Deliciously the Naadan style Chemmeen/shrimp/prawns
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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Prawns(Chemeen) - 1/2 kg
- Cheriya ulli – 10 - 12 nos
- Green chillies(cut long) - 6 nos
- Ginger - ½ tspn
- Garlic – 2 - 3 whole
- Tomatoes - 2 nos
- Fenugreek seeds(Uluva) - 1/2 tsp
- Coriander powder - 2 tsp
- Chilly powder - 2 tsp
- Coconut(shredded finely) - 1 no
- Turmeric powder - 1/4 tsp
- Coconut oil - 2 tbsp
- Mustard seeds - 1/2 tsp
- Curry leaves - 2 stems
- Kudam Puli(As reqd) -
- Curry leaves -
Ingredients
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Instructions
- Firstly, place the kudam puli in water for half an hour. Then clean the chemmeen thoroughly.
- Place a frying pan on low flame and fry the grated coconut till it becomes brown in color.
- Add coriander powder, chilly powder and turmeric powder and fry till the raw smell disappears.
- Allow it to cool and then grind it with little water in the grinder and keep it separate. Note:- Its always better to prepare theeyal in Mannchatti.
- Place the mannchatti on the stove and allow it to heat.
- Pour 2 tbspoon of coconut oil.
- Once the oil becomes hot, add the mustard seeds and allow it to splutter.
- Add fenugreek seeds and fry it till it become a bit brown in color.
- Add the small onions (shallots/cheriya ulli) and saute it.
- Add the slit green chillies and thinly chopped ginger and sautT, next add the whole garlic to it and sautT it properly.
- Add slit tomatoes and mix it thoroughly till the tomatoes get smashed.
- Add kudampuli to it and mix it well.
- Once done add the chemmeens and mix it well.
- Add the grounded paste with required water and allow it to cook with closed lid.
- Please note that the theeyal should be little thick, so don¦t add more water to it!!!!
- Once cooked, cut one tomato and insert it into the theeyal.
- Add curry leaves and pour a little coconut oil over it.
- :-That makes your Chemeen theeyal ready to serve.
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