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Tuesday, May 18, 2010

Chemmeen Thengapaal Curry / Shrimp Curry in Coconut milk


Chemmeen Thengapaal Curry / Shrimp Curry in Coconut Milk is a delicious curry for shrimp lovers.
It can be prepared to accompany Rice, Appam or Chappathi as a rich gravy curry.

INGREDIENTS:
  • Cheemeen / Shrimp - 1 lb / 500g
  • Finely sliced Onion - 1 no
  • Green chillies(slit) - 3 nos
  • Sliced Tomato -1 no
  • Garlic paste - 1 tsp
  • Ginger paste - 1 tsp
  • Chilly powder - 2 tsp
  • Corriander powder - 2 tsp
  • Turmeric powder - 1 tsp
  • Pepper Powder - ½ tsp
  • Garam masala - 1 tsp
  • Fenugreek seeds - pinch
  • Thin coconut milk - ½ cup
  • Thick coconut milk - ½ cup
  • Kudampuli - 2 pieces
  • Mustard seeds - ½ tsp
  • Coconut oil - 2 tbsp
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Mix 1 tsp Chilly Powder, 1 tsp Coriander powder, 1 tsp Turmeric Powder , ½ tsp Garam Masala, Pepper Powder and Salt.
  • Marinate the Shrimp / Chemmeen with Masala mix and keep it in the fridge for an hour.
  • Heat Oil in a pan.
  • Add Mustrard seeds and allow to Splutter.
  • Add Onion and Green Chilly and saute well till the Onion turns transparent.
  • Add ginger garlic paste and saute for a minute.
  • Add the remaining Chilli powder, corrainder powder, gram masala powder and saute till the raw smell goes.
  • Add sliced Tomato and staute well till the tomatoes are mashed.
  • Add the marinated Shrimp / Chemmeen to the pan.
  • Add the thin coconut milk along with kudampuli and salt and mix well
  • Cover the Pan and allow to cook the shrimp in medium heat.
  • When Shrimp is cooked, add thick coconut milk and cook for another 2 mins.
  • Remove from the fire and add curry leaves.
  • Sprinkle fenugreek powder and mix well.
Recommended Combination: Chemmen Thengapaal Curry can be served hot with Rice / Appam / Chappathi


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