Prawns Curry/ Chemmeen Curry

[minisoji]

Chemmeen Mulaku Curry




Ingredients
Prawns - 18-20 medium
Shallots sliced- 3/4 cup
Ginger- thinly sliced- 2 tbs
Turmeric powder- 1/3 tsp
Chilly powder- 1 1/3 tsp
Fenugreek seeds- 1/3 tsp
Mustard seeds- 1/3 tsp
Coconut oil- 3 tsp
Kudam puli- 3-4 pieces
Green chilly-1
Curry leaves a few

Method
Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add thinly sliced shallots, ginger, curry leaves and green chilly and fry till it is golden brown. Add turmeric and chilly powder and soaked kudam puli and saute till oil separates. Add 3/4 cup of water and cook till the sauce thickens. Add cleaned and de veined prawns, cover and cook for three to four minutes in medium flame. Finally add fresh curry leaves and a few drops of coconut oil. Serve with rice.

[minisoji]

Chemmeen / Prawns Theeyal



Ingredients

1 lb - Prawns, cleaned
1/2 tsp - Turmeric powder
2 to 3 piece - Kodampuli
Salt to taste

Dry roast & grind to paste

1 cup - Grated coconut
2 tsp - Red chili powder
2 to 3 tsp - Coriander powder
2 pinch - Fenugreek powder / Uluva

Seasoning

1 tbsp - Coconut bits / Thenga kothu
4 - Shallots, sliced
2 - Green chili, slit in center
2 sprig - Curry leaves
Coconut oil


Method

1 ) Clean prawns and marinate with turmeric powder and salt. Set aside. Wash kodampuli and soak in little water.

2 ) In a pan, dry roast grated coconut till light brown in color. Then add red chili, coriander and fenugreek powder. Stir for a minute, take off the stove and cool. Grind to a smooth paste with water.

3 ) Heat Coconut oil in a saucepan, add coconut bit and fry lightly. Then add shallots, green chili and curry leaves. Lightly fry the ingredients.

4 ) Add marinated prawns, ground coconut paste, kodampuli and enough water to make a gravy. Cook to a boil and simmer. Adjust salt as to taste. Simmer and cook till prawns is cooked.

Serve hot with rice and let me know if you are hooked or not.

Kerala dishes

[minisoji]

Chemmeen Thoran



Ingredients

300 gms prawns,shelled & de veined
1/2 tsp mustard seeds
1 dry chilly
2 sprig curry leaves
2 tsp chopped ginger
1 cup sliced shallots
1 green chilly slitted
3 tsp coconut oil
1/4 cup water
salt

To crush

1/2 cup grated coconut
1/4 tsp turmeric powder
1 tsp chilly powder
1 green chilly
4 shallots

Method

Crush the grated coconut with the other ingredients and keep.Heat oil in a medium skillet and splutter mustard seeds,dry chilly and curry leaves.Add chopped ginger to this and fry till the raw smell disappears.To this,add the sliced shallots and sauté.Add the green chilly and roast the onion mixture till it turn brown .Add prawns and sauté for two minutes.Now add the crushed coconut mixture and roast well till the raw smell vanishes.Wash the grinder with 1/4 cup water and add this to the prawns.Add salt and cook closed till the water evaporates and prawns get cooked well.It may take 5-7 minutes.Now open the lid and make it dry.

Kerala Dishes

[minisoji]

Chemmeen Ularthiyathu




Ingredients

Prawns- 1 lb
Chopped coconut piece- 1/2 cup
Kudampuli/gambooge- 3-4 pieces
Pearl onions chopped- 3/4 cup
Ginger sliced- 1 inch thick
Green chilly-2
Fenugreek powder- a pinch
Coriander powder- 1 1/3 tsp
Mustard seeds- a few
Turmeric powder- 1/3 tsp
Chilly powder- 3/4 tsp
Pepper powder- 1/3 tsp
Curry leaves - a few
Coconut oil- 3 tsp
Salt to taste

Method

Cook the cleaned prawns along with coconut pieces, kudampuli, salt and turmeric. Add very little water and cook for two to three minutes. Reduce the flame and allow all the water to evaporate.
Heat coconut oil in a pan and add mustard seeds. When it splutters add curry leaves, ginger, green chilly and sliced pearl onions. Saute till golden brown, reduce flame and add all the spice powders and saute till the raw flavor disappears. Add in the cooked prawns and stir fry for one minute.

Kerala Dishes