Hot & Spicy prawn roast cooked in coconut oil with small onions and thengakothu!!
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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Shrimp/prawn(peeled, deveined and washed thoroughly) - 1/2 kg
- Shallots(thinly sliced, Kunjulli) - 1 cup
- garlic(pounded) - 1/4 cup
- Ginger(pounded) - 1 1/2 tbsp
- Green chillies(split lengthwise) - 4 nos
- Fresh curry leaves - 2-3 sprigs
- Coconut slices(Thengakothu) - 1/4 cup
- Cocum(Kudam puli) - 1 piece
- Garam masala powder(A pinch, freshly grounded) -
- Coriander powder - 1 1/2 tbsp
- Chilly powder - 2 tsp
- Turmeric powder(A pinch) -
- Lemon juice(freshly squeezed) - 1 tbsp
- Salt(As req) -
- Coconut oil(As reqd) -
To make Garam Masala Powder:
- Perinjeerakam(fennel seeds) - 1 tbsp
- Black peppercorns - 1/2 tbsp
- Cinnamon sticks - 1 inch
- Clove - 1 no
- Cardamom - 1 no
Ingredients
To make Garam Masala Powder:
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Instructions
- For preparing chemmeen varattiyathu, first marinate the cleaned prawns with garam masala powder, turmeric, salt and lemon juice for about 20-30 minutes.
- Soak the kudam-puli in some water to make it soft.
- Heat oil in a big meen chatti (or a big shallow pan). SautT the chopped small onions in low flame until they turn pale.
- Add the pounded garlic, ginger and green chillies. Let it cook until the raw flavor of garlic and ginger goes.
- Next, add turmeric powder, red chilly powder and coriander powder and stir continuously until the raw smell goes.
- Stir in coconut slices and curry leaves. Mix well.
- Before turning off the stove, make a small clearing in the centre of the cooked dish and add 1 tbsp coconut oil and a sprig of curry leaves. When u get a beautiful aroma, mix the entire dish and keep it slightly closed so as not to form any condensation inside but at the same time stopping the aroma to escape from the dish completely. 11)Serve with steaming rice or chappathi.
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