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Seafood

Chemmeen Theeyal Traditional Style With Muringakka - Video

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 4 servings

1 large Tamarind — soaked in 1 cup warm water
1 Onions — cut into small pieces
3 nos Green chilly — slit
11/2 tsp Coconut oil
1 tsp Coconut oil
1/2 tsp Fenugreek (Uluva)
2 cup Coconut — shredded
Salt Little
1 tsp Coconut oil — optional
2 tsp Chilly powder
11/2 tsp Coriander powder
1/2 cup Water — for grinding
1/2 kg Shrimp
5 piece Drumsticks Muringakka
11/2 cup Water
1 tsp Turmeric powder
Salt
1 tsp Coconut oil
1/2 tsp Mustard seeds
1/4 tsp Fenugreek seeds
6 nos Small onions/Shallots — cut into small pieces
2 Stems Curry leaves

Preparation

Step 1
Heat pan with coconut oil 1 1/2 tsp and add onions, green chillies and cook until the onion starts changing the color. This will remove the sweetness in the onion.
Step 2
Set aside the fried onion.
Step 3
Heat pan with coconut oil 1 tsp and add Fenugreek/uluva 1/2 tsp and fry it until it is brown in color. Add 2 cups of shredded coconut and add salt. Fry evenly for some time. Then add coconut oil 1 tsp if needed and fry until coconut is brown in color.
Step 4
Once brown add 2 tsp chilly powder, coriander powder and fry until raw smell of coriander powder is gone.
Step 5
Grind this mixture without adding water. Then add enough water and grind to a smooth paste.
Step 6
Add shrimp to mud pot, then add drumsticks, water, turmeric and mix it.
Step 7
Switch on the flame and cook it. Once it boils close the lid and cook for 5mts or so. Once shrimp is 80% cooked add salt, mix it and cook again.
Step 8
Mix tamarind in water and remove the pulp. Add the tamarind water to the pot.
Step 9
Add the previously prepared coconut ground mix to the pot. Add little bit water to get all the ground mixture and pour into the pot and Stir everything together thoroughly.
Step 10
Stir in the previously prepared fried onions and green chillies to the pot and cook for 7 mts and switch off. The curry will thicken soon.
Step 11
Heat 1 tsp coconut oil and once it is hot enough add mustard seeds and allow to crackle. Once allow to crackleing stops add fenugreek seeds (uluva) and once it is brown in color add the cut small onions and curry leaves. Fry onions very well until a nice smell comes.
Step 12
Add the garnish to the curry, Stir everything together thoroughly and close with the lid. Do not open the lid for 10 mts.
Step 13
Chemmeen Theeyal In Traditional Style is ready.

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.

Chemmeen Theeyal Traditional Style With Muringakka - Video

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Ingredientsfor 4 servings

1 large Tamarind — soaked in 1 cup warm water

1 Onions — cut into small pieces

3 nos Green chilly — slit

11/2 tsp Coconut oil

1 tsp Coconut oil

1/2 tsp Fenugreek (Uluva)

2 cup Coconut — shredded

Salt Little

1 tsp Coconut oil — optional

2 tsp Chilly powder

11/2 tsp Coriander powder

1/2 cup Water — for grinding

1/2 kg Shrimp

5 piece Drumsticks Muringakka

11/2 cup Water

1 tsp Turmeric powder

Salt

1 tsp Coconut oil

1/2 tsp Mustard seeds

1/4 tsp Fenugreek seeds

6 nos Small onions/Shallots — cut into small pieces

2 Stems Curry leaves

Preparation

Step 1

Heat pan with coconut oil 1 1/2 tsp and add onions, green chillies and cook until the onion starts changing the color. This will remove the sweetness in the onion.

Step 2

Set aside the fried onion.

Step 3

Heat pan with coconut oil 1 tsp and add Fenugreek/uluva 1/2 tsp and fry it until it is brown in color. Add 2 cups of shredded coconut and add salt. Fry evenly for some time. Then add coconut oil 1 tsp if needed and fry until coconut is brown in color.

Step 4

Once brown add 2 tsp chilly powder, coriander powder and fry until raw smell of coriander powder is gone.

Step 5

Grind this mixture without adding water. Then add enough water and grind to a smooth paste.

Step 6

Add shrimp to mud pot, then add drumsticks, water, turmeric and mix it.

Step 7

Switch on the flame and cook it. Once it boils close the lid and cook for 5mts or so. Once shrimp is 80% cooked add salt, mix it and cook again.

Step 8

Mix tamarind in water and remove the pulp. Add the tamarind water to the pot.

Step 9

Add the previously prepared coconut ground mix to the pot. Add little bit water to get all the ground mixture and pour into the pot and Stir everything together thoroughly.

Step 10

Stir in the previously prepared fried onions and green chillies to the pot and cook for 7 mts and switch off. The curry will thicken soon.

Step 11

Heat 1 tsp coconut oil and once it is hot enough add mustard seeds and allow to crackle. Once allow to crackleing stops add fenugreek seeds (uluva) and once it is brown in color add the cut small onions and curry leaves. Fry onions very well until a nice smell comes.

Step 12

Add the garnish to the curry, Stir everything together thoroughly and close with the lid. Do not open the lid for 10 mts.

Step 13

Chemmeen Theeyal In Traditional Style is ready.