Chemmeen Curry / Kerala Style Prawn Curry

Prawn Curry

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Easy Prawn Biriyani – Pressure Cooker Version

Easy Prawn Biriyani

Wishing you all a very Happy Easter!

Ingredients (Serves 2 – 3 )

1. Prawns – 20 – 22

2. Turmeric powder – 1/4 tsp

    Chilly powder – 1/4 – 1/2 tsp

    Pepper powder – 1/8 tsp

    Salt – To taste

    Lemon juice – 1/2 tsp

Marinate prawns with the above ingredients numbered 2 for at least 15 minutes. Shallow fry in 2 tsp oil for 2 minutes on each side or until prawns are half-done.

Other ingredients

3. Basmati rice – 1.5 cups

4. Oil – 1 tbsp

5. Whole spices – Cardamom – 2, whole pepper corns – 4, cinnamon stick – 1/2 inch, cloves – 5

6. Cashews – 2 tbsp

7. Onion – 1/2 medium, thinly sliced and halved

    Ginger-garlic paste – 1.5 tsp

    Green chilly – 1, slit

8. Turmeric powder – 2 pinches

    Chilly powder – 1/4 tsp

    Coriander powder – 1/2 tsp

    Garam masala powder – 1/4 – 1/2 tsp

9. Mint leaves – 20 – 25 or 1/2 cup, chopped (Set aside 2 tbsp to garnish)

    Cilantro – 2 – 3 tbsp, chopped

10. Hot water – 2 cups

11. Medium-thick coconut milk – 1/2 cup

12. Salt  To taste

Prawn pulav

Method

1. Soak basmati rice for 20 minutes in enough water. Drain and set aside.

2. Heat 1 tbsp oil in a pressure cooker (I used a 5 liter pressure cooker). Add whole spices and stir until fragrant. Add cashews and stir until golden. Next add sliced onion, ginger-garlic paste and slit green chilly. Saute until onion turns transparent and raw smell of ginger-garlic paste leaves. Add spice powders numbered 8. Saute until their raw smell leaves. Add chopped mint leaves and cilantro. Saute for a minute.

3. Add drained basmati rice. Mix well and stir everything for a minute. Add hot water and coconut milk. Mix well. Adjust salt. Add in the half-cooked prawns. Mix gently. Close the pressure-cooker with its lid. Cook at medium heat until steam starts coming out. Place the weight on top and bring down the heat to medium-low. Cook for 3 – 4 minutes. Switch off. Open the pressure-cooker when pressure releases or after 10 – 15 minutes. Biriyani will be perfectly done. Fluff rice with a fork, mix everything carefully and transfer to a serving bowl. Garnish with chopped mint and cilantro. This can be eaten on its own or you can enjoy it with raita, pickle and pappad. Its very easy, yummy and can be done in less than 45 minutes!

Tip

Coconut milk imparts a nice flavor to this biriyani. Instead of 2 cups water and 1/2 cup medium coconut milk, you can add 2.5 cup thin coconut milk.

Easy Prawn Biriyani

Chemmeen (Prawn ) Vattichathu

Chemmeen Vattichathu

Ingredients

To marinate

1. Prawn – 18 – 20 (Around 250 gm)

2. Turmeric powder – 1/4 tsp

    Chilly powder – 1/2 tsp

    Pepper powder – 1/2 tsp

    Ginger – garlic paste – 1 tsp

     Salt – To taste

Other ingredients

3. Pearl onions  1/4 cup, thinly sliced

Curry leaves – 1 sprig

4. Medium-thick coconut milk – 1/2 cup

5. Salt – To taste

6. Coconut oil – 2 tsp

    Mustard seeds – 1/4 tsp

     Dry red chilly – 1

7. Crushed pepper – 1 pinch

Method

1. Marinate the prawns with ingredients numbered 2. Set aside for 15 minutes.

2. Heat oil in a heavy-bottomed pan/cheena chatti. Splutter mustard seeds and fry dry red chilies. Add pearl onions, few curry leaves and saute until pearl onions start turning brown, about 3 – 5 minutes. Next add the marinated prawns. Mix well and stir everything for a minute. Add 1/2 cup coconut milk. Cook at medium heat until oil separates and the prawns are covered with the masala, about 8 minutes. Taste-check for salt. Add a pinch of crushed pepper, few curry leaves and mix well. Switch off. Serve chemmeen vattichathu with warm rice, porotta, puzhukku, chapathis etc.

Easy Kerala style prawn fried rice

 

 

Nadan chemmeen fried rice

 

Ingredients (Serves 2 – 3 )

To marinate

1. Prawns – 20, washed and cleaned

2. Ginger garlic paste – 2 tsp

   Turmeric powder – 1/4 tsp

   Chilly powder – 1 tsp

   Pepper powder – 1/2 tsp

   Salt – To taste

Other ingredients

3. Cooked basmati / any long grain rice – 3.5 – 4 cups, cooked

4. Ginger-garlic paste – 1.5 tsp

5. Onion – 1/2 medium, thinly sliced

6. Turmeric powder – 1 pinch

    Chilly powder – 1/2 tsp

7. Tomato – 1 small, seeds removed and finely chopped

8. Cilantro – 1/4 cup, finely chopped

9. Oil / ghee / butter – 1.5 tbsp

10. Salt – To taste

Method

1. Marinate the prawns with the ingredients under “To marinate”. Set aside for 20 mts.

2. Heat 1.5 tbsp oil / butter in a wide non-stick pan at medium heat. Fry the marinated prawns until done or about 3 – 4 minutes on each side. Drain on to a paper towel (you can halve them, if you want). In the remaining oil, add ginger-garlic paste and saute for a minute. Next add thinly sliced onion and saute until onion turns brown. Add turmeric powder and chilly powder. Saute for 30 seconds and then add the chopped tomato. Saute until tomato gets mashed up and oil separates. Add the fried prawns. Mix everything well. Add cooked rice, 3 – 4 tbsp chopped cilantro and enough salt (you can also sprinkle 1 – 2 pinches of garam masala powder if you want). Stir-fry everything for a few minutes. Switch off. Garnish with chopped cilantro and fried raisins and cashews (optional).

Kerala Style Prawn Fry / Nadan Chemmeen Varuthathu

 

 

Konju Fry

 

Ingredients

1. Prawns – 20 – 25, cleaned and washed

2. Turmeric powder – 1/2 tsp

   Chilly powder – 1 tsp

   Ginger – 1/2 inch, roughly chopped

   Garlic – 5 – 6 cloves, roughly chopped

   Pearl onions – 3

   Pepper powder – 1 tsp

3. Curry leaves – 2 sprigs

4. Salt – To taste

5. Oil – To shallow fry

Method

Grind the ingredients numbered 2 in a mixer. Combine with curry leaves and enough salt. Marinate the prawns with this mixture for at least 30 mts. Shallow fry in a pan until both sides are browned and done, about 8 – 10 minutes at medium heat. Serve immediately.

Unakka Chemmeen Theeyal / Dried Prawn theeyal

 

 

Dried prawns in a roasted coconut sauce

 

 

Ingredients (Serves 6 – 7)

1. Unakka chemmeen / dried prawns – 1.5 cup (Around 50 gm)

2. Onion – 1 medium, sliced and cut into halves

   Drumstick –1, cut into 2.5 inch pieces and slit

   Snake gourd / padavalanga – 1 medium, sliced into 1.5 inch pieces

   Green chilies – 4 , slit

   Curry leaves – 1 sprig

   Tomato – 1 medium

   Turmeric powder – 1/2 tsp

   Chilly powder – 1/2 tsp

   Water – As required

   Salt – To taste

3. Tamarind – Goose-berry sized (Soak it in little water and extract its juice)

4. Grated coconut – 2 cups

   Chilly powder – 1.5 tsp

   Coriander powder – 1 tsp

   Fenugreek powder – 1/2 tsp

5. Coconut oil – 2 tsp

   Mustards – 1/2 tsp

   Dry red chilies – 2, broken

   Pearl onions – 4, sliced into rounds

Method

1. Roast the unakka chemmeen for a few minutes. Set aside to cool. Remove their head and tails.

2.  Heat 1 tsp oil in a pan. Add grated coconut and roast until it turns brown. Add chilly powder, coriander powder and fenugreek powder. Mix well. Set aside to cool. Grind to a fine paste in a mixer.

3. Cook the dried prawns along with all other ingredients numbered 2 for about 20  minutes. (Water should be added in the same level as that of dried prawn and veggies). Open the lid and add the tamarind extract. Mix well. Bring to a boil and add the ground roasted coconut paste. Bring to a boil and cook on medium-low heat for about 8 minutes. Switch off.

4. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies. Add curry leaves and pearl onions. Fry until pearl onions turn brown. Pour over the prepared theeyal. Keep it covered for 15 minutes. Serve with rice any thoran/mezhukkupuratti.

 

 

Dried Prawn theeyal

Chemmeen Ularthiyathu

Chemmeen Ularthiyathu

 

Ingredients

1. Prawn / chemmeen – Around 1/2 – 3/4 kg (I used 35 prawns)

2. Turmeric powder – 1/4 tsp

   Chilly powder – 1 tsp

   Coconut slices (thenga kothu) – 1/2 cup

   Curry leaves – 1 sprig

   Gamboge/kudam puli – 2 (Soaked in water and torn into small pieces)

   Water – 1/4 cup

   Salt – To taste

3. Pearl onions – 3/4 cup, sliced (You can use 1/2 medium onion instead. Slice them thinly and cut into 3-4 parts)

   Ginger – 2 tsp

   Green chilies – 2, slit

   Curry leaves – 1 sprig

4. Turmeric powder – 1 pinch

   Chilly powder – 1/2 tsp

   Coriander powder – 1.5 tsp

   Pepper powder – 1/4 tsp

5. Salt – To taste

6. Coconut oil – 1 – 1.5 tbsp

Method

1. Cook the prawns along with ingredients numbered 2 in a meen chatti /any pan. Cook covered for about 10 minutes at medium heat until prawns are done and water is almost evaporated.

2. Heat oil in a pan. Add sliced onion, ginger, green chilies and curry leaves. Saute until onion turns slightly golden. Add turmeric powder, chilly powder, coriander powder and pepper powder. Saute until their raw smell is gone. Add the cooked prawns. Stir-fry for 5 – 8 minutes at medium-high heat. Add more coconut oil if required. Switch off and serve warm with rice.

 

 

Prawn Ularthiyathu - Kerala Style

Unakka Chemmeen – Padavalanga Curry / Dried Prawn and Snake Gourd Curry

 

 

Unakka Chemmeen - Padavalanga Curry

 

 

Ingredients (Serves 6)

1. Unakka chemmeen – 40 gm (Around 1 – 1.5 cup)

   Padavalanga / snake gourd – 1 cup, sliced

   Muringakka – 1 large, cut into 2 inch pieces and slit

   Jackfruit seeds – 1/4 cup, sliced (Optional)

   Green chilies – 2, slit

   Pearl onions / onion – 1/4 cup, sliced

   Curry leaves – 1 sprig

   Turmeric powder – 1/2 tsp

   Chilly powder – 1 tsp

   Coriander powder – 1 tsp

   Salt – To taste

   Water – 1 – 1.5 cups

2. Raw mango – 2 – 3 tbsp, sliced

3. Grated coconut – 1.5 cup

    Pearl onions – 3

4. Coconut oil – 1 tbsp

Method

1. Dry roast the dried prawns in a pan until they turn golden brown. Remove head and tail of the dried prawns. Set aside to cool.

2. Grind the grated coconut and pearl onions to a coarse mixture.

2. Cook the ingredients numbered 1 in a pan at medium heat. Add the raw mango pieces when its half-done or after 10 – 15 minutes. Add the ground coconut mixture. Cook until its raw taste is gone. Switch off. Add a tbsp of coconut oil and a few curry leaves. Set aside for 10 minutes. Serve with rice and any thoran / mezhukkupuratti.

Unakka Chemmeen - Padavalanga Curry

Chemmeen Pachakku Arachathu

Chemmeen Pachakku Arachathu

Ingredients

1. Prawns / chemmeen – 400 gm (I used around 20 – 25 jumbo prawns)

2. Ginger – 1 inch, chopped

    Pearl onions – 4 – 5, sliced

    Green chilies – 4, slit

    Curry leaves – 1 sprig

3. Drumstick – 1, cut into 2 inch pieces and slit

4. Kudam puli / gamboge – 4 pieces,  soaked in enough water and torn into small pieces

5. Grated coconut – 1.5 cup

6. Turmeric powder – 1/2 tsp

    Chilly powder – 1.5 tsp

    Coriander powder – 3/4 tsp

    Fenugreek powder – 1/4 tsp

    Pearl onions – 4 – 5

7. Salt – To taste

8. Coconut oil – 1 tbsp

Method

1. Grind the grated coconut along with the ingredients numbered 6 to a fine paste.

2. In a clay pot, add the washed and cleaned prawns, ground coconut paste, drumstick pieces, chopped ginger, green chilies, sliced pearl onions , kudam puli pieces, salt and enough water (around 1 cup)and cook at medium heat until done. It will take about 15 – 17 minutes. Add a few curry leaves. Switch off. Pour a tbsp of coconut oil over the curry. Set aside for 10 mts. Serve with rice.

Chemmeen Pacha Veyppu