Sunday, 6 May 2018

Chemmeen Curry | Konju curry | Malabar Style Chemmeen Kootan | Kerala Style Chemmeen Curry | Shrimp Coconut Curry


Many of you had loved this shrimp gravy when I had posted in Instagram and so I am here without much delay (maybe a little) with it's recipe. It is a classic preparation by my in laws especially Deepak's aunt.. It is very simple to make especially if you have some grated coconut and cleaned shrimps in hand. And it uses just red chilly powder for masala and the taste is brought about with the balance of tamarind and red chilly powder and of course the coconut. 

The measurements given here are just guidelines (this is exactly what I use) but they differ from family to family. So taste, adjust, taste, adjust. That's how you roll in the kitchen right :) And do not go stingy on the coconut. If you do, it does compromise the taste. Been there, done that. So do mark my words :) And when you try out this recipe, do let me know how you liked it. Now off to the recipe..




Recipe Source: Mil


Preparation Time : 10 minutes

Cooking Time : 40 minutes


Serves : 3-4 persons 


I Used:



Chemmeen/Prawns - 12-15 (big ones) (almost 250 gm before de-shelling)
Shallots - 4-5 nos (sliced)
Garlic - 3-4 big ones (chopped)
Ginger - A 2 inch piece(chopped)
Green Chilly - 2 nos
Tomato - 1 medium sized one (chopped)
Red Chilly powder - 1 tsp
Turmeric powder - ½ tsp
Tamarind - A lemon sized 
Grated Coconut - ¾ cup
Salt - As needed
Coconut Oil - 2-3 tbsp
Curry leaves - 2 sprigs


The Way:


1. Clean the prawns (remove the shell and de-vein them) and rinse well in water

2. Soak tamarind in 1 cup of warm water for 20-30 minutes. Extract the pulp and keep aside

3. Grind the grated coconut to a smooth paste with water and keep aside 

4. In an earthen pot (manchatti) or a pan, heat coconut oil. Add chopped ginger, garlic and slit green chillies and saute

5. When they start to turn brown in colour, add the sliced shallots and saute

6. When they turn start to turn golden, add chopped tomatoes and saute. The tomatoes should become mushy


7. When the tomatoes turn mushy and the masala seems to have reduced add in the dry powders - red chilly powder, turmeric powder and salt. I use the really hot variety of red hilly powder here and hence adding only 1 tsp. Suit yourself according to your powder and taste buds

8. Saute them for 2-3 minutes till the raw smell goes off. Then add the tamarind water to it

9. Allow it to come to a boil. Then reduce the flame and add the prawns. Now allow the prawns to cook which would take around 12-15 minutes


10. When the prawns are cooked add the coconut paste and give a stir. Check the consistency of gravy. If it is too thick add little more water. Also check salt and hotness. If they are less add more salt or red chilly powder accordingly

11. Let the gravy come to a boil. Then add the curry leaves and give a swirl or gentle stir and switch off the flame


Serve with matta rice and a side dish of your choice. I served with aviyal !

Cheers,
Chitz

2 comments:

  1. I am always ready for curry! This looks so delicious.

    ReplyDelete
  2. Such a lipsmacking curry! Chemmeen ayathu kondu I won't be able to eat but I know how amazing this tastes...

    ReplyDelete

Thank you for stopping by !! I am really happy that you take time to let me know how you feel :-)