Discover the rich and fragrant flavors of Kerala with our 'Malabar Chemeen Curry' dish! This traditional prawn curry is a perfect mix of spices, offering a delightful taste of the Malabar coast to satisfy all your #MonsoonCravings.

MALABAR CHEMEEN KARI

Components

500 grams small prawns (chemeen).
10-12 small onions (shallots).
2 green chillies.
4 curd chillies.
2 medium green mangoes, peeled.
Salt to taste.
1 tsp turmeric powder.
5 tbsps oil.
1 tbsp coriander powder.
1 tablespoon red chilli powder.
1 1/2 cups scraped coconut, ground.
10-12 curry leaves.
1 tablespoon tamarind pulp.
2 drumsticks.
1 tsp fenugreek seeds (methi dana), crushed lightly.
4 dried red chillies, broken.

Method.

1. Halve onions. Slit green chillies and blend with curd chillies. Approximately slice green mangoes.
2. Mix prawns with salt, turmeric powder and reserved in a fridge to marinade for 15 minutes.
3. Heat 3 tablespoons oil in a non stick pan, include onions and sauté. Add green chillies, curd chillies, coriander powder, red chilli powder and ground coconut. Mix well, add salt, curry leaves and tamarind pulp. Mix again. Include 1 cup water and mix. Prepare the gravy for a couple of minutes.
4. Peel and cut the drumsticks into 2 inch pieces. Boil some water in a non stick pan, add salt and drumsticks and cook.
5. Strain the gravy into a bowl, pressing to extract all the flavours.
6. Heat staying oil in another non-stick pan. Include fenugreek seeds and red chillies. Add mangoes and mix well. Add marinaded prawns and sauté for a minute.
7. Add strained gravy and move the drumsticks from the boiling water to this pan. Mix and prepare for 3-5 minutes.
8. Serve hot.

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#SanjeevKapoor #SanjeevKapoorKhazana #MonsoonCravings #malabarchemeencurry #chemeencurry #malabarcurry #seafoodcurry #keralarecipe #indiancurry #spicycurry.

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