Naadan chemmeen masala

Chemmeen means prawn in malayalam. This recipe is for my sister who love prawns. Thanks to my hubby who once took me to fort cochin and he bought fresh prawns and gave it to a small hotel, the cook prepared kerala prawn masala - very yummy with kerala paratha. Night time, we were sitting next to the sea, watching the china fishing nets, and tasting the prawns - an unforgettable day of my life. If you get a chance to visit cochin, then go to fort cochin and try it. Here comes my version of prawn masala.

To serve 4, you will need

Medium sized prawns - 1 kg, cleaned.
Onion - 2 medium sized, chopped
Tomato - 2 medium sized, chopped
Ginger garlic paste - 2 tbsp
Mustard seeds - 1 tsp
Curry leaves - 2 sprigs
Red chilli powder - 1-1/2 tsp
Pepper powder - 1 tsp
Coriander powder - 2 tsp
Tumeric powder - 1/2 tsp
Fish masala powder - 1 tsp
Thin coconut milk - 2 cups
Water - 1/2 cup
Cocum - 2 pieces (a.k.a kodampuli)
Coconut oil - 3 tbsp + 1 tbsp
Salt to taste

Method

Heat oil in a nonstick kadai and put mustard seeds and let it splutter, then add curry leaves and onion and saute till it turns golden.

 Now add ginger garlic paste and saute till the raw smell of the ginger and garlic disappear.

Now add tomato and cook for a minute.

 

Put chilli powder, coriander powder, fish masala powder, tumeric powder, black pepper powder and a splash of water and cook till the tomatoes turn pulpy.

 

Now add prawns, salt and mix well. Cook till the prawns turn into white colour.

 

Pour in coconut milk, cocum pieces and water. Stir well and cook with lid on till the prawns turn tender.

Now take out the cocum pieces.Finally add 1 tbsp of coconut oil and mix well and serve it with rice and dal or with paratha.

Yummy prawn masala ready....