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