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
- Heat a pan and roast the grated coconut for around 6-8 minutes.
- 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.
- Heat the man chatti (earthern pot) and add 1 1/2 table spoon cooking oil.
- Once heated add shallots, onion, green chillies and saute it well till onions and shallots are tender.
- Add salt, turmeric powder and mix well.
- Add ginger and garlic and saute well.
- Add remaining (1/2 t spoon) red chilly powder and coriander powder and saute well.
- Add the cleaned prawns, sliced tomatoes and mix well.
- Add 1 cup of water and cover the chatti with lid and allow to cook over medium flame.
- Once prawns are cooked, add the prepared coconut paste and cook for another 5 minutes.
- Heat a pan and add 1 table spoon of oil. Splutter mustard seeds and add curry leaves.
- Transfer these contents to the chemmeen curry.
- Delicious varutharacha chemmeen curry is ready to serve.
- It is a great combination with steamed rice or puttu.