Chemmeen Thengakothu Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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

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