Tuesday, 20 September 2011

Prawns in coconut gravy/Chemeen theeyal


Prawns in coconut gravy/ chemmeen theeyal .


Method :
1.       Prawns : 250 gm
2.       Shallots : 10 (this taste best)
OR Onion medium = 1
3.       Turmeric powder- ¼ tsp.
4.       Fenugreek powder – ½ tsp.
5.       Kashmiri chilli powder –  ½ tsp.
6.       Tamarind – a small lemon ball sized.
7.       Mustard seeds .
8.       Curry leaves.
9.       Dried Red chilli – 1 small.
10.   Oil- 2 tsp

Marinate the Prawn with turmeric, fenugreek powder, chilli powder,salt and keep this aside for 15 mins


For the roast:
11.   Grated coconut – ¼ cup
12.   Coriander powder – 1 tsp.
13.   Kashmiri chilli powder – 1 tsp.
14.   Pepper powder – 1 tsp.
15.   Cumin powder – ¼ tsp.
16.   Garam masala – a pinch.




Method :

1.       Soak the Tamarind ball in little more than ¼ cup of hot water for 10- 15 mins and extract the pulp from it.
2.       Dry roast the grated coconut in a non-stick pan and stir well for 3 – 5 mins or till it turn to drak brown from golden brown stir well in medium flame . When the colour is changing to dark brown, reduce the flame to low and add all other ingredients and mix well for 2 or 3 mins then remove from heat and continue stirring for or two mins. ( This mixture should be dark brown).
3.       Once it is cool, grind to a very smooth paste consistency (use only few drops of water) this may take some time.
4.       Heat oil in a pan then add mustard seeds followed by red chilli and curry leaves.
5.       Add shallots or onion, add a pinch of salt, cover it with a lid and cook in low flame for 6 mins.
6.       Add the masala paste roast this for further 2 mins in medium flame.
7.       Add marinated shrip roast for another 1 or 2 mins then add little water cover and cook for 5 mins in low flame.
8.       Add the tamarind pulp, bring this to boil and remove from heat.

Tips:
·         Don’t overcook prawns then it will be chewy.
·         Few drops of fresh coconut oil on top of the curry will give you the traditional taste.
·         You can sprinkle gram masala at the end if you are looking for a raw taste, in that case don’t add that to the grinding mixture.

Dears, how are you all? Enjoying life? How is your moving? Hope you all are fine. To be honest I had no intention on updating the recipe section this week and I promised someone I won’t do it. Late last week I had a chat with someone and of course we started sharing our passion for Prawns curries. I was bit surprised, because of the particular caste she belongs to I never expected her to be a Prawns fan. Yes expectations are meant to be broken right? Then she shared that secret. Her hostel mate was a Christian girl from my place, so no wonder why her taste buds turned as non-veg ambassador. She asked me is it possible for me to share the recipe of this particular dish…and she tried to explain how it taste and she was not sure about the ingredients. I asked her couple of open and closed questions. At the end of it I took a wild guess and prepared the dish and sent her the recipe. Today she pinged me and said she prepared the dish last night in her friend’s house. It is exactly the same one. So dear, Ms G I am glad you liked it.



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