Thenga aracha chemmeen curry

Ingredients

• Prawns: 1 cup
• Grated coconut: 1 1/2 cup
• Small onion: 1/2 cup
• Green chilly: 2 - 3 pcs
• Tomato: 1 small
• Crushed Garlic : 1 tbsp
• Crushed Ginger : 1 tbsp
• Turmeric Powder: 1/2 tsp
• Chilly Powder: 1 tbsp
• Mustard Seeds: 1 tsp
• Cocum/Kudampuli: 1 pcs
• Curry Leaves: 1 spring
• Red chilli flakes: 2 - 3 pcs
• Fenugreek seeds/uluva: 1/2 tsp
• Oil
• Salt: to taste
• Water: 1 cup

Preparation

• Clean prawns. Soak kudampuli in 1/2 cup water. Mix prawns, small onion, tomato, green chilly, garlic, ginger, chilly powder, turmeric powder, salt and cocum in a manchatti/pan.
• Pour 1/2 cup water to this. Cover and cook for 05-06 on medium flame. Grind coconut to a smooth paste. Pour this grinded paste to the prawns. Allow it to boil in low flame for 5 minutes.
• Remove from fire. Heat oil in another pan, splutter mustard seeds and fengreek seeds, add curry leaves, red chilli flakes, small onion. Pour this seasoning over the curry. Serve hot.

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