Petitchef

Chemmeen thenga pal curry/prawns coconut milk curry - kerela - thirssur style

Main Dish
3 servings
20 min
20 min
Very Easy

Ingredients

Number of serving: 3

For marinating prawns:

Cheemeen/Prawns :1libra/1/2kg

Garlic paste :1/2 teaspoon

Ginger paste :1/2 teaspoon

Coriander powder :1 teaspoon

Red Chilly powder :1 teaspoon

Turmeric powder :1/2 teaspoon

Black Pepper Powder :1/2 teaspoon

Garam masala :1/2 teaspoon

Salt to taste


For the gravy :

Onion :2 medium (finely,sliced)

Tomato :1 medium (chopped)

Garlic paste :1/2 teaspoon

Ginger paste :1/2 teaspoon

Coriander powder :1 teaspoon

Red Chilly powder :1 teaspoon

Turmeric powder :1/2 teaspoon

Garam masala :1/2 teaspoon

Thin coconut milk :1 cup

Thick coconut milk :1/2 cup

Green chillies :2 slit or according to ur spice level

Curry leaves :2sprigs

Kudampuli :1pieces

Mustard seeds :1/2 teaspoon

Fenugreek seeds :1/4 teaspoon

Coconut oil :1 tablespoon

Preparation

  • 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

Photos

Chemmeen Thenga Pal Curry/Prawns Coconut Milk Curry - Kerela - Thirssur Style, photo 1Chemmeen Thenga Pal Curry/Prawns Coconut Milk Curry - Kerela - Thirssur Style, photo 2




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