Chemmeen Pathiry
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
- 300g, cleaned prawns
- 1/4 tsp Turmeric powder
- 3/4 tsp Chilly powder
- Oil to fry
- 2 Onion
- 2 Green chilly
- 1 tsp Ginger garlic paste
- Curry leaves, to taste
- Coriander leaves — optional
- For pathiry/flatbread
- 1 cup Rice flour
- 1 cup Hot water + salt
Preparation
Step 1
Marinate the prawns in chilly powder, turmeric powder and salt.
Step 2
Fry it in oil.
Step 3
Cut the fried prawns in to small pieces.
Step 4
Cook onion, green chilly, and ginger garlic paste in the same oil which we fried the prawns.
Step 5
Add the fired prawns and curry leaves. Stir everything together thoroughly.
Step 6
Prepare the patiry dough by pouring hotwater with salt to the flour and kneading it well. Make medium sized balls out of the dough.
Step 7
Press the dough balls with the aid of a press or with your hands. Place 2tbsps of prawn masala on the flatbread.
Step 8
Fold the patiry as shown and press the ends.
Step 9
Repeat with the remaining masala and dough. Steam let it go for 10-15 minutes.
Tip
Never stir a fish curry with a spoon. Shake the pot gently to coat the pieces — stirring breaks them apart.
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