Prawn / Chemmeen Pappas

Ingredients (Serves 4)

1. Prawns – 1/2 kg

2.Turmeric powder – 1/4 tsp

   Pepper powder – 1/4 tsp

   Chilly powder- 1/2 tsp

   Coriander powder – 2 tsp

   Pearl onions – 4

3. Vegetable oil – 2 – 3 tbsp

4. Mustard seeds – 1/2 tsp

5.  Fenugreek seeds – 1/8 tsp

    Ginger – 2 tsp, julienned

    Garlic cloves – 12 small

    Green chillies – 3, slit

    Onion – 1 cup, thinly sliced

    Curry leaves – A few

6.  Cocums – 4 ( Washed and soaked in warm water for a few minutes)

7.  Thin coconut milk – 1.5 – 2 cups

8.  Thick coconut milk – 1/2 cup

9.  Salt – To taste

Method

1. Wash the prawns well. Shell and devein.

2. Grind the ingredients numbered 2 and keep aside.

3. Heat oil in a pan. Splutter mustard seeds . Add ingredients numbered 5 and fry until the onions turn golden in color. Add the masala paste mentioned in step 2  and fry over low heat till an aroma rises. Add thin coconut milk, cocums and bring to a simmering point. Add in the prawns and salt. Cook over low heat till the prawns are done and gravy thickens.

4. Add thick coconut milk and a few curry leaves. Cook for a few minutes and remove from heat. Serve hot with rice/ kappa puzhukku.

 

 

 

Recipe Courtesy – Flavors of the Spice Coast by Mrs. K. M. Mathew