Chemmeen Kanthari Stew / Prawn Stew

Ingredients (Serves 3)

Adapted from here

  1. Chemmeen / prawns – 15 – 20, cleaned
  2. Coconut oil – 1 tbsp
  3. Onion – 1/2 cup, finely chopped
    Ginger – 1 tsp, finely chopped
    Curry leaves – 1 sprig
  4. Kanthari mulaki / bird’s eye chilies – 10, slightly crushed in mortar and pestle
  5. Cashew paste – 1 – 1.5 tbsp
  6. Thick coconut milk – 1/4 – 1/3 cup
  7. Vinegar – 1/2 tsp
    Curry leaves – A few
    Crushed black pepper – 1/4 – 1/2 tsp
  8. Salt – As requiredMethod

1. Heat coconut oil in a pan over medium heat. Add onion, pinch of salt, ginger and curry leaves. Cook till onion turns translucent. Add crushed kanthari mulaku and cook for one minute. Add prawns, salt and cook for 3 – 4 minutes. Add cashew paste and cook for a minute. Next add coconut milk and cook for 1 – 2 minutes over low heat. Add vinegar, curry leaves and crushed black pepper. Check for salt. Mix well. Let rest for a few minutes. Serve with appam, idiyappam, rava appam etc.
   

 

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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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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