Prawn in roasted coconut gravy

Kerala Chemmeen Varutharacha Curry, also known as Chemmeen Theeyal  ( Chemmeen – prawn) is a very tasty traditional recipe. My recipe is a slightly easy version of that.

  1. Prawn – 250g
  2. Shallots split – 1 cup ( you may use onion chopped)
  3. Tomato chopped – 1
  4. Kokum ( Garcinia) split – 3-4 ( you may use tamarind paste 2 tsp instead of this)
  5. Coconut grated – 3 tbspoon
  6. Coriander seeds – 1 tsp ( you may use coriander powder)
  7. Black pepper – 15-20 ( you may use powder)
  8. Garam masala powder – ½ tsp
  9. Chili powder – 1 tsp
  10. Turmeric powder – ½ tsp
  11. Curry leaves – a few
  12. Coriander leaves chopped – for garnishing
  13. Oil – 1 tbsp
  14. Mustard – ½ tsp
  15. Dry red chilli – 1
  16. Salt as required.

 

Instructions

  1. Clean and devein the prawns. Keep aside.
  2. Heat a non-stick pan, add grated coconut (if you prefer you may add some oil for frying the coconut that will increase the taste, I did not use) fry for 5 minutes in medium flame, add coriander seeds, some curry leaves and pepper,  again fry till the coconut colour changes to golden brown, reduce the fire and add all the powdered ingredients like chili powder, turmeric powder, some salt and garam   Stir for a minute and turn off the fire. (If you are using only powdered ingredients add all the powder at the last, to avoid burning). Let the mixture cool down.
  3. Heat oil in a pan, splutter mustard, add broken red chili, shallots, remaining curry leaves and fry for 5 minutes until the shallots become tender. Add chopped tomato, kokum (if you are using tamarind paste, add now) and prawns with some salt. Mix well cover and cook for 5-8 minutes.
  4. By that time, grind the fried mixture to a smooth paste by adding enough water.
  5. Add the coconut paste to the cooked prawn, you may add some more water by rinsing the mixer bowl, cover and cook for 10 minutes or to desired consistency. Adjust the taste of salt. Garnish with coriander leaves and serve with rice.
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