Another authentic fish recipe in Kerala touch with a generous proportion of aroma, flavor and taste added by the grated coconut masala……. Chemmeen Peera pattichathu (Chemmen/konchu thoran) is a spicy dry gravy style side dish preparation, that goes well with boiled brown rice.  

Ingredients

1. Shrimp                : ~ 40 nos.
2. Chopped onion : 2 (medium)
3. Chopped green chilly : 3
4. Chopped ginger : 1 T –Sp.
5. Chopped garlic : 1 ½ T- Sp.
6. Coconut -grated : 1 ½ Cup.
7. Turmeric powder : ¼ T- Sp.
8. Chilli powder : 2 T- Sp.
9. Pepper powder : 1 T- Sp.
10. Salt for taste
11. Oil : 2 T- Sp (Adjust)
12. Mustard seeds : ½ T- Sp.
13. Dried red chilli : 2
14. Curry leaves

Method

• Shelled and deveine the shrimp, if the shrimp is bigger in size cut it into two pieces.
• In a mixer add the coconut along, chilli powder, turmeric powder along with pepper powder and make a coarse mixture; keep it aside.
• In a kadai/pan – preferably earthen pot- add the oil and splutter the mustard seeds; then add the dried red chilli.
• Add the chopped onion along with green chilli , chopped ginger and garlic.
• Sauté it until the onion became translucent.
• Add the shrimp, sauté it for about 2 minutes and then add salt.
• Don’t add any water while cooking the shrimp, shrimp itself oozes some water.
• Close the lid and cook it until done.
• If any excess water in it, dry it.
• Then add the coconut mixture and stir it for about 2 minutes.
• Finally add enough curry leaves and switch off the stove.