Chemmeen And Churakka Curry
This homestyle prawn curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.
Ingredientsfor 3 servings
- Prawns 6 to 8
- Churakka or kumbalanga half cup
- Coconut powder 1 cup
- Mustard 2 tsp
- Onion half
- Green chilly 5
- Turmeric powder 2 tsp
- Curry leaves 1 spring
Preparation
Step 1
Cook churakka using prawns green chilly, turmeric powder salt and water.
Step 2
When its cooked add coconut powder and give it a good stir.
Step 3
Heat a pan put oil and then mustard,then add onion and cook it, stirring well.
Step 4
Add curry leaves.
Step 5
Give it a good stir, and add this to the curry.
Step 6
Give it a good stir and transfer to serving dish.
Tip
Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.
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