Chemmeen vazhakka roast

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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