Kerala
Chemmeen ularthiyathu
Prawns roasted slow with shallots, coconut slivers and kudampuli. Dark, glossy, and gone too soon.
40 minTime
27 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original301kcal
27 gprotein
5 gfibre
40minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Cook the prawns with kudampuli and its water, turmeric, half the chilli powder and salt, covered, on medium until the prawns turn opaque.
- 2Heat coconut oil in a heavy pan or uruli. Fry the coconut slivers until golden brown. Add shallots, ginger, garlic, green chilli and curry leaves and fry until the shallots turn brown.
- 3Lower the heat and add the remaining chilli powder and coriander powder. Stir for 30 seconds.
- 4Add the prawns with all their liquid. Roast on medium, stirring often, until the liquid is gone and the masala clings to the prawns. Remove the kudampuli pieces if you like.
- 5Add the crushed pepper and a few fresh curry leaves, toss for a minute and serve hot.
Serve it like this
Serve in a small bowl with fried curry leaves on top, beside matta rice and a cooling moru curry.
