Naadan Chemmeen Curry
A traditional Kerala curry where prawn simmers gently in a spiced coconut gravy until every piece soaks up the flavours. The curry leaves and raw coconut oil finish add that characteristic Kerala fragrance.
Ingredientsfor 5 servings
- 1/2 kg Prawns
- 1 Onion
- 1 Tomato
- 2 Shallots
- 1/4 tsp Ginger paste
- 3 Green chilly
- Curry leaves, to taste
- 1 ½ Grinded coconut
- 1/4 tsp Fenugreek seeds
- Oil, to taste
- 1 ½ Chilly powder
- 1/4 tsp Turmeric powder
- Salt, to taste
- 1 tsp Coriander powder
Preparation
Step 1
In a clay pot sautT fenugreek seeds, ginger paste in coconut oil.
Step 2
Cook onion, tomato and green chilly in it.
Step 3
Add the masalas, salt and stir.
Step 4
Add 2 cups of water, prawns and boil it in medium flame with closed lids.
Step 5
Mix in the grinded coconut and boil.
Step 6
In the meantime sautT shallots in coconut oil and mix in with the curry.
Step 7
Add curry leaves and take it from flame.
Tip
For a thicker gravy, cook uncovered on medium heat for the last few minutes. For a thinner consistency, add a splash of warm water.
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