Chemmeen Mix
The smell of prawn cooking in coconut oil with curry leaves is the smell of every fishing village kitchen in Kerala. Quick to cook, deeply satisfying, and always served with hot rice.
Ingredientsfor 4 servings
- 200 g Prawns medium size is good, Chemmeen
- 1 tbsp Chilly powder
- Salt, to taste
- 1 nos Onion — cut into round pieces, medium
- 1 nos Tomato — cut into small pieces)(one tomato should have minimum 16 pieces, medium
- 2 sprig Curry leaves
- Oil — for frying
Preparation
Step 1
Clean the prawns and mix with chilly powder and salt and keep it for 20 minutes.
Step 2
Heat the oil in a non sticky frying pan.
Step 3
Fry the prawns in it.
Step 4
Once it is cooked in oil, add tomato and Let it cook for 6 minutes, stirring continuously.
Step 5
Add onions and curry leaves.
Step 6
When the onions are half cooked, add salt (if necessary ). Serve warm.
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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