For any of you who like prawns as much as we do, here is a quick, easy but so delicious Kerala dish. If you do not like your food too hot, start off with less chillies etc. as given in my own recipes – but, again if you are like us and “..like it hot” experience and add 1 or 2 more; the same goes for garlic. Whatever you fancy – as long as you enjoy your final preparation.
And with a good price for prawns in the market right now, we sure will make much use of this wonderful harvest of the Sea in the weeks to come, but, as always, you are most welcome to join our table.
Chemmeen Ularthiyathu – Nicely fried Prawns
1/2 kg prawns, shelled and deveined
¼ tsp turmeric powder
1 tsp chilly powder
2 biggish pieces of Kukum (Kudam puli), washed and soaked in water
¼ of the inside of a coconut , sliced smallish
1 large sprig of curry leaves
Glass of water (just enough to cover the prawns)
Salt, to taste
Method, Stage 1: Cook prawns with all the above ingredients here, covered, for 6-8 minutes on medium heat. When prawns are done drain and keep aside.
1 ½ Tbsp of Coconut Oil
1 handful of Small Onions (Ulli), peeled and thinly sliced
2 tsp of fresh ginger, julienned
5-6 garlic cloves, peeled and julienned
3 green chillies, split
1 sprig of curry leaves
Method, Stage 2: Heat oil in vessel. Add sliced onions, garlic, green chilly and curry leaves. Sauté until onions turn slightly transparent and golden. Now add the following:
2 tsp of Coriander powder
1 pinch of turmeric powder
¾ tsp of chilly powder
Black pepper, to taste
Salt, to taste
Stir continuously for a couple of minutes on medium heat. Add cooked prawns and stir-fry gently for another couple of minutes. Before serving sprinkle just a few more drops of oil over this dish.
Serve with Rice.
(Text and Photos © Carina/Manningtree Archive.)