Chemmeen Curry / Kerala Style Prawn Curry

Ingredients (Serves 4 – 5)

1. Prawns –  400 – 500 gm /Around 30 – 35

Turmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp

Salt –  To taste

2. Shallots / onion – 1/4 cup, chopped

Ginger and garlic – 1.5 tsp each, finely chopped

Curry leaves – 1 sprig

3. Tomato – 1 medium, chopped

4. Turmeric powder – 1/4 tsp

Chilly powder –  2 – 3 tsp (Use Kashmiri chilly powder if you want it less spicy)

Coriander powder – 1 tbsp

Pepper powder – 1/4 tsp

5. Kudam puli / gamboge – 2 – 3 small or to taste(Soak them in enough water and tear into small pieces)

6. Mustard seeds – 1/2 tsp

7. Dry red chilly – 1, broken

Fenugreek seeds – 1 pinch

8. Coconut oil – 2 – 2.5 tbsp + 1 tsp

9. Salt – To taste

Method

1. Clean the prawns and rinse well. Marinate the prawns with other ingredients numbered 1 for at least 15 – 20 minutes (this step is optional)

2.  Heat 2 tbsp oil in a meen chatti / claypot or a heavy-bottomed pan over medium heat. Splutter the mustard seeds and fry dry red chilies and fenugreek seeds until reddish brown. Next add shallots, little salt, ginger, garlic and curry leaves. Saute for a few minutes or until onion turns light golden. Bring down the heat. Add the spice powders numbered 4 and cook until their raw smell is gone, about 1 – 2 minutes or so. Add chopped tomatoes, salt and cook covered until tomato turns mushy and oil separates, about 5 – 7 minutes. Next add 3/4 cup hot water, kudam puli pieces and enough salt. Bring to a boil over medium heat and cook for a few minutes until gravy is slightly thick and oil separates. Add the prawns. Cook for 6 – 10 minutes or until prawns are done and gravy is thick. Switch off the flame. Add 1 tsp coconut oil and a few curry leaves. Set aside for at least 15 minutes before using. Serve with idli/dosa or rice and a thoran/mezhukkupuratti.