Chemmeen Peera Ittu Olathyathu
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 3 servings
- Prawns medium size half kg
- Coconut 1
- Curry leaves 1 sprig
- Mustard half tsp
- Black cocum 2
- Turmeric powder 1 tsp
- Onion 1
- Ginger 1 inch piece
- Garlic 4 cloves
- Green chilly 3
- Coriander powder 1 tsp
- Half tsp (Perumjeerakam)
- Salt, to taste
Preparation
Step 1
Cook cleaned prawns using turmeric powder,salt,water and cocum.
Step 2
When its cooked, turn off the heat.
Step 3
Heat a kadai and add oil and mustard when its hot.
Step 4
Add onion,ginger, garlic, green chilly.
Step 5
Cook it, stirring well.
Step 6
Add the prawns to it.
Step 7
Get coconut,coriander powder,perum jeerakam and curry leaves.
Step 8
Add this to the kadai.
Step 9
Give it a good stir and make it to low flame.
Step 10
When it becomes to a roasted state, turn off the heat.
Step 11
Our dish is ready to serve.
Step 12
Serve alongside rice or chappathi.
Tip
Seafood cooks in minutes. The single biggest mistake is overcooking — the moment fish turns opaque or prawns curl and go pink, they are done.
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