Chemmeen Ularthiyathu

Chemmeen Ularthiyathu

Ingredients

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

2. Turmeric powder – 1/4 tsp

Kashmiri chili powder – 1 tsp

Coconut slices (thenga kothu) – 1/2 cup

Ginger – 1.5 tsp

Curry leaves – 1 sprig

Gamboge/kudam puli – 1 – 2 small (Soaked in water and torn into small pieces)

Water – 1 – 2 tbsp

Salt – To taste

3. Shallots – 1/2 – 3/4 cup, sliced

Garlic – 4 small, sliced

Green chilies – 2, slit

Curry leaves – 1 sprig

4. Turmeric powder – 1 pinch

Chili powder – 1/2 tsp

Coriander powder – 1.5 tsp

Pepper powder – 1/4 – 1/2 tsp

5. Salt – To taste

6. Coconut oil – 2.5 tbsp

Method

1. Cook the prawns along with ingredients numbered 2 in a meen chatti /any pan. Cook covered for about 6 – 8 minutes over medium heat, stirring in between, until water is almost evaporated.

2. Heat coconut oil in a pan over medium-high heat. Add shallots, garlic, green chilies, a pinch of salt and curry leaves. Saute until shallots turns slightly golden. Bring down the heat to low. Add turmeric powder, chili powder, coriander powder and pepper powder. Cook for a few minutes until their raw smell is gone. Add the cooked prawns. Cook for 3 – 4 minutes over medium-low heat until slightly roasted. Add more coconut oil if required. Switch off and serve warm with plain rice and moru curry.

Prawn Ularthiyathu - Kerala Style

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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