Ethaykka chemmeen curry

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 1 big - raw plantain (chopped into big pieces)
  • 1/2 kg - prawn
  • 2 tsp - red chilli powder
  • 1/4 tsp - turmeric powder
  • 1 lemon-sized ball of tamarind pulp
  • 2 cups - water
  • Salt
  • To grind:
  • 1/2 - grated coconut
  • 1/4 tsp - turmeric powder
  • 1 tsp - red chilli powder
  • 4 - shallots
  • 3-4 - garlic
  • 1/2 tsp - pepper corns
  • 1 tsp - ginger, chopped
  • 1 tbsp - oil
  • To temper:
  • 1 tbsp - oil
  • 3 - dry chillies
  • 1/2 tsp - mustard
  • 2 - shallots
  • 2 sprigs - curry leaves

How to Make Ethaykka chemmeen curry

  • Heat 1 tbsp oil and fry coconut, shallots, garlic and ginger, pepper, turmeric, chilly powder.
  • When the colour changes, remove from heat, cool and grind to a fine paste.
  • To the cleaned prawns, add chopped plantain, chilly powder, turmeric powder, tamarind, salt and 2 cups of water and cook in a pan.
  • Once the prawn and plantain are cooked well and quite dry, add in the ground masala and some more water if required.
  • Cook till the curry is done.
  • In a kadai, splutter mustard, chilly, shallots and curry leaves and season the prepared curry.

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