Dry prawn Curry

Dry Prawn Curry

Ingredients:

For the Prawns:

250-300g Prawns, cleaned and deveined (preferably medium-sized)

1/2 cup Raw Mango, peeled and diced into small pieces

1 medium Onion, thinly sliced

1 Green Bell Pepper (Capsicum), thinly sliced (you can also use other colors)

1 inch Ginger, thinly sliced or julienned

3-4 cloves Garlic, thinly sliced

2 sprigs Curry Leaves

Salt to taste

1/4 cup Water (or as needed)

For the Coconut Paste:

1 cup Grated Coconut (fresh or frozen, thawed)

3-4 Small Onions (Shallots), roughly chopped

4-5 Dried Red Chillies (adjust to your spice preference), soaked in warm water for 10-15 minutes

1 sprig Curry Leaves

1/2 teaspoon Turmeric Powder

Preparation

Prepare the Coconut Paste:

In a grinder or blender, combine the grated coconut, chopped small onions, soaked red chillies, curry leaves, and turmeric powder.
Grind to a coarse or semi-smooth paste. You don’t need to add any water initially. If needed, add a tablespoon of water at a time to help the grinding process, but keep the paste thick. Set aside.

Combine Ingredients with Prawns:

In a bowl, add the cleaned and deveined prawns.
Add the diced raw mango, sliced onion, sliced green bell pepper, sliced ginger, and sliced garlic to the prawns.Tear one sprig of curry leaves and add it to the mixture.

Add the Coconut Paste and Season:

Add the prepared coconut paste to the prawn and vegetable mixture.Mix everything well with your hands, ensuring the prawns and vegetables are thoroughly coated with the paste.Add salt to taste and mix again.

Cook the Chemmeen Pattichathu:

Transfer the mixture to a shallow pan or a clay pot (manchatti, if available, for authentic flavor).Add about 1/4 cup of water to the pan. The water should just be enough to prevent sticking and help in cooking. Be mindful that the vegetables and prawns will also release some water.Place the remaining sprig of curry leaves on top.Cover the pan and cook on medium heat for about 15-20 minutes, or until the prawns are cooked through and have turned pink. Stir gently in between to ensure even cooking and prevent sticking.

Check for Doneness and Adjust:

Check if the prawns are cooked and the vegetables are tender. The gravy should have thickened slightly.Taste and adjust the salt if needed. If you prefer a drier consistency, you can cook for a few more minutes without the lid, allowing the excess moisture to evaporate.

Serve:

Once cooked, remove from heat. Chemmeen Pattichathu is best served hot with steamed rice.

for details watch video