Thursday, October 18, 2012

Chemmeen Thengapal Curry (Prawns Coconut Milk Curry)

Tiger Prawns - 7 no.s (Marinate with salt, pinch of turmeric, 1 t spoon red chilly powder and keep aside for 15 mins)
Onion - 1 no. (sliced 1/2 lengthwise)
Green Chilly - 2 no.s (split into half)
Tomato - 1 no. (Sliced lengthwise)
Curry leaves - few
Red chilly powder - 2 t spoon
Coriander powder - 1 t spoon
Turmeric powder - 1/2 t spoon
Mustard seed - 1 t spoon
Ginger garlic paste - 1/2 t spoon
Cooking Oil - 2 1/2 table spoon
Coconut Milk (thin) - 3/4 cup
Water - 1/2-1cup
Salt - to taste

  1. Heat a saucepan and add cooking oil.
  2. Splutter mustard seed, add sliced onions, green chilly and sauté well.
  3. Add ginger garlic paste, coriander powder, turmeric powder, red chilly powder, salt to taste.
  4. Add the marinated tiger prawns and mix well.
  5. Add sliced tomatoes, mix well and add 1/4 cup water and allow to cook for 10 mins under low heat.
  6. Once cooked add coconut milk and 1/4 cup water and cook for 5-7 mins.
  7. Garnish with curry leaves.

Spicy chemmeen curry (Prawns coconut milk curry) is ready to eat. You can have this with Rice, Dosa, Chappathi etc