Chemmeen in Malayalam Prawn is quite a sought after seafood amongst malayalees
Prawns – 250 gms (with heads removed, deveined and washed)
Coconut oil or any cooking oil – 1 tbsp
Mustard seeds (sarson) – 1tsp
Fenugreek seeds (methi dana) – a pinch
Onion – 1 no (finely sliced)
Green chilies – 3-4 nos (slit length wise)
Garlic – 10-12 flakes (finely chopped)
Ginger – 1 tbsp (sliced)
Tamarind – golf ball sized (soak it in water)
Coconut milk – ¾ cup
Salt to taste
Coriander powder – 2 tsp
Red chili powder – ½ tsp
Water – 1 tbsp
- Combine together last three ingredients and keep aside (spice paste)
- In a pan heat oil and tip in mustard seeds. Post they sputter add fenugreek, onion, garlic, ginger and green chili and fry till onions turns translucent
- Add in the spice paste and fry further
- Extract the tamarind pulp and salt. Stir nicely and bring to boil
- Add prawns and cook till they are half done *
- Add coconut milk, mix and bring to boil
- Remove from the heat
- Serve with rice, appam or puttu
*as the prawns cook very fast and over exposure to heat might make them turn rubbery
Till next time…happy cooking!
Akshayapatram 