Chemmeen Pollichathu

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Ingredients (Serves 3)

1. Prawns / chemmeen – 15 – 20 medium-sized, cleaned

2. Coconut oil – 1.5 – 2 tbsp + 2 tsp

3. Onion – 1 – 1.5 cup, finely chopped

Ginger and garlic, finely chopped – 1.5 tsp each

Curry leaves – 1 sprig

4. Turmeric powder – 1/2 tsp

Kashmiri chilly powder –  1.5 tsp

Coriander powder – 1 tsp

5. Tomato – 1 small, chopped

6. kudampuli / gamboge – 1 small, soaked in hot water for 10 minutes (we need only 1 – 2 tsp of this kudampuli juice)
7. Pepper powder – 1 pinch

Green chilly – 1 – 2, diagonally sliced

Curry leaves – A few

8. Salt – To taste

Method

1. Heat coconut oil in a pan over medium-high heat. Add onion, a pinch of salt and cook until transparent. Add ginger, garlic, curry leaves and continue to cook until onion turns light golden. Add turmeric powder, chilly powder, coriander powder and cook until their raw smell leaves. Add chopped tomato. Mix well and cook until it gets completely mashed and oil separates. Add a little hot water, if required. Add 1 – 2 tsp kudampuli juice and mix well. Finally add shrimp and cook for 3 – 5 minutes until 3/4th done. Add a pinch of pepper powder, green chilly and a few curry leaves. Switch off.

2. Clean a large banana/plantain leaf (if the banana leaf is small, you may need 2) and wipe well. Place over flame to make it soft and pliable (vazhayila vaattuka). Place the cooked shrimp masala in the middle of the banana leaf. Wrap it carefully and tie using a twine or banana string tightly. You can also tie it in the form of a kizhi. Heat 2 tsp coconut oil in a small pan. Cook the shrimp parcel for 1 – 2 minutes on each side over medium heat. Serve warm with rice and other side-dishes.

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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