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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