Kerala Chemmeen Curry

By CHEF PRASAD METRANI

INGREDIENTS

Coconut 200 gms

Turmeric powder 5 gms

Red chili powder 20 gms

Coriander powder 30 gms

For shrimp curry:

Coconut oil 50 ml

Shallots 20 gms

Ginger 2 gms

Garlic 3-4 cloves, sliced

Green chilies 10 gms

Curry leaves a sprig

Coconut pastes the above quantity

Tomato 50 gms

Tamarind 10 ml

Shrimp 300 gms

For tempering:

Coconut oil 1 tbsp

Mustard seeds half tsp

Fenugreek seeds 3-4

Shallots 1 tbsp, thinly sliced

Curry leaves 3-4, torn

METHOD:

Blend the coconut curry paste with a little bit of water till smooth. Remove to a bowl and set aside.

Heat 2 tsp oil in a pan, Add shallots, ginger, garlic, green chilies, and curry leaves. Saute till lightly browned and fragrant.

Add the coconut curry paste, stir, and cook for 2-3 minutes. Add the tomato and cook till softened, 3-4 minutes.

Then add the tamarind water and plain water and boil for 5 minutes till lightly thickened. Add shrimp and cook for 2 minutes.

In a small pan, heat the oil for tempering. Add the other tempering ingredients. Turn off the heat when mustard seeds crackle and shallots are golden in color. Add to the shrimp coconut curry and mix well.

Keep curry covered for half an hour before serving.

Serve with rice, rotis, idiyappam.