Chemmeen Mappas Curry || Prawns In Coconut Milk || Ep No :59

Prawns cooked in coconut milk gives an amazing taste and flavour. Here the prawns is shallow fried in coconut oil, and then cooked in coconut milk along with certain spices. Moreover, this is seasoned with shallots and garlic too.All these gives an extraordinary taste to the dish. It can be served with hot rice, appam, pathiri or bread. Beware of seashell food allergies, before consuming prawns.

 Here's the recipe of Prawns in coconut milk which is best combination with hot rice , appam and chappathi.




Take 2 pieces of Malabar Tamarind , wash and make into small pieces .

Add quarter tablespoon of salt and half  glass of water and soak for 10 minutes.

Take half Kg of fresh prawns , devein them, marinate with half teaspoon of turmeric powder and half teaspoon of chili powder, along with half tablespoon of salt, Mix well.

Keep a pan and add 5 tablespoon of coconut oil, when oil gets heat up,add a stick of fresh curry leaves and add marinated prawns.

Shallow fry on medium flame for 2 to 3 minutes each on both sides.

When the prawns are shallow fried, take out from oil.

Preserve the left over oil , which used to fry prawns.

Take 6 tablespoon of grated coconut, add little water , grind and take thick first extracted coconut milk.

Again to the coconut , add some more water, grind and take thin second extracted coconut milk.

Keep an earthen pot and add one tablespoon of coconut oil.

When oil gets hot, add a stick of fresh curry leaves, and switch off the flame.

Add two tablespoon of chili powder and quarter tablespoon of turmeric powder , mix well.

Now add soaked malabar tamarind along with soaked salt water.

Add second extracted thin coconut milk to it.

Mix well , switch on the flame and bring to boil.

When it starts to boil, add shallow fried prawns to the curry.Mix well.

Add 20 garlic and sliced ginger to it,put 2 sticks of fresh curry leaves ,cover and cook for 10 minutes.

After 5 minutes , add sliced 2 green chilies and cover , cook again.

After 10 minutes, check salt , spice and cooking level of prawns.

Add first extracted thick coconut milk along with left over oil during shallow fry prawns.

The oil has special taste and smell of pawns.

Mix well .If the dish will use and finish with in a day, no need to boil the first extracted thick coconut oil. 

But if need to keep for 2 to 3 days, boil well the thick first extracted coconut milk, so that the curry will no be spoiled soon.

Keep on high flame and bring the curry to boil well.

When it is boiled well, switch off the flame.

Keep a pan and add one tablespoon of coconut oil, when the oil get heat up,add half teaspoon mustard seeds.

When it splutters, add half teaspoon fennel seeds and add 4 sliced shallots and 6 sliced garlic.

Add 2 sticks of fresh curry leaves and transfer to the prepared dish.

Cover and keep for half an hour and then serve with rice , pathiri or bread. 



Ingredients

Fresh Prawns - Half Kg

For Marination :

Turmeric powder- Half Teaspoon

Chili Powder - Half Teaspoon

Salt - Half Tablespoon

For Frying :

Fresh Coconut Oil -5 Tablespoon

Fresh Curry Leaves - 4 Sticks

For Cooking :

Coconut Oil - One Tablespoon

Chili Powder - 2 Tablespoon

Turmeric Powder- Half Tablespoon

Malabar Tamarind - 2 Big Pieces

Freshly Grated Coconut - 6 Tablespoon

Garlic - 20 Nos

Ginger - One Big Piece

Green Chilies - 2 Nos

Salt - As Per Taste

Water - As Required

Fresh Curry Leaves - 2 Sticks

For Tempering :

Coconut Oil - 2 Tablespoon

Mustard Seeds - Half Teaspoon

Fennel Seeds - Half Teaspoon

Shallots - 4 Nos

Garlic -6 Pieces

Fresh Curry Leaves - 2 Sticks

More Yummy Pics Of Prawns Mappas / Prawns In Cocconut Milk Curry





  


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Dedicated to Mummy



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