaked kukum along with its water.The prawns will also release its own water. Cover and cook till the prawns is done. Remove the lid and stir and allow the masala to get well coated on the prawns. Serve with rice.

Chemmeen Pollichathu

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Ingredients
Prawns- 1 lb
Crushed shallots- 1 cup
Ginger- 2 inch thick
Garlic- 6-7
Green chilly- 2
Kudampuli/ Gambooge- 2peice
( or use Kokum or Tamarind)
Thick coconut milk-1/3 cup
Chilly powder- 1 tsp
Turmeric powder-1/3 tsp
Coriander powder-1 tsp
pepper powder- 1/3 tsp
Garam masala- 1/2 tsp
Fennel powder-1/2 tsp
Curry leaves
Coconut oil- 2 tsp

Method

Heat oil in a pan and add minced garlic,ginger and green chilly and fry for a minute followed by shallot /onion and fry till golden brown. Add turmeric powder followed by kukum, salt,coriander powder, chilly powder and garam masala. Add prawns and fry for a minute till it changes color. Now add the coconut milk and simmer till the masala is reduced. Keep this aside.
Take banana leaf and gently place on the gas stove flame turning each side quickly till it changes color. Place this leaf on a plate and layer the prawns masala. Fold in from all side wrap the leaf and tie it. (Have a look here ) . Heat a manchatti ( earthen ware) with lid or a tawa. Grease it with a little oil and place the wrap in and cover and cook for 2-3 minutes turning sides in between. Serve with rice or pathiri.

Ethakka - Chemmeen Curry

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Ingredients:-
Prawns/Chemmeen - 1 cup
Raw Plantain - 1
Grated coconut - 1/4 cup
Chili Powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 3/4 tsp
Onion/shallots chopped - 1 small
Ginger chopped - 1 tsp
garlic chopped - 2 tsp
Kokum/Fish Tamarind/Kudampuli - 2
OR
Tamarind Pulp - 1 tsp
Salt to taste
Curry leaves
Mustard seeds
Oil

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Directions:-
Wash and devein the prawns if you are using fresh prawns. Peel and cut the Plantain into cubes. Soak the kokum/Fish Tamarind/Kudampuli in 1 cup water , Or dilute the tamarind pulp in a cup of water
Grind grated coconut, chili powder , and turmeric powder to a very fine paste.
Heat oil in a pan and add mustard seeds.When they pop up add curry leaves, Chopped onion, ginger and garlic. Saute till the raw smell disappears.
Add Coriander powder and toss it well for 30 seconds. Add Coconut paste Tamarind with water , and the plantain pieces. Cook n a medium flame for 3-4 minutes. Now Add Prawns and cook it covered on a medium flame for 7-8 minutes, or until they are done.
Serve Warm