Chemmeen Moli / Prawn Moli
Ingredients (Serves 3)
1. Prawns / chemmeen – 18 – 20, cleaned
Turmeric powder – 1/4 tsp
Salt – As required
2. Coconut oil – 1.5 tbsp
3. Mustard seeds – 1/2 tsp
4. Onion – 3/4 cup, thinly sliced and halved
Green chilies – 3 slit
Ginger – 1 tsp, thinly sliced or finely chopped
Garlic – 2 small cloves, chopped
Curry leaves – 1 sprig
5. Medium thick coconut milk – 1 cup or as required
Vinegar – 3/4 tsp (optional)
6. Thick coconut milk – 1/4 cup
7. Tomato – 1 small, cut into thin rounds
8. Fresh ground pepper – 1/4 tsp
9. Salt – To taste
10. Coconut oil – 1 – 2 tsp
Method
Combine cleaned prawns with turmeric powder and salt. Set aside for 10 minutes.
Heat coconut oil in a pan and splutter the mustard seeds. Add onion, green chilies, ginger, garlic and curry leaves. Saute for a few minutes until onion turns translucent. Add marinated prawns and mix well. Add medium thick coconut milk, vinegar if using, salt to taste and cook for 5 – 7 minutes at low heat. Add thick coconut milk and tomato slices. Taste-check for salt. Cook for a minute or two at low heat. Add fresh ground pepper and 1 – 2 tsp coconut oil. Switch off. It tastes best after sometime. Serve with bread, appam or idiyappam.
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