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Last Updated Friday December 09 2016 05:32 AM IST

Chemmeen vazhakka roast

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Chemmeen vazhayka roast

What else can a Malayali choose when we have fish delicacies in umpteen flavors? And prawns are the ultimate choice you can pair with a cup of steaming red rice, chappathi, paratha or even dosa. Add a new twist to the traditional chemmen curry by pairing it up with raw banana slices.

Ingredients

1

½ kg cleaned prawns

2

¼ tsp mustard seed

A pinch of fenugreek

2 tsp cut ginger

2 tsp cut garlic

3

150 g shallots cut

4

2 tsp ginger-garlic paste

5

1 tsp turmeric powder

4 tsp chilli powder

Salt as required

6

2 tomatoes chopped

7

2 tbsp tamarind water

8

1 sliced raw banana

9

½ cup coconut milk

10

5 tsp coconut oil       

Preparation

Heat oil in a pan

After heating ingredient no. 2 in it, add shallots and saute

When shallots turn brownish in color, saute adding ginger-garlic paste

Add ingredient no. 5 to it and mix well

When the raw smell disappears add tomatoes and saute

At a stage when oil separates, add tamarind water and raw bananas

Cook till all the water evaporates

Keeping the flame low add coconut milk and prawns to it stirring slowly

When completely cooked, remove from stove

Serve hot


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