Tuesday, February 1, 2011

Chemmeen Theeyal / Prawns in fried coconut gravy

Chemmeen or prawns, especially fresh from the backwaters of Kerala have a unique flavor all their own. Any, which way you cook them, they are irresistible. This recipe is one of the easy and simple methods. This is a preparation in fried coconut with slightly thick gravy that is simply fantastic with just plain rice and pappadam / pappad.

  1. Prawns- ½ kg
  2. Shallots- 4-5nos
  3. Green chillies- 2nos
  4. Coconut- 1cup
  5. Red chilli powder- 2tbsp
  6. Turmeric powder- 1tsp
  7. Coriander powder- 2tbsp
  8. Fenugreek powder- a pinch
  9. Salt- as per taste
  10. Oil- 1tbsp
  11. Curry leaves- few
  12. Water- ¼ cup
  13. Kudam puli / fish tamarind / kokum- 2nos

  1. Dry roast the grated coconut till it reaches light brown colour. Into this, add red chilli powder, coriander powder, turmeric powder and fenugreek powder and fry well till the raw smell disappears.
  2. Let this mixture cool and then grind it to a fine paste using little water.
  3. In a pan, add oil and sliced shallots, slit green chillies, kudam puli and curry leaves and stir well. When it attains light brown colour, add the ground coconut mixture, salt and the remaining water and keep it for sometime till the bubbles form.
  4. At this stage, add the cleaned prawns into the gravy and let it cook for sometime.
  5. Switch off the flame after 5-7 minutes. Serve hot with rice.


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