Cleaned Chemmeen ( Prawns) – 250 gram
Grated coconut – 2 cup
Shallots – 20 nos
Garlic – 5 cloves
Ginger – 1 inch piece
Curry leaves – 2 petal
Chilly powder – 3 tea spoon
Coriander powder – 2 tea spoon
Turmeric powder – 1 pinch
Tamarind ( valan puli) – one lemon size
Tomato – 1
Mustard seed – ½ tea spoon
Coconut oil – 2 table spoon
Salt – as required

Method of preparation

Clean the Prawns ( chemmeen) thoroughly. Chop Ginger, garlic , shallots and tomato into very fine pieces. take a pan and heat. Add one table spoon oil and heat. Add chopped garlic, ginger , half portion of shallots , curry leaves one petal and grated coconut into it one by one and saute in medium flame. when it becomes golden colour , reduce the flame and add chilly powder, coriander powder and mix it for two more minutes. Then switch off the stove. after getting cooled, first take the mixture and make a paste using a mixer. Add little more water and make a fine paste.

Later soak the tamarind in 2 ½ cup of water and filter and take the tamarind juice. Take another pan . add prawns, tamarind juice, tomato , turmeric powder, salt into it and cook for 10 minutes by closing the lid. On getting cooked add the prepared paste and boil for one more minute. Then switch off the flame. take another pan and heat . add mustard seed and allow to get spluttered. Then add remaining chopped shallots and curry leaves into it and saute. Then add the sauted prawns into it and mix. Chemmeen thiyal is ready.

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