CHEMMEEN THEEYAL (PRAWNS IN TANGY ROASTED COCONUT GRAVY)

Ingredients

1.      Prawns-  1 ½  cup, shelled and deveined

2.      Ginger-1tsp,chopped

3.      Curry leaves-1sprig

4.      Kudam puli(cocum)-2 or 3 nos

5.      Green chilly-2nos,cut length wise

6.      Grated coconut-1 cup

7.      Turmeric powder-1/4tsp

8.      Coriander powder-3 1/2 tbsp

9.      Chilly powder-1tbsp

10.  Perumjeerakom(saunf)-3/4tsp

11.  Salt

12.  Water-1 1/2cup

13.  Coconut oil-1tbsp

14.  Mustard seeds-less than 1/4tsp

15.  Curry leaves- a few

16.  Pearl onion- 2nos,cut into thin round slices

Method of preparation

1.      Wash kudampuli 3 times and soak in ¼ cup of water and some salt.

2.      Heat a pan without adding any oil-roast the grated coconut by continuous stirring. When it turns brown reduce the flame, add in all powders and perumjeerakom.Stir again for 2 minutes. Switch off the flame. Once it has cooled completely, grind this into smooth paste by adding little water.

3.      Transfer kudampuli along with the water, roasted coconut paste, chopped ginger, prawns, curry leaves, green chilly ,salt and water into a meen chatty or in a deep bottomed pan . Cook until prawns are well cooked.

4.      For seasoning-heat coconut oil in pan. Splutter mustard seeds; add curry leaves and pearl onions. Fry till onions turn lightly brown. Pour this over the prepared curry.

Chemmeen theeyal is a very delicious curry and it goes well with rice…

CHEMMEEN ( PRAWNS) BIRIYANI-LOW FAT

Ingredients

1.      Chemmeen-1 cup

2.      Rice-1 ½ cup

3.      All spices-(cardamom-3nos,cloves-5nos,cinnamom-2 pieces, star anise-1no)

4.      Onion-3nos medium sized ,thinly sliced

5.      Ginger-1 inch piece, crushed

6.      Garlic-1 small bulb, crushed

7.      Green chilly-3nos,crushed

8.      Tomato-2small,cubed

9.      Thick coconut milk-1/2cup

10.  Chilly powde-1tsp

11.  Coriander powder-1tsp

12.  Turmeric powder-1/4tsp

13.  Garam masala-1/2tsp

14.  Coriander leaves –a few,chopped

15.  Oil-2tbsp

16.  Salt

17.  Water-2 1/2 cup

Method of preparation

1.      Wash and soak rice for 30 minutes. Cook rice by adding all spices, 2 ½ cups of water and salt.

2.      For the masala-heat oil in a pan. Add onions. When it turns soft add ginger, garlic and green chilly. Sauté until onion turns brown. Now add all the powders salt and tomatoe.Stir for few minutes. Cover the pan, simmer the flame .when the tomato melts completely, add thick coconut milk and prawns. Let it cook for 5 to 8 minutes. Lastly add some chopped coriander leaves. (If the masala is too dry add little more coconut milk to make it semi thick).

3.      For the layering- Take a thick bottomed pan. Keep the masala as the lower layer and cooked rice as the upper layer. Top up with some chopped coriander leaves. Dissolve some turmeric powder in little water. Sprinkle this over the rice. Cover the mouth of the pan with a sheet of aluminum foil and Pour around ½ cup of water over it.(This process helps in even cooking and prevent the masala from sticking to the pan). Now keep the lid on. Cook in low flame for 15minuts or till the water over the foil becomes really hot.(see the pics below)

  Open the pot.  Now your kitchen will be filled with the wonderful aroma of biriyani.Serve with raitha and papad

Alternative method of dum- Take a pressure cooker. Do the layering.Close with the lid. DO NOT PUT RUBBER GASKET AND WEIGHT.keep in low flame for 15 minutes.

Notes: if you want to make it more flavorful a tbsp of ghee can be added over the rice at the time of layering. 

 

UNAKKACHEMMEENUM MANGAYUM (DRIED PRAWNS IN MANGO FLAVORED COCONUT GRAVY)

Ingredients

1.      Dried prawns-one handful (cleaned and heads removed)

2.      Raw mango-1 no cut into long pieces

3.      Green chilly-4nos,slitted

4.      Grated coconut-1/2 cup

5.      Turmeric powder-1/2 tsp

6.      Coriander powder-2 ½ tsp

7.      Pearl onion-3nos or half of one small onion

For seasoning

1.      Oil-1tbsp

2.      Mustard seeds-1/4tsp

3.      Dry red chilly-2nos

4.      Curry leaves-1sprig

5.      Pearl onions- 2nos,thinly sliced 

Method of preparation

1.      Cook ingredients 1-3 by adding 1 cup of water and salt.

2.      Grind ingredients 4-7 into smooth paste by adding little water. Add this into the cooked prawns and mango. Add water if required. Let it boil for 2 minutes.

3.      Heat oil in a pan. Splutter mustard seeds. Add curry leaves, dry red chilly and pearl onions. Stir until onion turns brown. Add this into the prepared curry.Enjoy with rice..

4

CHEMMEEN MASALA (PRAWNS MASALA)

Ingredients

1.      Prawns-1kg

2.      Chilly powder-1tbsp

3.      Coriander powder-1tbsp

4.      Turmeric powder-1/2tsp

5.      Pepper powder-1/2tbsp

6.      Coconut pieces(thenga kothu)-3tbsp

7.      Salt

8.      Water-2cups

For masala

1.      Onion-3 nos,thinly sliced

2.      Ginger-julienned,2tbsp

3.      Garlic-crushed,1tbsp

4.      Green chilly-slitted,3nos

5.      Tomato-2 nos,chopped

6.      Chilly powder-1 ½ tbsp

7.      Coriander powder-2tbsp

8.      Garam masala-1tsp

9.      Pepper powder-1tbsp

10.  Oil-4tbsp

11.  Curry leaves-2sprigs

12.  Salt

Method preparation

1.      Clean and devein the prawns.

2.      Cook the prawns with the ingredients 2 to 8 for about 10 to 15 min.

3.      Masala preparation-heat oil in a pan add curry leaves, ginger ,garlic,green chilly stir for 5 min.

4.      Add onions and salt sauté until onion turns brown.add all powders except pepper powder stir for 2 min.

5.      Add chopped tomatoes cook until it melts.

6.      Add cooked prawns along with the stock.mix well with the masala.

7.      Keep in medium flame for some time.cook till the prawns are well coated with the masala.

8.      Lastly add pepper powder,give a nice stir.swich off the flame.serve with rice.

Notes: do not overcook the prawns as it will turn rubbery