Prawns Curry/ Chemmeen Curry

[minisoji]

Prawn Roast



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

[minisoji]

Prawn Papaya Curry



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


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

[minisoji]

Prawn Chutney Powder



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

[minisoji]

Prawn Fry



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

[minisoji]

Chemmeen Achar - Kerala Prawns Pickle



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


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 ,