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. Onion – 1/4 cup, thinly sliced and halved(Use shallots instead for an extra taste)

Ginger and garlic – 2 – 3 tsp each, finely chopped

Curry leaves – 1 sprig

3. Tomato – 1 medium, finely chopped (optional)

4. Turmeric powder – 1/2 tsp

Chilly powder –  2 – 3 tsp (Use Kashmiri chilly powder to make it less spicy)

Coriander powder – 1 tbsp

Pepper powder – 1/4 tsp (optional)

5. Kudam puli / gamboge – 1 – 2 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

8. Coconut oil – 1.5 tbsp + 1 tsp

9. Salt – To taste

Method

1. Wash and clean the prawns. Marinate the prawns with other ingredients numbered 1 for at least 15 – 20 minutes.

2.  Heat 1.5 tbsp oil in a meen chatti / claypot or a heavy-bottomed pan at medium heat. Splutter the mustards and fry dry red chilies and fenugreek seeds until reddish brown. Next add onion, little salt, ginger-garlic and curry leaves. Saute for a few minutes or until onion turns golden. Bring down the heat. Add the spice powders numbered 4 and saute until their raw smell is gone, about 1 – 2 minutes or so. Add finely chopped tomatoes, salt and saute until tomato turns mushy and oil separates, about 8 minutes. Next add 3/4 cup hot water, kudam puli pieces and enough salt. Bring to a boil at medium heat and cook for a few minutes until gravy is slightly thick. Add the prawns. Cook for 6 – 10 minutes or until prawns are done and gravy is thick. Add 1 tsp coconut oil and a few curry leaves. Set aside for 15 minutes. Serve with idli/dosa or rice and a thoran/mezhukkupuratti.