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.