Chemmeen Ularthiyathu (Prawn Fry)

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Spicy prawns in a light gravy, cooked in the Kerala style.

Kitchen TreasuresPosted by Kitchen Treasures

Cooked 100

Saved 100

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Ingredients

  • 150 gm prawns (cleaned and peeled)
  • 40 gm shallots (sliced)
  • 10 gm ginger (julienned)
  • 2 green chillies (sliced)
  • 10 gm garlic (crushed)
  • 1 sprig curry leaves
  • 20 gm coconut slivers
  • 2 pieces tamarind kokum (soaked in water for 10 minutes)
  • 1/2 tsp turmeric powder
  • 1 tbsp chilli powder
  • Salt to taste
  • 30 ml coconut oil

For the salad

  • 1 cucumber
  • 20 gm coconut (grated)
  • 1 onion
  • 10 gm melon
  • 1 tomato
  • 1 gm curry leaves
  • Salt to taste
  • Lemon juice – a few drops

Preparation

  • Step1

    Marinate the shrimps with half the quantity of chilli powder, turmeric powder and salt to taste. Ste aside in the fridge for 30 minutes.

  • Step2

    Cook the prawns in a little water along with the kokum pieces. When the prawns are cooked, drain the water and set it aside.

  • Step3

    Heat coconut oil in a pan and sauté the coconut slivers till they turn brown. Tip in the shallots, green chillies, ginger, garlic & curry leaves, and saute.

  • Step4

    When the coconut and onions are browned, add the remaining chilli powder and turmeric powder and sauté for 10 seconds more.

  • Step5

    Add the cooked shrimps to the mix and toss well. Garnish with crushed curry leaves.

  • Step6

    For the salad, cut all the vegetables into small cubes. Mix together with the rest of the ingredients and toss. Serve as a cooling dish after a spicy lunch of chemmeen ularthiyathu.

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