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

Ingredients

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

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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

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