Chemmeen Varutharachathu (Prawns Curry)

Chemmmeeen... This is my most favorite sea food. I have a craze for medium sized prawns, whether it is fried, curry or any thing. When I make varutharacha chemmeen curry, I always run short of rice that day. :)

Ingredients:
Chemmeen (Prawns) - 15 nos
Shallots - 10 nos (Chopped into fine pieces)
Onion - 1 medium (Chopped into fine pieces)
Tomato - 1 medium (Sliced into 4 parts)
Green Chillies - 3 (Split in half)
Ginger - 1 inch (Chop finely)
Garlic - 3 cloves (Chop finely)
Grated Coconut - 1 cup
Turmeric Powder - 1/2 t spoon
Chilly Powder - 1 1/2 t spoon
Coriander Powder - 1 1/2 t spoon
Curry Leaves - 1 sprig
Salt - To taste
Cooking Oil - 2 1/2 table spoon

Preparation:

1. Heat a pan and roast the grated coconut for around 6-8 minutes.
2. When turns slightly brown add chilly powder (1 t spoon), coriander powder (1 t spoon) and stir well till coconut is completely roasted (Around 6-8 minutes). Keep it aside and allow it to cool. Then grind it in mixer and transfer to a bowl.
3. Heat the man chatti (earthern pot) and add 1 1/2 table spoon cooking oil.
4. Once heated add shallots, onion, green chillies and saute it well till onions and shallots are tender.
5. Add salt, turmeric powder and mix well.
6. Add ginger and garlic and saute well.
7. Add remaining (1/2 t spoon) red chilly powder and coriander powder and saute well.
8. Add the cleaned prawns, sliced tomatoes and mix well.
9. Add 1 cup of water and cover the chatti with lid and allow to cook over medium flame.
10. Once prawns are cooked, add the prepared coconut paste and cook for another 5 minutes.
11. Heat a pan and add 1 table spoon of oil. Splutter mustard seeds and add curry leaves.
12. Transfer these contents to the chemmeen curry.
13. Delicious varutharacha chemmeen curry is ready to serve.
14. It is a great combination with steamed rice or puttu.