Monday, September 27, 2010

Thenga aracha Chemmeen Curry

Prawns: 1 cup
Grated coconut: 1 1/2 cup
Small onion: 1/2 cup
Green chilly: 2 – 3 pcs
Tomato: 1 small
Crushed Garlic : 1 tbsp
Crushed Ginger : 1 tbsp
Turmeric Powder: 1/2 tsp
Chilly Powder: 1 tbsp
Mustard Seeds: 1 tsp
Cocum/Kudampuli: 1 pcs
Curry Leaves: 1 spring
Red chilli flakes: 2-3 pcs
Fenugreek seeds/uluva: 1/2 tsp
Salt: to taste
Water: 1 cup

Clean prawns. Soak kudampuli in 1/2 cup water. Mix  prawns, small onion, tomato, green chilly, garlic, ginger, chilly powder, turmeric powder, salt and cocum in a manchatti/pan. Pour 1/2 cup water to this. Cover and cook for 05-06 on medium flame. Grind coconut to a smooth paste. Pour this grinded paste to the prawns. Allow it to boil in low flame for 5 minutes. Remove from fire. Heat oil in another pan, splutter mustard seeds and fengreek seeds, add curry leaves, red chilli flakes, small onion. Pour this seasoning over the curry. Serve hot