Chemmeen thenga pal curry/prawns coconut milk curry - kerela - thirssur style
Ingredients
3
For marinating prawns:
For the gravy :
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Preparation
Preparation20 min
Cook time20 min
- Marinate the prawn with the above ingredients and keep it in the fridge for an hour. Heat coconut oil in a pan,when its hot, add mustard seeds, fenugreek seeds. When it starts splutters.
- Add the sliced onions sauté till the onions become translucent. Add slited green chillies and curry leaves and stir for minutes.
- Add ginger garlic paste, red chilli powder,corainder powder, gram masala powder,pepper powders and stir till the aroma comes out.
- Add the chopped tomato pieces along with little salt and staute well till the tomatoes are mashed.
- Add the thin coconut milk, kudampuli and mix well . Add the marinated prawns to the kadai and cook covered till prawns are done.
- Open and add the thick coconut milk and stir gently. Cover and cook for another 2 minutes and remove from the heat.
- Serve with rice or any Indian breads
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