Chemmeen Vattichathu || Prawns Vattichathu || Ep No:159

Chemmeen vattichathu is a special Kerala style easy and delicious recipe which is made in earthen pots which enhance its flavor .Prawns cooked with special Indian spices gives an authentic taste along with the great texture .This is a bowl of prawns curry made spicy , straight from the land of fresh prawns and can be enjoyed with rice along with favorite vegetables.  

 Method Of Preparation

Take small six pieces of Malabar tamarind , wash , soak in water along with a tablespoon of salt.

Switch on the flame , keep an earthen pot.

Add two tablespoon of coconut oil and spread evenly.

Take half kilograms of cleaned , washed and deveined prawns.

When oil gets hot, add three sticks of fresh curry leaves.

Then add prawns and stir well in the coconut oil.

Add quarter teaspoon of salt and quarter teaspoon of turmeric powder , mix well.

Add two sliced green chilies and chopped medium size ginger , mix well.

Once prawns starts to change its color and it starts to shrink,add one tablespoon of Kashmiri red chili powder and one tablespoon of red chili powder , stir well until raw taste goes off.

Add Malabar tamarind along with soaking water and salt.

Then add water till the prawns dip well .

Cover and cook on medium flame.

Take five tablespoon of freshly grated coconut in a mixi jar.

Add little water and take thick coconut milk.

Only five to six tablespoon of coconut milk is required.

Once prawns is cooked well , add thick coconut milk , stir well.

Keep on high flame , cover and bring to boil.

When it boils, the oil separates from the coconut milk, switch off the flame.

Keep another pan, add two tablespoon of coconut oil.

When oil heats up, add half teaspoon of mustard seeds.

When mustard seeds pop up , add half teaspoon of fenugreek seeds.

Then add fifteen chopped shallots , saute well.

Then add six chopped garlic, saute well.

When garlic changes its color , add four sticks of curry leaves.

Transfer to the prepared curry.

Cover and keep for half an hour.

Serve with hot rice, appam , chapathi.bread and idiyappam.



Ingredients 

Malabar Tamarind - 6 Small Pieces

Coconut oil - Four Tablespoon

Prawns - Half Kilograms

Fresh Curry Leaves - Seven Sticks

Turmeric Powder - Quarter Teaspoon

Green Chili - Two Nos

Ginger - Medium Size

Kashmiri Red Chili Powder - One Tablespoon

Red Chili Powder - One Tablespoon

Coconut - Five Tablespoon

Mustard Seeds - Half Tablespoon

Fenugreek Seeds - Half Tablespoon

Shallots- Fifteen Nos

Garlic - 6 Nos

 Salt - As Per Taste

 Short Video:



Dedicated To Mummy

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