CHEMMEEN VARUTHARACHA CURRY RECIPE

Chemmeen Varutharacha Curry Recipe Preparation Time 15 Minutes Cooking Time 40 Minutes Difficulty Average Recipe Type Non Veg. Serves Serves 5 76 cal per serving

Ingredients: • 1 inch Ginger (finely chopped) • 3 cloves Garlic (finely chopped) • 1 cup (236 ml) Coconut (grated) • ½ tsp Turmeric Powder • 1 1/2 tsp Chili Powder • 1 1/2 tsp Coriander Powder • 1 sprig Curry Leaves (chopped) • 1 cup (236 ml) Water • 15 Chemmeen (Prawns) (cleaned and washed) • 2 1/2 tbsp Cooking Oil • 19 Shallots (chopped into fine pieces) • 1 Onion (medium, chopped into fine pieces) • 1 Tomato (medium, sliced into 4 parts) • 3 Green Chilies (split in half) • Salt (to taste) How to make Chemmeen Varutharacha Curry: • Take a pan and heat 2 tsp oil in it. • Put the grated coconut and roast it for around 6-7 minutes. • Add 1/2 tsp coriander powder, 1/2 tsp chili powder and stir till coconut is completely roasted. • Grind roasted coconut into a paste. • Take another pan and heat 1 1/2 tbsp cooking oil. • Add shallots, onion, green chilies and cook till onions and shallots are tender. • Put turmeric powder, remaining coriander powder & red chili powder, ginger, garlic, and salt. Sauté well. • Add prawns and sliced tomatoes. Mix well. • Pour 1 cup of water and let it cook over medium flame for 15 minutes. • When prawns are cooked completely, add the coconut paste and cook for another 5 minutes. • Heat 1 tbsp of oil in a pan and splutter mustard seeds and add curry leaves to it. • Mix the contents into the chemmeen curry. Suggestions: Serve with steamed rice or puttu.