Chemeen Chatti Curry

Chemeen Chatti Curry

Ingredients

500 grams prawns cleaned and deveined

½ teaspoon mustard seeds

2 medium tomatoes chopped

¼ teaspoon fenugreek seeds

1 medium onion chopped

2 sprigs curry leaves

1 cocum/kudampuli

1” julienned ginger

1 slitted green chili

3-4 tablespoon Kashmiri chili powder

1 ½ - 2 tablespoon coriander powder

¼ teaspoon turmeric powder

½ cup water

1 ½ cup thick coconut milk

Salt to taste

2 tablespoon coconut oil

Method

• Heat 2 tablespoon oil in a chatti (earthern pot) and splutter mustard and fenugreek seeds.
• Sauté onion, green chilies, curryleaves and ginger for 2 minutes.
• Add Kashmiri chillipowder, coriander powder, turmeric powder and sauté for a minute on low flame.
• Stir in the chopped tomatoes and cook until the tomatoes are mashed.
• Add prawns along with cocum, salt and water, cover and cook for 2-3 minutes.
• Once the prawns get cooked and gravy thickens, add thick coconut milk and turn off the flame.
• Serve hot with rice/chapatti.