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Main Course

Chemmeen Ithal Orotti

Fresh prawn cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.

Ingredientsfor 3 servings

2 cup Basmati rice
½ kg Prawns Chemmeen
1 nos Coconut
1 nos Egg
2 nos Cardamom
Salt, to taste
50 g Ghee
1 tbsp Chilly powder
Turmeric powder A pinch
½ kg Onion
1 tsp Ginger paste
1 tsp Garlic paste
6 nos Green chillies
1 nos Tomato large
1 tsp Coriander powder
Coriander leaves A little
1½ tbsp Ghee

Preparation

Step 1
Soak the rice in water for about 3 hrs.
Step 2
Extract 1 cup of thick coconut mlk from the grated coconut.
Step 3
Extract second and third milk from the remaining coconut.
Step 4
Place the above two thinner coconut milks in a grinder along with the rice and grind it to a fine paste.
Step 5
Add thick coconut milk, egg, salt and cardamoms into it and Stir everything together thoroughly.
Step 6
The consistency should be a little thinner than a dosa batter.
Step 7
Clean the prawns well and marinate them with chilly powder, turmeric powder and salt.
Step 8
Fry the marinated prawns and set aside.
Step 9
Heat ghee in a pan or a kadai.
Step 10
Add onions and sautT followed by ginger and garlic paste.
Step 11
Add tomato and sautT till it gets blend well.
Step 12
When the ghee starts to separate from the sides of the pan, add coriander powder, coriander leaves and fried prawns.
Step 13
Lower the flame and cook for about 10 minutes.
Step 14
Heat water in a steamer and when it starts to boil, place a mould greased with ghee in it.
Step 15
Pour a ladle of the batter into it and allow it to cook.
Step 16
When done, place a small portion of the prawns masala over it and spread it evenly.
Step 17
Again pour a ladle of the batter over it and spread it evenly.
Step 18
When that too is cooked, place another portion of the masala over it.
Step 19
When the batter and masala is used up, close the steamer an cook for about 30 minutes.
Step 20
When done, allow it to cool.
Step 21
Cut it into desired shapes.

Tip

A clay pot gives fish curry a distinctive taste that metal pans cannot replicate. If you have a manchatti, use it.

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Preparation

Step 1

Soak the rice in water for about 3 hrs.

Step 2

Extract 1 cup of thick coconut mlk from the grated coconut.

Step 3

Extract second and third milk from the remaining coconut.

Step 4

Place the above two thinner coconut milks in a grinder along with the rice and grind it to a fine paste.

Step 5

Add thick coconut milk, egg, salt and cardamoms into it and Stir everything together thoroughly.

Step 6

The consistency should be a little thinner than a dosa batter.

Step 7

Clean the prawns well and marinate them with chilly powder, turmeric powder and salt.

Step 8

Fry the marinated prawns and set aside.

Step 9

Heat ghee in a pan or a kadai.

Step 10

Add onions and sautT followed by ginger and garlic paste.

Step 11

Add tomato and sautT till it gets blend well.

Step 12

When the ghee starts to separate from the sides of the pan, add coriander powder, coriander leaves and fried prawns.

Step 13

Lower the flame and cook for about 10 minutes.

Step 14

Heat water in a steamer and when it starts to boil, place a mould greased with ghee in it.

Step 15

Pour a ladle of the batter into it and allow it to cook.

Step 16

When done, place a small portion of the prawns masala over it and spread it evenly.

Step 17

Again pour a ladle of the batter over it and spread it evenly.

Step 18

When that too is cooked, place another portion of the masala over it.

Step 19

When the batter and masala is used up, close the steamer an cook for about 30 minutes.

Step 20

When done, allow it to cool.

Step 21

Cut it into desired shapes.