Tweet
Ingredients
Prawns(Chemmeen) - 1 kg
Tamarind(Puli) - As reqd
Oil - 3 - 4 tbsp
Mustard seeds - 1 tsp
Small onions(Kunjulli) - 10 - 12 nos
(quartered)
Green chillies - 3 - 4 nos
(slit)
Curry leaves - A few
Ginger - 2" piece
(finely chopped)
Garlic pods - 2 nos
(finely chopped)
Coconut chips(Thenga kothu) - 1/2 cup
For masala:
Grated coconut - 1 cup
Small onions(Kunjulli) - 2 - 3 nos
Peppercorns(Kurumulaku) - 6 - 8 nos
Fenugreek seeds(Uluva) - 4 - 6 nos
Chilly powder - 1 heaped tsp
Coriander powder - 2 - 3 tsp
Preparation Method
1)Cook prawns in water along with salt and turmeric powder.
2)When cooked, add vaalampuli diluted in around 1 cup of water.
3)Heat oil in a pan or a kadai.
4)Splutter mustard seeds.
5)Add small onions, green chillies, curry leaves, ginger and garlic and fry, till the onions turn light brown.
6)Add the above into the prawns.
7)Heat up a pan or a kadai.
8)Add coconut, small onions, pepper and fenugreek seeds and fry well.
9)When the coconut turns nice and brown, take the pan off the fire.
10)Add chilly powder, coriander powder and saut? in the heat of the pan.
11)Grind the above into a fine paste.
12)Add it to the simmering curry.
13)Let the curry simmer on a very low flame for around 30 mins, till the gravy thickens.
14)Shake or tilt the vessel now and then so that it doesn?t get burnt.
:- Do not stir with a ladle.
15)Fry coconut pieces( 1*1 cm) in another pan.
16)Add the above fried coconut pieces into the curry.
Prawns(Chemmeen) - 1 kg
Tamarind(Puli) - As reqd
Oil - 3 - 4 tbsp
Mustard seeds - 1 tsp
Small onions(Kunjulli) - 10 - 12 nos
(quartered)
Green chillies - 3 - 4 nos
(slit)
Curry leaves - A few
Ginger - 2" piece
(finely chopped)
Garlic pods - 2 nos
(finely chopped)
Coconut chips(Thenga kothu) - 1/2 cup
For masala:
Grated coconut - 1 cup
Small onions(Kunjulli) - 2 - 3 nos
Peppercorns(Kurumulaku) - 6 - 8 nos
Fenugreek seeds(Uluva) - 4 - 6 nos
Chilly powder - 1 heaped tsp
Coriander powder - 2 - 3 tsp
Preparation Method
1)Cook prawns in water along with salt and turmeric powder.
2)When cooked, add vaalampuli diluted in around 1 cup of water.
3)Heat oil in a pan or a kadai.
4)Splutter mustard seeds.
5)Add small onions, green chillies, curry leaves, ginger and garlic and fry, till the onions turn light brown.
6)Add the above into the prawns.
7)Heat up a pan or a kadai.
8)Add coconut, small onions, pepper and fenugreek seeds and fry well.
9)When the coconut turns nice and brown, take the pan off the fire.
10)Add chilly powder, coriander powder and saut? in the heat of the pan.
11)Grind the above into a fine paste.
12)Add it to the simmering curry.
13)Let the curry simmer on a very low flame for around 30 mins, till the gravy thickens.
14)Shake or tilt the vessel now and then so that it doesn?t get burnt.
:- Do not stir with a ladle.
15)Fry coconut pieces( 1*1 cm) in another pan.
16)Add the above fried coconut pieces into the curry.
�-)��O.o���]״)���
Comment