PRAWN IN ROASTED COCONUT GRAVY / KERALA SPECIAL VARUTHARACHA CHEMMEEN CURRY

Wednesday, December 2, 2015

PRAWN IN ROASTED COCONUT GRAVY / KERALA SPECIAL VARUTHARACHA CHEMMEEN CURRY


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INGREDIENTS


Prawns                           - 400 gms, medium sized, cleaned                                                                                    and veined 
Onion                              - 2 nos, finely chopped
Tomato                            - 1, small, finely chopped
Green chili                      - 2 nos
Garlic chopped               - 3 tbsp
Turmeric powder            - 1 tbsp + 1 tsp for marination
Coriander powder          - 2 tbsp + 1 tsp (in roasted gravy)
Coconut grated               - 1 cup
Fennel seed                     - 1 tsp
Shallots                           - 4 nos + 2 nos chopped for seasoning
Curry leaves                    - as required / few
Milk                                 - 4 tbsp (optional, but improves the taste)
Kashmiri chili powder   - 2 tsp
Coriander leaves
Salt
Coconut oil



PREPARATION


  • Marinate the prawns with 1 tsp turmeric powder and salt. Shallow fry it till half done. Set aside.
  • Dry roast half cup of grated coconut, shallots, fennel seed, curry leaves, 1 tsp coriander powder in a very low flame till it becomes crispy or golden color. Keep it aside.
  • Now heat oil in a vessel and saute onion till golden.
  • When the onion is done, add garlic chopped, green chilies, and salt. Mix well and then add chopped tomato.
  • Saute till it becomes thick gravy consistency.
  • Then add coriander powder, 1 tbsp turmeric powder and salt (if required). Mix well, Do not add water and let it cook for few minutes with lid closed.
  • Now grind together the roasted mixture along with milk and the remaining half cup of raw grated coconut to a fine paste. Add water required for grinding.
  • Pour it over the gravy and let it cook. When it starts boiling, add the half fried prawns to it and cook well till oil separates.
  • Heat oil in another pan. Add 2 tsp of chili powder to it along with a pinch salt and saute well till reddish color over a low flame. Pour it over the curry. In the same pan, heat some oil and fry chopped shallots along with curry leaves and chopped coriander leaves.
  • Pour it over the curry and serve hot with Kerala rice pathiri, Neypathil, Paratha, Chappathi.....!!!!

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