Chemmeen Curry-ചെമ്മീന്‍ കറി

Ingredients (Serves 4 – 5)

• Prawns : 400 – 500 gm /Around 30 – 35
• Turmeric powder:1/4 tsp
• Chilly powder:1/2 tsp
• Salt:  To taste
• Onion : 1/2 medium, finely chopped (Use pearl onions instead for an extra taste)
• Ginger-garlic paste: 2 – 3 tsp
• Green chilies : 2, slit
• Curry leaves:1 sprig
• Tomato : 1 large, finely chopped
• Turmeric powder :1/2 tsp
• Chilly powder: 2 tsp (Use Kashmiri chilly powder to make it less spicy)
• Coriander powder:1 tbsp
• Pepper powder:1/4 tsp
• Kudam puli / gamboge :1 – 2 small or to taste(Soak them in enough water and tear into small pieces)
• Mustard seeds: 1/2 tsp
• Dry red chilies : 2
• Coconut oil:1.5 tbsp + 1 tsp
• Salt : To taste

Directions:

1. Wash and clean the prawns. Marinate the prawns with other ingredients numbered 1 for at least 15 – 20 minutes.
2.  Heat 1.5 tbsp oil in a meen chatti / claypot or a heavy-bottomed pan at medium heat. Splutter the mustards and fry dry red chilies. Next add finely chopped onion, ginger-garlic  paste, green chilies and curry leaves. Saute for a few minutes or until onion turns light golden. Bring down the heat. Add the spice powders numbered 4 and saute until their raw smell is gone, about 1 minute or so. Add finely chopped tomatoes, salt and saute until tomato turns mushy and oil separates, about 8 minutes. Next add 3/4 cup hot water, kudam puli pieces and enough salt. Bring to a boil at medium heat and cook for a few minutes. Add the prawns. Cook for 10 – 12 minutes or until done and gravy is thick. Add 1 tsp coconut oil and a few curry leaves. Set aside for 15 minutes. Serve with rice and a thoran/mezhukkupuratti.