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Thenga aracha chemmeen curry (Malabar style Prawn curry)

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Ingredients

Adjust Servings:
For the coconut paste
1/4 cup Grated Coconut
2 Shallots (Small Onion)
1/2 Tea spoon Fennel seeds(perum jeerakam)
1/4 Tea spoon Turmeric Powder
1/4 cup Water to grind the coconut paste
For the gravy base
250 g Prawns (Chemmen) peeled and deveined
2 Table spoon Coconut oil
1 clove Garlic
a hand full Curry leaves
4 to 5 Shallots (Small Onion)
1 to 2 Green chilli or as you prefer
Half of 1 medium Tomato
2 1/2 tea spoon Red chilli powder
1/2 tea spoon Coriander powder
To taste Salt
Small piece Tamarind/ Kokum(kodampuli) Or as per the taste
as required

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Thenga aracha chemmeen curry (Malabar style Prawn curry)

Ingredients

  • For the coconut paste

  • For the gravy base

Directions

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Steps

1
Done
  1. Take all the ingredients to make coconut paste in a grinder and grind into smooth paste.
  2. Heat oil in a pan (preferably earthen pot ie, manchatti) and add chopped garlic Curry leaves, sliced shallots and saute until light brown.
  3. Then add halved green chili and tomato and saute until tomato cooks well.
  4. Take red chili powder and coriander powder in a bowl and add 2 table spoon of water and make them to a paste. Add this paste to the onion-tomato mixture and stir and combine well.  Cook them for a minute or so. (Please make sure to keep your flame low, else it may burn our quickly).
  5. Now add water depends upon gravy you require (1 cup or so) Kokum and salt to taste and bring the curry to boil.
  6. When the gravy starts to boil, add the prawns (chemmeen) to it and cook for 1 to 1 1/2 minutes.
  7. Now add the ground coconut paste, mix well and boil for another 1 minute and switch of the flame.
  8. If you would like, add more curry leaves, close the lid and keep them for sometimes before serving.
  9. Remember curry will get thicken as it sits.
2
Done

Tips & Tricks

  • If you are using tamarind, soak them in little hot water for sometime and add the pulpy extract to the curry, instead of kokum in above direction.
  • I have not used the curry leaves since it was not available, be sure to use them if available, it gives more flavor to the curry

Nadishaf

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