Chemmeen thenga masala

Ingredients (Serves 5)

1. Prawns – 1/2 kg, cleaned (I used large prawns and halved them)

2. Coconut oil – 2 – 3 tbsp

3. Mustard seeds – 1/4 tsp

    Fenugreek seeds – 1 pinch

    Dried red chilies – 3, broken

    Coconut slices / thenga kothu – 3 tbsp

    Curry leaves – 1 sprig

4. Onion – 1 cup, thinly sliced

    Ginger – 1 – 1.5 tsp, finely chopped

    Garlic – 1 – 1.5 tsp, finely chopped

    Green chilies – 2, slit

5. Tomato – 2 small, sliced

6. Turmeric powder – 1/4 tsp

    Chilly powder – 1.5 tsp ( I used Kashmiri chilly powder)

    Pepper powder – 1/2 tsp

7. Thick coconut milk – 1/2 – 3/4 cup

8. Lemon juice – 1 tsp

9. Salt – To taste

Method

1. Heat 2 tbsp coconut oil in a pan at medium heat. Splutter mustard seeds and fry dry red chilies. Next add fenugreek seeds and fry until until golden. Add coconut slices, curry leaves and stir for a minute.

2. Add onion, ginger, garlic and green chilies. Saute until onion starts to change color. Add sliced tomato and cook for a few minutes. Next add turmeric powder, chilly powder and pepper powder. Saute until their raw smell is gone. Add prawns, salt, coconut milk and lemon juice. Mix well. Cook until prawns are done and are coated with the masala, about 6 – 7 minutes. Add 1 tsp of coconut oil and mix well. Serve hot. This goes really well with rice.

Recipe Courtesy – Vanitha