Chemmeen Curry - Kerala Prawn

Contains: shellfish

• Coconut oil

  35 ml

• Coriander powder

  6 g

• Curry leaves

  5 g

• Freshly grated coconut

  100 g

• Green chilli

  15 g

• Kudampuli

  3 pc

• Mustard seeds

  3 g

• Prawns

  400 g

• Red chili powder

  8 g

• Salt

  to taste

• Shallots

  80 g

• Turmeric powder

  3 g

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Method

1. 1Clean and devein the prawns, rub with turmeric and salt.
2. 2Grind grated coconut with red chilli powder, coriander and turmeric to a paste.
3. 3Soak kudampuli in a little warm water.
4. 4Heat coconut oil and splutter mustard seeds.
5. 5Add curry leaves, sliced shallots and green chilli.
6. 6Saute till the shallots turn soft and golden.
7. 7Add the ground coconut paste and fry a few minutes.
8. 8Pour in water and the soaked kudampuli, bring to a boil.
9. 9Add the prawns and salt, simmer 6 minutes.
10. 10Cook till the gravy thickens and coats the prawns.
11. 11Finish with a curry-leaf tempering in hot coconut oil.
12. 12Serve hot with rice.