Wednesday, December 2, 2015



varutharacha chemmmen curry prawns curry kerala style recipes indian prawns curry ayeshas kitchen fish recipes prawns in roasted coconut gravy

prawns in roasted coconut gravy varutharacha chemmeen curry konju curry prawns curry meen curry fish recipes prawns recipes shrimp recipes


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 - half tsp + half  tsp for marination
Coriander powder      - 2 tsp + 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 - 1 tsp or more
Coriander leaves
Coconut oil


  • Marinate the prawns with half a 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, half tsp 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 1 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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