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
- Shrimp : ~ 40 nos.
- Chopped onion : 2 (medium)
- Chopped green chilly : 3
- Chopped ginger : 1 T –Sp.
- Chopped garlic : 1 ½ T- Sp.
- Coconut -grated : 1 ½ Cup.
- Turmeric powder : ¼ T- Sp.
- Chilli powder : 2 T- Sp.
- Pepper powder : 1 T- Sp.
- Salt for taste
- Oil : 2 T- Sp (Adjust)
- Mustard seeds : ½ T- Sp.
- Dried red chilli : 2
- 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.
