Chemmeen Varutharacha Curry Recipe

• 1 inch Ginger (finely chopped)
• 3 cloves Garlic (finely chopped)
• 1 cup (236 ml) Coconut (grated)
• ½ tsp Turmeric Powder
• 1 1/2 tsp Chili Powder
• 1 1/2 tsp Coriander Powder
• 1 sprig Curry Leaves (chopped)
• 1 cup (236 ml) Water
• 15 Chemmeen (Prawns) (cleaned and washed)
• 2 1/2 tbsp Cooking Oil
• 19 Shallots (chopped into fine pieces)
• 1 Onion (medium, chopped into fine pieces)
• 1 Tomato (medium, sliced into 4 parts)
• 3 Green Chilies (split in half)
• Salt (to taste)

• Take a pan and heat 2 tsp oil in it.
• Put the grated coconut and roast it for around 6-7 minutes.
• Add 1/2 tsp coriander powder, 1/2 tsp chili powder and stir till coconut is completely roasted.
• Grind roasted coconut into a paste.
• Take another pan and heat 1 1/2 tbsp cooking oil.
• Add shallots, onion, green chilies and cook till onions and shallots are tender.
• Put turmeric powder, remaining coriander powder & red chili powder, ginger, garlic, and salt. Sauté well.
• Add prawns and sliced tomatoes. Mix well.
• Pour 1 cup of water and let it cook over medium flame for 15 minutes.
• When prawns are cooked completely, add the coconut paste and cook for another 5 minutes.
• Heat 1 tbsp of oil in a pan and splutter mustard seeds and add curry leaves to it.
• Mix the contents into the chemmeen curry.