{"id":3446,"date":"2016-06-11T19:30:20","date_gmt":"2016-06-12T03:30:20","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=3446"},"modified":"2016-06-11T19:30:20","modified_gmt":"2016-06-12T03:30:20","slug":"chemmeen-peera","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/chemmeen-peera\/","title":{"rendered":"Chemmeen Peera"},"content":{"rendered":"<p><a href=\"http:\/\/pepper2salt.com\/chemmeen-peera\/chemmeen-thoran\/\" rel=\"attachment wp-att-3447\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3447\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2016\/05\/Chemmeen-Thoran.jpg\" alt=\"Chemmeen Thoran\" width=\"640\" height=\"431\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2016\/05\/Chemmeen-Thoran.jpg 640w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2016\/05\/Chemmeen-Thoran-150x101.jpg 150w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2016\/05\/Chemmeen-Thoran-300x202.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p>Another authentic fish recipe in Kerala touch with a generous proportion of aroma, flavor and taste added by the grated coconut masala&#8230;&#8230;. Chemmeen Peera pattichathu (Chemmen\/konchu thoran) is a spicy dry gravy style side dish preparation, that\u00a0goes well with boiled brown rice. \u00a0<!--more--><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ol>\n<li>Shrimp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : ~ 40 nos.<\/li>\n<li>Chopped onion : 2 (medium)<\/li>\n<li>Chopped green chilly : 3<\/li>\n<li>Chopped ginger : 1 T \u2013Sp.<\/li>\n<li>Chopped garlic : 1 \u00bd T- Sp.<\/li>\n<li>Coconut -grated : 1 \u00bd Cup.<\/li>\n<li>Turmeric powder : \u00bc T- Sp.<\/li>\n<li>Chilli powder : 2 T- Sp.<\/li>\n<li>Pepper powder : 1 T- Sp.<\/li>\n<li>Salt for taste<\/li>\n<li>Oil : 2 T- Sp (Adjust)<\/li>\n<li>Mustard seeds : \u00bd T- Sp.<\/li>\n<li>Dried red chilli : 2<\/li>\n<li>Curry leaves<\/li>\n<\/ol>\n<p><strong>Method<\/strong><\/p>\n<ul>\n<li>Shelled and deveine the shrimp, if the shrimp is bigger in size cut it into two pieces.<\/li>\n<li>In a mixer add the coconut along, chilli powder, turmeric powder along with pepper powder and make a coarse mixture; keep it aside.<\/li>\n<li>In a kadai\/pan &#8211; preferably earthen pot- add the oil and splutter the mustard seeds; then add the dried red chilli.<\/li>\n<li>Add the chopped onion along with green chilli , chopped ginger and garlic.<\/li>\n<li>Saut\u00e9 it until the onion became translucent.<\/li>\n<li>Add the shrimp, saut\u00e9 it for about 2 minutes and then add salt.<\/li>\n<li>Don\u2019t add any water while cooking the shrimp, shrimp itself oozes some water.<\/li>\n<li>Close the lid and cook it until done.<\/li>\n<li>If any excess water in it, dry it.<\/li>\n<li>Then add the coconut mixture and stir it for about 2 minutes.<\/li>\n<li>Finally add enough curry leaves and switch off the stove.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/pepper2salt.com\/chemmeen-peera\/chemmeenpeera\/\" rel=\"attachment wp-att-3452\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3452\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2016\/05\/ChemmeenPeera.jpg\" alt=\"ChemmeenPeera\" width=\"1024\" height=\"453\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2016\/05\/ChemmeenPeera.jpg 1024w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2016\/05\/ChemmeenPeera-150x66.jpg 150w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2016\/05\/ChemmeenPeera-300x133.jpg 300w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Another authentic fish recipe in Kerala touch with a generous proportion of aroma, flavor and taste added by the grated coconut masala&#8230;&#8230;. Chemmeen Peera pattichathu (Chemmen\/konchu thoran) is a spicy dry gravy style side dish preparation, that\u00a0goes well with boiled brown rice. \u00a0<\/p>\n","protected":false},"author":1,"featured_media":3448,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,5,12],"tags":[],"class_list":["post-3446","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kerala-specials","category-non-vegetarian","category-side-dish"],"_links":{"self":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/3446","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/comments?post=3446"}],"version-history":[{"count":5,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/3446\/revisions"}],"predecessor-version":[{"id":3455,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/3446\/revisions\/3455"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media\/3448"}],"wp:attachment":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media?parent=3446"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/categories?post=3446"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/tags?post=3446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}