This Prawns Malabar curry (Chemmeen Malabar curry) is one of my husband's favourite side dish. This tastes wonderful with steamed rice and rotis.
Ingredients:
Prawns - 500 gms
Grated Coconut-1 cup
Fennel seeds -1 tsp
Ginger garlic -1tsp
Green chillies -4
Curry leaves
Chopped tomatoes -1 cup
Chopped onion-1 cup
Lemon juice-1tsp
Coconut oil/olive oil -3 tsp
Red chillies-3
Mustard seeds-1 tsp
Fenugreek seeds- 1 tsp
Turmeric powder-1 tsp
Red chilly powder-1 tsp
Coriander powder-1 tsp
Fresh cream -1 tsp(optional)
Method:
1.Make a fine paste of coconut, fennel seeds and green chillies.
2.If uncleaned prawns are used then follow the cleaning method given below or if peeled prawns are used then just wash it with warm water before cooking.
3.Heat oil in a pan and add mustard and fenugreek seeds saute till the mustard splutter.
4.Add the dry red chillies, curry leaves, chopped onions and chopped tomatoes, cook till the onions and tomatoes changes colour.
5.Add ginger garlic paste and the above grounded paste and cook till the raw smell disappears .
6.Add the turmeric powder, chilly powder and coriander powder and salt and mix well.
7.Add the prawns and cook for 2 min then add coconut milk ,fresh cream(optional) and allow it to boil for 15 min, then add lemon juice and leave for a minute.
8.Garnish it with coriander leaves and serve hot with steamed rice or rotis.
How to peel or de-vein the prawns/shrimps:
a.Wash the prawns in cold water before peeling the prawns .
b.Then soak the prawns in hot water for about a minute and the remove the head of the prawns by pulling it .
c.Then remove the outer scaly layer of the prawns by pulling it from the tail side.
d.De-vein the prawns by making a small cut along the back edge( sides ) of the prawn and you will see the veins as black colour. This is a thread like thing that can be removed by pulling from one end carefully. These veins are removed since this may be allergic to some .
e.Once the cleaning is done wash the prawns with hot water.
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