Prawns in Kerala are called chemmeen. This a delicious Kerala Style Prawn curry with a good amount of spice. We had this delicious curry for our lunch with steamed rice.
Ingredients
For the Marination
300 Grams Fresh Prawns - shelled, de veined
1/4 Teaspoon Turmeric powder
1/4 Teaspoon Chilly powder
1/4 Teaspoon Salt
For the gravy
1/4 Teaspoon Chilly powder
1/4 Teaspoon Salt
For the gravy
1 Medium Onion – sliced
For the Gravy
Heat oil a clay pot or pan, add the mustard seeds when they splutter add the onion, ginger-garlic paste and curry leaves. Saute for a few minutes or until onion turns light golden. Add the tomato , chilly, corainder, turmeric and pepper powders , saute till the tomato turns mushy and oil separates. Next add a cup of water ( or according to gravy consistency), kokam pieces and salt. Bring it to a boil cover and cook till oil surfaces. Add the prawns. Cook for 7 to 10 minutes or until done. Take off flame and enjoy with steamed rice.
1 Teaspoon Ginger-garlic paste
A Sprig Curry leaves – 1 sprig
1 Large Tomato – finely chopped
1/4 Teaspoon Turmeric powder
1 Teaspoon Heaped Chilly Powder
1 Teaspoon Coriander powder
1/4 Teaspoon Pepper powder
2 Pieces of Kokam
1/4 Teaspoon Mustard seeds
2 Tablespoons Oil
Salt to taste
A Sprig Curry leaves – 1 sprig
1 Large Tomato – finely chopped
1/4 Teaspoon Turmeric powder
1 Teaspoon Heaped Chilly Powder
1 Teaspoon Coriander powder
1/4 Teaspoon Pepper powder
2 Pieces of Kokam
1/4 Teaspoon Mustard seeds
2 Tablespoons Oil
Salt to taste
Method
Wash and clean the prawns. Marinate the prawns for 15 minutes.
For the Gravy
Heat oil a clay pot or pan, add the mustard seeds when they splutter add the onion, ginger-garlic paste and curry leaves. Saute for a few minutes or until onion turns light golden. Add the tomato , chilly, corainder, turmeric and pepper powders , saute till the tomato turns mushy and oil separates. Next add a cup of water ( or according to gravy consistency), kokam pieces and salt. Bring it to a boil cover and cook till oil surfaces. Add the prawns. Cook for 7 to 10 minutes or until done. Take off flame and enjoy with steamed rice.
My Note:
I cook fish in a clay pot which in Kerala is called meen chatti.
You can adjust the spices according to your taste
Sending this to Fish Friday Foodie - Host of the month's event is Caroline Williams - theme a fish dish with a bit of spice. Thank you Caroline for hosting this event.
Labels : Prawns, Kerala, Spicy, Fish Friday
You can adjust the spices according to your taste
Sending this to Fish Friday Foodie - Host of the month's event is Caroline Williams - theme a fish dish with a bit of spice. Thank you Caroline for hosting this event.
Labels : Prawns, Kerala, Spicy, Fish Friday
This looks fantastic! Thanks for sharing it with #FishFridayFoodies.
ReplyDeleteWhat a tasty looking curry!
ReplyDeleteThis looks so good. I don't know what Kokam is, so am going to go and google it.
ReplyDeleteThis sounds delicious!!
ReplyDeleteThis looks and sounds delicious - I have been meaning to try more Keralan style food and this is now definitely on the list.
ReplyDeleteSounds wonderful! I bet your sauce would taste great on any seafood!
ReplyDeleteThis sounds so good. I had to look up kokam but I'm sure I can find it on Amazon.
ReplyDelete