Malabar Chemmen Curry (Malabar Prawns Curry)
Author: Vimmy
Serves: 3-4
- Prawns – 350g (cleaned)
- Mustard seeds – ½ tsp
- Fennel seeds – ½ tsp
- Onion – 1 big
- Ginger garlic paste – 3 tsp
- Tomato – 2 small
- Kashmiri Chilli Powder – 1 tsp
- Red chilli powder – ½ tsp
- Turmeric powder – ½ tsp
- Garam masala – ½ tsp
- Pepper powder – ½ tsp
- Thin coconut milk – 1 cup
- Thick coconut milk – ¾ tsp
- Curry leaves – few
- Oil – 6 tbsp
- Salt
- Heat oil in a pan and splutter mustard seeds.
- Add fennel seeds, minced onion and curry leaves.
- Cook with the pan covered and stir in between till onion turns golden brown in color
- Add chopped tomato and saute till it becomes soft.
- Add ginger garlic paste and saute for a min or two.
- Add kashmiri chilli, red chilli, turmeric, pepper powder, garam masala and saute for 2-3 min or till oil starts appearing on the sides of the pan.
- Add cleaned prawns and mix well.
- Add thin coconut milk and cook with the pan covered in low-medium heat till prawns is cooked.
- Add thick coconut milk and cook with pan covered for another 5-6 min. Switch of the stove.
- Pour 2 tsp of oil over the curry prepared. Keep the pan closed for some time and serve hot.
- Tips:
- If you like tangy taste more, you can add ½ tsp of tamarind paste before adding the coconut milk.
Recipe by Vimmy's Recipe World at http://vimmysrecipeworld.com/malabar-chemmen-curry-malabar-prawns-curry/
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