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Main Course

Chemmeen Varattiyathu

Hot & Spicy prawn roast cooked in coconut oil with small onions and thengakothu!!.

Ingredientsfor 4 servings

1/2 kg Shrimp/prawn peeled, deveined and washed thoroughly
1 cup Shallots — thinly sliced (Kunjulli)
1/4 cup Garlic — pounded
11/2 tbsp Ginger — pounded
4 nos Green chillies split lengthwise
2-3 sprig Fresh curry leaves
1/4 cup Coconut slices Thengakothu
1 piece Cocum Kudam (puli)
Garam Masala powder A pinch, freshly grounded
11/2 tbsp Coriander powder
2 tsp Chilly powder
Turmeric powder A pinch
1 tbsp Lemon juice freshly squeezed
Salt As req
Coconut oil, to taste
1 tbsp Fennel seeds (Perinjeerakam)
1/2 tbsp Black peppercorns
1 inch Cinnamon sticks
1 nos Clove
1 nos Cardamom

Preparation

Step 1
For preparing chemmeen varattiyathu, first marinate the cleaned prawns with garam masala powder, turmeric, salt and lemon juice for about 20-30 minutes.
Step 2
Soak the kudam-puli in some water to make it soft.
Step 3
Heat the oil in a big meen chatti (or a big shallow pan). cook the chopped small onions in low flame until they turn pale.
Step 4
Add the pounded garlic, ginger and green chillies. Let it cook until the raw flavor of garlic and ginger goes.
Step 5
Next, add turmeric powder, red chilly powder and coriander powder and stir continuously until the raw smell goes.
Step 6
Stir in coconut slices and curry leaves. Stir everything together thoroughly.
Step 7
Add the marinated prawns to this mixture(you can use the leftover masala from the bowl by adding a couple of tablespoons of water. Never add water to cook the prawns). 8)Now add the softened kudam puli and Put the lid on and cook, in medium heat, until the prawns changes its color and is almost cooked.
Step 8
Once the prawns are almost cooked, remove the lid and roast them in low flame for 10-15 minutes, until it reaches a brown color and fully dried up. Add salt, if needed.
Step 9
Before turning off the stove, make a small clearing in the centre of the cooked dish and add 1 tbsp coconut oil and a sprig of curry leaves. When u get a beautiful aroma, mix the entire dish and keep it slightly closed so as not to form any condensation inside but at the same time stopping the aroma to escape from the dish completely. 11)Serve with steaming rice or chappathi.

Tip

The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.

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Ingredientsfor 4 servings

1/2 kg Shrimp/prawn peeled, deveined and washed thoroughly

1 cup Shallots — thinly sliced (Kunjulli)

1/4 cup Garlic — pounded

11/2 tbsp Ginger — pounded

4 nos Green chillies split lengthwise

2-3 sprig Fresh curry leaves

1/4 cup Coconut slices Thengakothu

1 piece Cocum Kudam (puli)

Garam Masala powder A pinch, freshly grounded

11/2 tbsp Coriander powder

2 tsp Chilly powder

Turmeric powder A pinch

1 tbsp Lemon juice freshly squeezed

Salt As req

Coconut oil, to taste

1 tbsp Fennel seeds (Perinjeerakam)

1/2 tbsp Black peppercorns

1 inch Cinnamon sticks

1 nos Clove

1 nos Cardamom

Preparation

Step 1

For preparing chemmeen varattiyathu, first marinate the cleaned prawns with garam masala powder, turmeric, salt and lemon juice for about 20-30 minutes.

Step 2

Soak the kudam-puli in some water to make it soft.

Step 3

Heat the oil in a big meen chatti (or a big shallow pan). cook the chopped small onions in low flame until they turn pale.

Step 4

Add the pounded garlic, ginger and green chillies. Let it cook until the raw flavor of garlic and ginger goes.

Step 5

Next, add turmeric powder, red chilly powder and coriander powder and stir continuously until the raw smell goes.

Step 6

Stir in coconut slices and curry leaves. Stir everything together thoroughly.

Step 7

Add the marinated prawns to this mixture(you can use the leftover masala from the bowl by adding a couple of tablespoons of water. Never add water to cook the prawns). 8)Now add the softened kudam puli and Put the lid on and cook, in medium heat, until the prawns changes its color and is almost cooked.

Step 8

Once the prawns are almost cooked, remove the lid and roast them in low flame for 10-15 minutes, until it reaches a brown color and fully dried up. Add salt, if needed.

Step 9

Before turning off the stove, make a small clearing in the centre of the cooked dish and add 1 tbsp coconut oil and a sprig of curry leaves. When u get a beautiful aroma, mix the entire dish and keep it slightly closed so as not to form any condensation inside but at the same time stopping the aroma to escape from the dish completely. 11)Serve with steaming rice or chappathi.