Monday, 5 September 2011

CHEMMEEN THEEYAL - Prawns curry Kerala Style








































Hyderabad offered me with some fresh prawns and I was all excited to make my favourite dry roast out of it. ''No, no make a curry'' a voice came from behind. As usual my hubby wanted a gravy dish. Hmmm...! it is always good to see a happy face eating the food we cook, so I let go to his taste.

In the fridge, there was some grated coconut. Since we were travelling home for Onam in a day, I was thinking of using it up. So I decided to make this chemmeen curry with coconut (now you know the real reason why I let go to his taste !) 

INGREDIENTS
PRAWNS ----- 500 gms
GRATED COCONUT --- a small cup
ONION ----- 1 small
SHALLOTS ---- 6 to 7
CRUSHED GARLIC --- 3 to 4
CHILLY POWDER ---- 2tsp
CORIANDER POWDER --- 1tsp
TURMERIC POWDER --- 1/2 tsp
DRY RED CILLIES ---- 3 nos
KUDAMPULI ---- 2 to 3 or (tamarind)
VINEGAR ---- few drops 
SALT
OIL
CURRY LEAVES

METHOD
  • Clean the prawns and marinate it for an hour with a mixture of little salt, chilly powder, turmeric powder, crushed garlic and vinegar
  • Soak the kudampuli  in warm water. It is called 'Indian garcinia' in English. It is a type of dried tamarind with medicinal properties and is widely used in Kerala cuisine for the flavour and taste

Finely slice the shallots and chop the onions




  • Roast the grated coconut until brown. Add chilly and coriander powder, I use Kashmiri chilly. Roast it until the raw smell is gone. Cool and grind it to a thick fine paste
                             
On a hot tawa, slightly shallow fry the marinated prawns to give it a good flavour with the masala



  • In a hot pan add oil and crack the dry red chillies, add  generous springs of curry leaves. As they splutter add the onions and sauté them with little salt. Let the onions fry until light brown
  • Add the soaked kudampuli with the water and let it start boiling
  • Add the prawns, cover and cook. Prawns cook very fast. Overcooking will make it tough. Since it is slightly tossed in oil, need to cook it  for 5mins only
  • Add the ground paste to the prawns, mix well and simmer for about 10mins. Check for salt. Add a drizzle of coconut oil and give a stir. Prawns taste best in coconut oil. This step is optional I added it since I like the taste of fresh coconut oil. Serve with rice.



3 comments:

  1. The snaps look excellent (why not another photography blog?). The tomato flower is cute!
    Som

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  2. Ooooooh!! My fav theeyal , the pics really good and good thing I happened by in here , will be back to explore more :) .

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