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Main Course

Unakka Chemmeen Pacha Manga Kootaan

Dried Chemmeen with mango goes for a dish that will make your mouth to drool. such a dish that goes perfect with hot rice. The dish is unique and special with cooked prawns and mango pieces blended with a spicy aromatic mixture.

Ingredientsfor 3 servings

250 g Dried Prawns Unakka Chemmeen
1 – Raw Mango Pacha Maanga
1 tsp Turmeric Powder
2 tsp Red Chilli Powder
Salt, to taste
4 – Coriander Powder
1/2 cup Scraped Coconut
10 nos Curry leaves
1/4 cup Shallots/Onion — chopped
Salt, to taste
3 tsp Coconut/Refined Oil

Preparation

Step 1
For preparing Unakka Chemmeen Pacha Manga Kootaan, first clean(remove the unnecessary parts) the dried Prawns and heat them for about five minutes and set aside to cool.
Step 2
Peel the Mango and cut it into pieces and keep those pieces separately.
Step 3
Also heat the scrapped Coconut, Coriander powder and Red Chill Powder for 2 – 3 minutes and then grind it with required quantity of water and keep this paste separately.
Step 4
Heat the cooking vessel/Cheenachatti and put the Prawns and Mango pieces into it.
Step 5
Add 1 – 2 cups of water, stir it well and allow to cook the Prawns and Mango pieces in medium flame.
Step 6
When the mix is cooked well, add the ground Masala paste (prepared with Coconut, Coriander powder and Red Chilli Powder) along with Turmeric powder and required quantity of Salt and allow the mix to boil for about another 5 – 10 minutes. Then change the Kootaan into a serving vessel.
Step 7
Heat the oil in a frying pan, add the chopped Shallots/Onion and Curry leaves into this oil and when the colour of the Shallots/Onion and Curry leaves turns into golden, add it into the already cooked Koottan.
Step 8
Unakka Chemmeen, Pacha Maanga Kootaan is ready and it can be served for lunch/dinner.

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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Main Course

Unakka Chemmeen Pacha Manga Kootaan

Ingredientsfor 3 servings

250 g Dried Prawns Unakka Chemmeen
1 – Raw Mango Pacha Maanga
1 tsp Turmeric Powder
2 tsp Red Chilli Powder
Salt, to taste
4 – Coriander Powder
1/2 cup Scraped Coconut
10 nos Curry leaves
1/4 cup Shallots/Onion — chopped
Salt, to taste
3 tsp Coconut/Refined Oil

Preparation

Step 1
For preparing Unakka Chemmeen Pacha Manga Kootaan, first clean(remove the unnecessary parts) the dried Prawns and heat them for about five minutes and set aside to cool.
Step 2
Peel the Mango and cut it into pieces and keep those pieces separately.
Step 3
Also heat the scrapped Coconut, Coriander powder and Red Chill Powder for 2 – 3 minutes and then grind it with required quantity of water and keep this paste separately.
Step 4
Heat the cooking vessel/Cheenachatti and put the Prawns and Mango pieces into it.
Step 5
Add 1 – 2 cups of water, stir it well and allow to cook the Prawns and Mango pieces in medium flame.
Step 6
When the mix is cooked well, add the ground Masala paste (prepared with Coconut, Coriander powder and Red Chilli Powder) along with Turmeric powder and required quantity of Salt and allow the mix to boil for about another 5 – 10 minutes. Then change the Kootaan into a serving vessel.
Step 7
Heat the oil in a frying pan, add the chopped Shallots/Onion and Curry leaves into this oil and when the colour of the Shallots/Onion and Curry leaves turns into golden, add it into the already cooked Koottan.
Step 8
Unakka Chemmeen, Pacha Maanga Kootaan is ready and it can be served for lunch/dinner.