Ingredients

• 500 g - cleaned, deveined prawns
• 3 - Gambooge
• 6 - finely chopped shallots
• 6 - finely chopped garlic cloves
• 1 inch - piece finely chopped ginger
• 3 sprigs - curry leaves
• 1 cup - coconut, cut into thin bits
• 1 tbsp - coconut oil
• To be ground:
• 3 tbsp - grated coconut
• 2 tsp - coriander powder
• 2 tsp - chilli powder
• 1/2 tsp - turmeric powder

How to Make Chemmeen Thengakothu Curry

• Grind the grated coconut with coriander powder, chilli powder and turmeric powder with a little bit of water to a fine paste.
• Keep aside.
• Mix the prawns with a little bit of salt, coconut bits, 1/4 tsp turmeric, 1/4 tsp chilli powder, 1 sprig of curry leaves, shallots, garlic and ginger.
• Place the earthen pot over the flame.
• Pour 1/4 cup of water and gambooge and let boil.
• Add the prawns into it along with remaining curry leaves.
• Cook till the prawns are done.
• Add the ground paste into it and mix well.
• When it starts to boil, switch off heat.
• If using coconut oil, drizzle it on top of the curry.
• Serve hot with rice.
• Recipe Courtesy: Mareena's Recipe Collections