Chemmeen Thullichathu

Ingredients (Serves 2)

1. Shrimp – 10, large

    Green chilies – 1, slit

    Curry leaves – A few, torn

    Salt – 1 pinch

2. Coconut oil – 1 tbsp

3. Onion – 1/4 cup, thinly sliced

    Ginger – 1 tsp, thinly sliced

    Curry leaves – A few

    Whole pepper corns – A few

4. Tomato, firm – 1/2 small, thinly sliced

5. Medium-thick coconut milk – 3/4 cup

6. Thick coconut milk – 2 – 3 tbsp

     Pepper powder – A tiny pinch

7. Salt – To taste

Method

1. Marinate shrimp with the remaining ingredients numbered 1. Set aside for 10 minutes.

2. Heat coconut oil in a pan. Add onion, ginger, curry leaves and whole pepper corns. Saute for a few minutes. Add sliced tomato, a pinch of salt and cook for a minute. Next add shrimp, medium thick coconut milk and mix well. Cook covered for a few minutes at medium-low heat, stirring in between until the shrimp gets done. Add thick coconut milk, a pinch of pepper powder and mix well. Cook for a minute. Switch off. Serve hot with appam / idiyappam / bread.

Recipe courtesy – Creative chef