Chemmeen Choru Recipe
Ingredients (Serves 2 – 3)
1. Jeerakashala rice / kaima rice / basmati rice – 1 cup, soaked in enough water for 20 minutes and drained
2. Prawns (medium or large) – 15 – 17, cleaned
3. Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp
Lemon juice – 1/2 tsp
Salt – To taste
4. Coconut oil – 1.5 tbsp
5. Ghee – 1 tbsp
6. Whole spices – cardamom – 2, cloves – 4, bay leaf – 1, cinnamon stick – 1/2 inch
7. Onion – 1/2 cup, chopped
Ginger – 1 tsp, finely chopped or crushed
Garlic – 2 large cloves, finely chopped or crushed
Green chilly – 2, chopped
Curry leaves – A few
8. Tomato – 1 medium-small, chopped
9. Turmeric powder – 1/8 tsp
10. Hot water – 2 cups
Garam masala powder – 1/2 tsp
Cilantro / coriander leaves – 3 tbsp, chopped
Grated coconut – 1/3 cup
11. Salt – To taste
Method
1. Marinate the prawns with ingredients numbered 3. Set aside for 15 minutes.
2. Heat coconut oil in a pan at medium-high heat. Fry prawns on both sides (about 2 minutes / side). Remove to a paper towel.
3. To the remaining oil, add1 tbsp ghee and warm at medium heat. Add whole spices and stir until fragrant. Next add chopped onion, ginger, garlic, green chilly and a pinch of salt. Saute until onion turns translucent. Add turmeric powder, chopped tomatoes and salt. Cook covered until tomato turns really soft. Open and cook for a minute.
4. To it, add drained jeerakashala rice. Add a tsp of ghee and fry for about 3 minutes. Add 2 cups of hot water, 1/2 tsp garam masala powder, 3 tbsp chopped coriander leaves and 1/3 cup grated coconut . Bring to a boil and taste-check for salt. Cover and cook for 4 minutes at medium-high heat. Bring down the heat. Open the lid and add fried shrimp. Mix gently. Again cover and cook for 5 – 6 minutes at low heat. Switch off. Keep covered for 10 more minutes. Open the lid. Yummy chemmeen choru is ready to enjoy.. Sprinkle 3 – 4 tbsp chopped coriander leaves and mix gently. Serve hot chemmeen choru with raita, pappad and pickle. Enjoy!
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