Chemmeen Curry / Kerala Style Prawn Curry

 

 

 

 

 

 

 

 

Ingredients (Serves 4 - 5)

1. Prawns –  400 – 500 gm /Around 30 – 35

    Turmeric powder – 1/4 tsp

    Chilly powder – 1/2 tsp

    Salt -  To taste

2. Onion – 1/2 medium, finely chopped (Use pearl onions instead for an extra taste)

   Ginger-garlic paste – 2 – 3 tsp

    Green chilies – 2, slit

    Curry leaves – 1 sprig

3. Tomato – 1 large, finely chopped

4. Turmeric powder – 1/2 tsp

    Chilly powder –  2 tsp (Use Kashmiri chilly powder to make it less spicy)

    Coriander powder – 1 tbsp

    Pepper powder – 1/4 tsp

5. Kudam puli / gamboge – 1 - 2 small or to taste(Soak them in enough water and tear into small pieces)

6. Mustard seeds – 1/2 tsp

7. Dry red chilies – 2

8. Coconut oil – 1.5 tbsp + 1 tsp

9. Salt – To taste

Method

1. Wash and clean the prawns. Marinate the prawns with other ingredients numbered 1 for at least 15 – 20 minutes.

2.  Heat 1.5 tbsp oil in a meen chatti / claypot or a heavy-bottomed pan at medium heat. Splutter the mustards and fry dry red chilies. Next add finely chopped onion, ginger-garlic  paste, green chilies and curry leaves. Saute for a few minutes or until onion turns light golden. Bring down the heat. Add the spice powders numbered 4 and saute until their raw smell is gone, about 1 minute or so. Add finely chopped tomatoes, salt and saute until tomato turns mushy and oil separates, about 8 minutes. Next add 3/4 cup hot water, kudam puli pieces and enough salt. Bring to a boil at medium heat and cook for a few minutes. Add the prawns. Cook for 10 – 12 minutes or until done and gravy is thick. Add 1 tsp coconut oil and a few curry leaves. Set aside for 15 minutes. Serve with idli/dosa or rice and a thoran/mezhukkupuratti.

 

Easy Prawn Biriyani – Pressure Cooker Version

 

 

 

 

 

Wishing you all a very Happy Easter!

 

Ingredients (Serves 2 - 3 )

1. Prawns – 20 - 22

2. Turmeric powder – 1/4 tsp

    Chilly powder – 1/4 – 1/2 tsp

    Pepper powder – 1/8 tsp

    Salt – To taste

    Lemon juice – 1/2 tsp

Marinate prawns with the above ingredients numbered 2 for at least 15 minutes. Shallow fry in 2 tsp oil for 2 minutes on each side or until prawns are half-done.

Other ingredients

3. Basmati rice – 1.5 cups

4. Oil – 1 tbsp

5. Whole spices – Cardamom – 2, whole pepper corns – 4, cinnamon stick – 1/2 inch, cloves – 5

6. Cashews – 2 tbsp

7. Onion – 1/2 medium, thinly sliced and halved

    Ginger-garlic paste – 1.5 tsp

    Green chilly – 1, slit

8. Turmeric powder – 2 pinches

    Chilly powder – 1/4 tsp

    Coriander powder – 1/2 tsp

    Garam masala powder – 1/4 – 1/2 tsp

9. Mint leaves – 20 – 25 or 1/2 cup, chopped (Set aside 2 tbsp to garnish)

    Cilantro – 2 – 3 tbsp, chopped

10. Hot water – 2 cups

11. Medium-thick coconut milk – 1/2 cup

12. Salt  To taste

Method

1. Soak basmati rice for 20 minutes in enough water. Drain and set aside.

2. Heat 1 tbsp oil in a pressure cooker (I used a 5 liter pressure cooker). Add whole spices and stir until fragrant. Add cashews and stir until golden. Next add sliced onion, ginger-garlic paste and slit green chilly. Saute until onion turns transparent and raw smell of ginger-garlic paste leaves. Add spice powders numbered 8. Saute until their raw smell leaves. Add chopped mint leaves and cilantro. Saute for a minute.

3. Add drained basmati rice. Mix well and stir everything for a minute. Add hot water and coconut milk. Mix well. Adjust salt. Add in the half-cooked prawns. Mix gently. Close the pressure-cooker with its lid. Cook at medium heat until steam starts coming out. Place the weight on top and bring down the heat to medium-low. Cook for 3 – 4 minutes. Switch off. Open the pressure-cooker when pressure releases or after 10 - 15 minutes. Biriyani will be perfectly done. Fluff rice with a fork, mix everything carefully and transfer to a serving bowl. Garnish with chopped mint and cilantro. This can be eaten on its own or you can enjoy it with raita, pickle and pappad. Its very easy, yummy and can be done in less than 45 minutes!

Tip

Coconut milk imparts a nice flavor to this biriyani. Instead of 2 cups water and 1/2 cup medium coconut milk, you can add 2.5 cup thin coconut milk.

 

Chemmeen (Prawn ) Vattichathu

 

 

 

Ingredients

To marinate

1. Prawn – 18 – 20 (Around 250 gm)

2. Turmeric powder – 1/4 tsp

    Chilly powder – 1/2 tsp

    Pepper powder – 1/2 tsp

    Ginger – garlic paste – 1 tsp

    Salt – To taste

Other ingredients

3. Pearl onions  1/4 cup, thinly sliced

   Curry leaves – 1 sprig

4. Medium-thick coconut milk – 1/2 cup

5. Salt – To taste

6. Coconut oil – 2 tsp

    Mustard seeds – 1/4 tsp

    Dry red chilly – 1

7. Crushed pepper – 1 pinch

Method

1. Marinate the prawns with ingredients numbered 2. Set aside for 15 minutes.

2. Heat oil in a heavy-bottomed pan/cheena chatti. Splutter mustard seeds and fry dry red chilies. Add pearl onions, few curry leaves and saute until pearl onions start turning brown, about 3 - 5 minutes. Next add the marinated prawns. Mix well and stir everything for a minute. Add 1/2 cup coconut milk. Cook at medium heat until oil separates and the prawns are covered with the masala, about 8 minutes. Taste-check for salt. Add a pinch of crushed pepper, few curry leaves and mix well. Switch off. Serve with warm rice, porotta, puzhukku etc.

Easy Kerala style prawn fried rice

 

 

 

Ingredients (Serves 2 - 3 )

To marinate

1. Prawns – 20, washed and cleaned

2. Ginger garlic paste – 2 tsp

   Turmeric powder – 1/4 tsp

   Chilly powder – 1 tsp

   Pepper powder – 1/2 tsp

   Salt – To taste

Other ingredients

3. Cooked basmati / any long grain rice – 3.5 - 4 cups, cooked

4. Ginger-garlic paste – 1.5 tsp

5. Onion – 1/2 medium, thinly sliced

6. Turmeric powder – 1 pinch

    Chilly powder – 1/2 tsp

7. Tomato – 1 small, seeds removed and finely chopped

8. Cilantro – 1/4 cup, finely chopped

9. Oil / ghee / butter – 1.5 tbsp

10. Salt – To taste

Method

1. Marinate the prawns with the ingredients under “To marinate”. Set aside for 20 mts.

2. Heat 1.5 tbsp oil / butter in a wide non-stick pan at medium heat. Fry the marinated prawns until done or about 3 - 4 minutes on each side. Drain on to a paper towel (you can halve them, if you want). In the remaining oil, add ginger-garlic paste and saute for a minute. Next add thinly sliced onion and saute until onion turns brown. Add turmeric powder and chilly powder. Saute for 30 seconds and then add the chopped tomato. Saute until tomato gets mashed up and oil separates. Add the fried prawns. Mix everything well. Add cooked rice, 3 - 4 tbsp chopped cilantro and enough salt (you can also sprinkle 1 – 2 pinches of garam masala powder if you want). Stir-fry everything for a few minutes. Switch off. Garnish with chopped cilantro and fried raisins and cashews (optional).

Unakka Chemmeen Theeyal / Dried Prawn theeyal

 

 

 

 

Ingredients (Serves 6 – 7)

1. Unakka chemmeen / dried prawns – 1.5 cup (Around 50 gm)

2. Onion – 1 medium, sliced and cut into halves

   Drumstick –1, cut into 2.5 inch pieces and slit

   Snake gourd / padavalanga – 1 medium, sliced into 1.5 inch pieces

   Green chilies – 4 , slit

   Curry leaves – 1 sprig

   Tomato – 1 medium

   Turmeric powder – 1/2 tsp

   Chilly powder – 1/2 tsp

   Water – As required

   Salt – To taste

3. Tamarind – Goose-berry sized (Soak it in little water and extract its juice)

4. Grated coconut – 2 cups

   Chilly powder – 1.5 tsp

   Coriander powder – 1 tsp

   Fenugreek powder – 1/2 tsp

5. Coconut oil – 2 tsp

   Mustards – 1/2 tsp

   Dry red chilies – 2, broken

   Pearl onions – 4, sliced into rounds

Method

1. Roast the unakka chemmeen for a few minutes. Set aside to cool. Remove their head and tails.

2.  Heat 1 tsp oil in a pan. Add grated coconut and roast until it turns brown. Add chilly powder, coriander powder and fenugreek powder. Mix well. Set aside to cool. Grind to a fine paste in a mixer.

3. Cook the dried prawns along with all other ingredients numbered 2 for about 20  minutes. (Water should be added in the same level as that of dried prawn and veggies). Open the lid and add the tamarind extract. Mix well. Bring to a boil and add the ground roasted coconut paste. Bring to a boil and cook on medium-low heat for about 8 minutes. Switch off.

4. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies. Add curry leaves and pearl onions. Fry until pearl onions turn brown. Pour over the prepared theeyal. Keep it covered for 15 minutes. Serve with rice any thoran/mezhukkupuratti.

 

 

Kerala Style Prawn Fry / Nadan Chemmeen Varuthathu

 

 

 

Ingredients

1. Prawns – 20 – 25, cleaned and washed

2. Turmeric powder – 1/2 tsp

   Chilly powder – 1 tsp

   Ginger – 1/2 inch, roughly chopped

   Garlic – 5 – 6 cloves, roughly chopped

   Pearl onions – 3

   Pepper powder – 1 tsp

3. Curry leaves – 2 sprigs

4. Salt – To taste

5. Oil – To shallow fry

Method

Grind the ingredients numbered 2 in a mixer. Combine with curry leaves and enough salt. Marinate the prawns with this mixture for at least 30 mts. Shallow fry in a pan until both sides are browned and done, about 8 – 10 minutes at medium heat. Serve immediately.

Chemmeen Ularthiyathu

 

Ingredients

1. Prawn / chemmeen – Around 1/2 – 3/4 kg (I used 35 prawns)

2. Turmeric powder – 1/4 tsp

   Chilly powder – 1 tsp

   Coconut slices (thenga kothu) – 1/2 cup

   Curry leaves – 1 sprig

   Gamboge/kudam puli – 2 (Soaked in water and torn into small pieces)

   Water – 1/4 cup

   Salt – To taste

3. Pearl onions – 3/4 cup, sliced (You can use 1/2 medium onion instead. Slice them thinly and cut into 3-4 parts)

   Ginger – 2 tsp

   Green chilies – 2, slit

   Curry leaves – 1 sprig

4. Turmeric powder – 1 pinch

   Chilly powder – 1/2 tsp

   Coriander powder – 1.5 tsp

   Pepper powder – 1/4 tsp

5. Salt – To taste

6. Coconut oil – 1 – 1.5 tbsp

Method

1. Cook the prawns along with ingredients numbered 2 in a meen chatti /any pan. Cook covered for about 10 minutes at medium heat until prawns are done and water is almost evaporated.

2. Heat oil in a pan. Add sliced onion, ginger, green chilies and curry leaves. Saute until onion turns slightly golden. Add turmeric powder, chilly powder, coriander powder and pepper powder. Saute until their raw smell is gone. Add the cooked prawns. Stir-fry for 5 – 8 minutes at medium-high heat. Add more coconut oil if required. Switch off and serve warm with rice.

 

 

Unakka Chemmeen - Padavalanga Curry / Dried Prawn and Snake Gourd Curry

 

 

 

 

Ingredients (Serves 6)

1. Unakka chemmeen – 40 gm (Around 1 – 1.5 cup)

   Padavalanga / snake gourd – 1 cup, sliced

   Muringakka – 1 large, cut into 2 inch pieces and slit

   Jackfruit seeds – 1/4 cup, sliced (Optional)

   Green chilies – 2, slit

   Pearl onions / onion – 1/4 cup, sliced

   Curry leaves – 1 sprig

   Turmeric powder – 1/2 tsp

   Chilly powder – 1 tsp

   Coriander powder – 1 tsp

   Salt – To taste

   Water – 1 – 1.5 cups

2. Raw mango – 2 – 3 tbsp, sliced

3. Grated coconut – 1.5 cup

    Pearl onions – 3

4. Coconut oil – 1 tbsp

Method

1. Dry roast the dried prawns in a pan until they turn golden brown. Remove head and tail of the dried prawns. Set aside to cool.

2. Grind the grated coconut and pearl onions to a coarse mixture.

2. Cook the ingredients numbered 1 in a pan at medium heat. Add the raw mango pieces when its half-done or after 10 - 15 minutes. Add the ground coconut mixture. Cook until its raw taste is gone. Switch off. Add a tbsp of coconut oil and a few curry leaves. Set aside for 10 minutes. Serve with rice and any thoran / mezhukkupuratti.

Chemmeen Pachakku Arachathu

 

 

 

 

 

Ingredients

1. Prawns / chemmeen – 400 gm (I used around 20 – 25 jumbo prawns)

2. Ginger – 1 inch, chopped

   Pearl onions – 4 – 5, sliced

   Green chilies – 4, slit

   Curry leaves – 1 sprig

3. Drumstick – 1, cut into 2 inch pieces and slit

4. Kudam puli / gamboge – 4 pieces,  soaked in enough water and torn into small pieces

5. Grated coconut – 1.5 cup

6. Turmeric powder – 1/2 tsp

   Chilly powder – 1.5 tsp

   Coriander powder – 3/4 tsp

   Fenugreek powder – 1/4 tsp

   Pearl onions – 4 – 5

7. Salt – To taste

8. Coconut oil – 1 tbsp

Method

1. Grind the grated coconut along with the ingredients numbered 6 to a fine paste.

2. In a clay pot, add the washed and cleaned prawns, ground coconut paste, drumstick pieces, chopped ginger, green chilies, sliced pearl onions , kudam puli pieces, salt and enough water (around 1 cup)and cook at medium heat until done. It will take about 15 - 17 minutes. Add a few curry leaves. Switch off. Pour a tbsp of coconut oil over the curry. Set aside for 10 mts. Serve with rice.

 

Chemmeen Masala Thoran

Ingredients

1. Prawns / Chemmeen –  300 – 400 gm (or around 30 – 35 jumbo prawns cleaned, washed and halved)

2. Pearl onions / kochulli – 15 – 20, sliced and halved into 4 pieces

    Green chilies – 3, slit

    Ginger – 1 inch, chopped

    Coconut flakes / thenga kothu – 3 tbsp

    Curry leaves – 1 sprig

3. Grated coconut – 1.5 – 2 cups

4. Turmeric powder – 1/2 tsp

   Chilly powder – 1.5 – 2 tsp

   Pepper powder – 1/4 tsp

   Coriander powder – 3/4 tsp

   Fennel powder / perumjeeraka podi – 3/4 tsp

5. Coconut oil – 1 + 2 tsp

    Salt – As required

Method

1. Heat 1 tsp coconut oil in an earthen pot / meen chatti at medium heat. Add ingredients numbered 2 and saute for about 5 minutes until their raw taste is gone. Switch off and set aside to cool.

2. To the cooled mixture add grated coconut, enough salt and ingredients numbered 4. Combine everything well with your fingers (njeruduka). Add the washed and cleaned prawns and around 1/4 cup water. Mix everything well and cook covered at medium heat for about 12 - 15 minutes until all the water is evaporated and prawns are done. Add 2 – 3 tsp coconut oil and a few curry leaves. Close with a lid. Set aside for 10 minutes. Mix well. Serve with rice and any gravy.

Prawns in a Roasted Coconut Masala

 

 

 

 

Ingredients

1. Prawns – 250 gm

   Turmeric powder -1/4 tsp

   Chilly powder – 1/2 tsp

   Salt – To taste

    Kudam puli / cocums – 1 – 2 or as required to taste (Soak it in little water for 15 mts and tear into small pieces)

2. Sliced coconut/ thenga kothu – 2 - 3 tbsp

   Pearl onions - 20 - 22

   Onion - 1 small, chopped

   Ginger - 1 inch, chopped

   Garlic – 4, chopped

   Green chilies – 4, slit

3. Grated coconut - 1/2 cup

   Chilly powder – 1 - 2 tsp (Adjust according to your spice tolerance)

   Coriander powder - 1.5 tsp

   Fennel seeds - 1/4 tsp

   Pepper corns – 4 - 5

4. Coconut oil – 1.5 - 2 tbsp

   Mustard seeds - 1/4 – 1/2 tsp

   Curry leaves – 1 – 2 sprigs

Method

1. Fry the grated coconut till light brown. Switch off and add the chilly powder, coriander powder, fennel seeds and pepper corns. Mix well. Cool down and grind to a powder.

2. Cook the prawns in an earthen pot / chatti adding salt, little water, 1/4 tsp turmeric powder, 1/2 tsp chilly powder and kudam puli. Cook covered until done.

3. Meanwhile heat oil in a pan. Splutter the mustard seeds and fry curry leaves. Saute the sliced coconut, chopped pearl onions, onions, green chilies, ginger and garlic for a few minutes. Add the cooked prawns and the ground roasted coconut masala. Mix well and stir until dry. Serve with rice and any gravy.

 

Recipe Courtesy – Mini Sukesh

Prawn - Spring Onion Fry

 

Ingredients

1. King prawns - 12 (Clean and wash them. Do not remove their tails)
   Corn flour / starch - 2 tbsp
   Chilly powder - 1 - 1.5 tsp (Adjust it according to your spice tolerance)
   Salt - To taste
2. Spring onion - 1/2 - 3/4 cup, chopped
   Pepper powder - 1/4 tsp

   Salt - 1 pinch

Method

1. Mix the corn flour, chilly powder and salt with a little water (around 1/4 cup or so) to make a thick batter. Taste-check for salt. Dip the prawns in this mixture and shallow/ deep fry in oil. Cook for 4 - 5 minutes on each side. Drain on to a paper towel.
2. In another pan, heat 1/4 - 1/2 tsp oil (use the left-over oil from step 1). Add the spring onions, a pinch of salt and pepper powder. Saute for 2 - 4 seconds or until the spring onion just wilts. Add in the fried prawns. Mix everything well and serve immediately.

Tips

Do not skip adding spring onions, it gives a very nice flavor to this preparation.

 

Recipe Courtesy - Sunitha Murali

Chemmeen Mulakittathu - Malabar Style

 

 

 

 

Ingredients

1. Prawns - 20 - 25
2. Tomato - 2 large, chopped
3. Onion - 1/4 cup, thinly sliced
4. Ginger - 2 tsp, thinly sliced
5. Garlic - 3 - 4, sliced
6. Green chilies - 2, slit
7. Curry leaves - 1 sprig
8. Turmeric powder - 1/2 tsp
9. Kashmiri chilly powder - 1 - 1.5 tsp
10. Tamarind - Goose-berry sized or to taste
11. Salt - To taste
12. Coconut oil - 1 tbsp

Method

1. Clean and wash the prawns. Soak the tamarind in 1/4 cup warm water for 15 mts and extract its juice.

2. Heat oil in a meen chatti/ claypot at medium heat. Add ginger, garlic, green chilies, curry leaves and sliced onion. Saute until onion becomes transparent. Add turmeric powder, chilly powder and saute until their raw smell is gone. Now add the chopped tomatoes. Cover and cook until tomato gets mashed up. Open the lid and saute until oil starts separating. Add  1 - 1.5 cups of water, prawns, tamarind extract and bring to a boil. Cook for 10 - 12 minutes or until the prawns are done and gravy thickens. Add 1 tbsp coconut oil and a few curry leaves. Set aside for 15 minutes. Serve with rice. This tastes better the next day.

 

 

 

 

Recipe Courtesy - Sunitha Murali

Prawn / Chemmeen Pappas

Ingredients (Serves 4)

1. Prawns - 1/2 kg

2.Turmeric powder - 1/4 tsp

   Pepper powder - 1/4 tsp

   Chilly powder- 1/2 tsp

   Coriander powder - 2 tsp

   Pearl onions - 4

3. Vegetable oil - 2 - 3 tbsp

4. Mustard seeds - 1/2 tsp

5.  Fenugreek seeds - 1/8 tsp

    Ginger - 2 tsp, julienned

    Garlic cloves - 12 small

    Green chillies - 3, slit

    Onion - 1 cup, thinly sliced

    Curry leaves - A few

6.  Cocums - 4 ( Washed and soaked in warm water for a few minutes)

7.  Thin coconut milk - 1.5 - 2 cups

8.  Thick coconut milk - 1/2 cup

9.  Salt - To taste

Method

1. Wash the prawns well. Shell and devein.

2. Grind the ingredients numbered 2 and keep aside.

3. Heat oil in a pan. Splutter mustard seeds . Add ingredients numbered 5 and fry until the onions turn golden in color. Add the masala paste mentioned in step 2  and fry over low heat till an aroma rises. Add thin coconut milk, cocums and bring to a simmering point. Add in the prawns and salt. Cook over low heat till the prawns are done and gravy thickens.

4. Add thick coconut milk and a few curry leaves. Cook for a few minutes and remove from heat. Serve hot with rice/ kappa puzhukku.

 

 

 

Recipe Courtesy - Flavors of the Spice Coast by Mrs. K. M. Mathew

Konjum Manga

 

 

 

  Konjum manga is a special preparation that is made using dried prawns and mango. It is made in all the homes in Onnattukara during Kumbhabharani festival. This makes a good side-dish for rice. I have tasted it once at my husband’s home in Mavelikkara and it was so tangy and delicious. You can substitute dried prawns with the fresh ones if you want and it tastes best when made in a kalchatti or manchatti. This recipe and pics belong to Lakshmi who is also from Onnattukara. Lakshmi was on a long break but she is back to blogging now. She has already sent me a couple of recipes to post. So get ready to drool guys!

 

Ingredients

1. Dried prawns / unnakka konju - 1 cup
2. Mango - 1 small, thinly sliced
3. Green chillies - 2 - 3, slit
4. Pearl onions - 5 - 6, sliced
5. Grated coconut - 3/4 cup
6. Turmeric powder - 1/4 tsp
7. Coriander powder - 1 tsp
8. Chilly powder - 1 tsp
9. Fenugreek powder / seeds - 1/4 tsp
10. Curry leaves - 1 - 2 sprig
11. Salt - To taste
12. Coconut oil - 2 tsp

Method

1. Dry roast the dried prawns in a pan, for few minutes, at medium heat. Remove from heat. Remove their heads and tails. Set aside.

2. Crush the grated coconut with turmeric powder, chilly powder, fenugreek powder/seeds and coriander powder. Add the sliced pearl onions and crush the whole mixture with your fingers (njeruduka).

3. Combine the dried prawns, mango slices, crushed coconut mixture, curry leaves and salt in a kal chatti or man chatti. Add little water. Mix everything well. Cover and cook until it gets dry. Add 2 tsp coconut oil and a few curry leaves. Mix well and switch off. Serve hot with rice.

 

 

 

 

Chemmeen / Prawn Dosa

 

Ingredients for Prawn Masala (Serves 3)

1. King Prawns - 15 - 20 (Washed and deveined)
2. Ginger - 2 tsp, finely chopped
3. Garlic - 2 tsp, finely chopped
4. Onion - 1 small, finely chopped
5. Curry leaves - 1 sprig, chopped
6. Tomato - 1 medium, chopped
7. Turmeric powder - 1/2 tsp
8. Chilly powder - 1 tsp
9. Garam masala powder - 3/4 tsp
10. Oil - 1 - 1.5 tbsp
11. Salt - To taste

Dosa batter - As required

Method

1. Clean and wash the prawns. Mince them. Set aside.

2. Heat oil in a meen chatti or any deep pan. Add ginger, garlic, curry leaves and onion. Saute until the onion turns slightly brown. Add turmeric powder, chilly powder and garam masala powder. Saute for a few seconds and add the minced prawn. Mix well. Cook until the prawn is done and water evaporates, stirring often. It takes about 10 - 15 minutes at medium-high heat. Set the masala aside.

3. To make dosa, heat a skillet. Take a ladle full of dosa batter and spread it in a circular motion. When one side is done, flip it to the other side. Cook for 2-3 seconds and flip it again. Spread around 2 - 3 spoons of the prawn masala on one half of the dosa and fold it. Cook on both sides for a few seconds. Serve hot.

 

 

 

Recipe Adapted from Taste of Kerala

 

 

Technorati Tags: Nadan Chemmeen Dosa,Kerala Recipes

Goan Shrimp Balchao

 

 

Ingredients (Serves 4)

Shrimp - 1 pound, deveined

Red onion - 1 medium, finely chopped

Garlic - 3 cloves, minced

Tomato - 2 medium, finely chopped

Curry leaves - 10, optional

Whole dried chillies - 4

Sugar - 1 tsp

Salt - To taste

Butter - 1 tbsp

Canola oil - 1 tbsp

For the spice paste

Chilly powder - 1 tsp

Garam masala powder - 1/2 tsp

Ginger - 1 inch, chopped

Garlic - 3 cloves

Rice wine vinegar - 2 tsp

Method

1. Blend the spice paste ingredients in a mixer / small food processor. Set aside.

2. Salt the shrimp lightly and set aside for at least 15 - 20 minutes.

3. Heat oil in a pan. Fry the dry red chillies until brown. Add onions, little salt and saute over medium-high heat until brown. Add the chopped garlic, sugar and fry for a minute. Add the curry leaves, if using and the tomatoes. Cook until the tomatoes loses some of their moisture. Add the ground spice paste. Cook until their raw smell is gone and oil starts separating.

3. Meanwhile melt the butter in a frying pan over medium heat and saute the shrimp until firm and pink, takes about 6 - 7 minutes or so depending on their size. Add the fried shrimp to the sauce and mix well. Cook for 1 - 2 minutes. Switch off and serve with plain rice or even chapatis.

 

 

Recipe Courtesy - Indian Home Cooking by Suvir Saran

Spicy Prawn Roast

 

Ingredients (Serves 2)

From Live to Eat

1. Medum-sized prawns - 16 - 20

2. Pepper powder - 1 tsp

Chilly powder - 1/2 tsp

Salt - To taste

3. Pearl onions - 20 - 25 or 3/4 - 1 cup sliced

Green chillies - 2-3, finely chopped

Ginger - 1 tbsp, minced

Garlic - 1 tbsp, minced

Curry leaves - 1 sprig

4. Turmeric powder - 1/4 tsp

Chilly powder - 1/4 tsp

Pepper powder - 1/2 tsp

5. Tomato - 2 small, chopped

6. Tamarind paste - 1 tsp or 2 tsp lemon juice

7. Cilantro - 1/2 cup, chopped

8. Salt - To taste

Method

1. Marinate the prawns with the ingredients numbered 2 for at least 30 mts.

2. Heat 1.5 tbsp oil in a pan. Fry prawns for 2-3 mts on each side. Do not overcook the prawns as they will turn rubbery. Drain on to a paper towel. Keep aside.

3.  In the same pan (you can add more oil if required), add minced ginger, garlic, green chillies, curry leaves and sliced pearl onions. Saute until the pearl onions turn light brown. Now add the powders numbered 4.  Saute for a few seconds and add the chopped tomatoes, salt and tamarind paste. When the tomatoes get mashed up, add the fried prawns. Mix well and cook covered at low heat, for 2-3 mts. Add chopped cilantro. Mix well and switch off. Serve with rice or chapatis. Enjoy!!