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Tuesday, June 25, 2013

THENGA VARUTHU ARACHU VECHA CHEMMEEN CURRY / COCONUT PRAWN CURRY KERALA STYLE



Thenga Chemmeen Curry / Coconut Prawn Curry Kerala Style



Prep Time  : 15 min
Cook Time : 25 min
Yield           : 3 to 4                                                                                                                              

Course       : Side Dish
  

Summary:
  

On a recent visit to a nearby market, I bought 500 gm fresh Prawns. I got de-shelled, de- veined well packed fresh Prawns so I decided to make Prawn Fry Kerala Style ( see my previous post ) and this Coconut Prawn Curry Kerala Style. 
Thenga Varuthu Vecha Chemmeen Curry/Coconut Prawn Curry is a popular tradational recipe in Kerala. Dry Chemmeen / Prawn also used for it. Usually in South Kerala people use Kudampuli/Gam boge, but Malabar area most of people use Puli/ Tamarind for sour taste. It is easy to prepare and very tasty. Good combination with rice. With regards................

Ingrediet:

Fresh Prawn / Fresh Chemmeen..........................................: 250 gm
Coconut / Nariyal / Nalikeram.............................................: 1/2 piece (Grated and roasted)
Shallots / Chota Pyas / Chumannulli....................................: A hand full ( Cut into small pieces )
Tomato / ...............................................................................: 1 no ( Finely chopped )
Green Chilli / Hari Mirchi / Pachamulaku..........................: 1 no ( Cut into lengthwise )
Gam boge / Kudampuli / .....................................................: 2 nos ( Soak it in little water )  OR ( Use Tamarind / Imli / Puli- Little)
Ginger-Garlic Paste / Adrak-Lasun / Injee-Veluthulli.......: 1 tsp
Curry Leaves / Curry Patta /Karivepila.............................: 1 sprig
Mustard Seeds / Sarson / Kaduku......................................: 1/2 tsp
Red Chilli Powder / Lal Mirch Powder / Mulakupodi........: 1 tsp
Coriander Powder / Dhaniya Powder / Kothamallipodi......: 1 tbsp
Turmeric Powder / Haldi Powder / Manjalpodi...................: 1/2 tsp
Dry Red Chilli / Mirch / Unakka Mulaku...........................: 2 nos ( Cut into 2 pieces each )
Hot water....................................................................................: 1.5 Cups
Coconut oil / Any suitable oil...............................................: 2 tbsp


Directions:

1. De-shell, de- vein and clean the prawns. 





2. Grind roasted coconut and mix with lightly heated coriander powder, turmeric powder, red chilli powder, make it a good paste and set aside.


3.Heat a earthern clay pot or heavy bottom pan with oil in a high flame for 1 or 2 minutes and reduce to medium flame. Put mustard seeds, when it crackle, Add curry leaves, greenchilli, dry chilli and shallots pieces stir until onion turns light brown. Add ginger-garlic paste, salt and tomato pieces, stir for 2 minutes. Add Chemmeen / Prawn and stir for 5 minutes.
   


4. Add 1.5 cups hot water and Kudampuli / gam boge OR Tamarind / Imli / Puli and salt. cook it until the gravy is little thick or prawn is well cooked. Now Thenga Varuthu Arachu Vecha Chemmeen Curry / Coconut Prawn Curry Kerala Style is ready.
  
  
           
  


THENGA VARUTHU ARACHU VECHA CHEMMEEN CURRY 

Tips:
1.Add Kudampuli / Gam boge or tamarind /Imli / Puli as per your taste.
2. Add water if required more.

 
 
Recipe Source : Suja
Tested by Jayaprakasan.C Edathil for the jpcedathil.blogspot.in

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