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

Chemmeen Fry / Shrimp Fry

Chemmeen Varuthathu / Shrimp Fry is a spicy fried dish which can be served together with rice or as an apetizer/snack.
Dont forget to remove the vein of the shrimp by making a shallow cut lengthwise down the outer curve of the shrimp's body after you remove the shell.

INGREDIENTS:

• Chemmen / Shrimp – 20 nos
• Ginger Paste - ½ tsp
• Garlic Paste - ½ tsp
• Lime juice – 1 tsp
• Turmeric powder – 1 tsp
• Red chilly powder – 2 tbsp
• Pepper powder – 1 tsp
• Curry leaves – few 
• Coconut oil for frying
• Salt to taste

PREPARATION METHOD:

• Clean and devein the Chemmeen / Shrimp. 
• Marinate the fish with all ingredients and keep it aside for 2 hrs in refrigerator.
• Heat Oil in a Pan.
• Fry the chemmeen along with curry leaves in low fire for 10 minutes.

Recommended Combination:Chemmen Varuthathu / Shrimp Fry can be served hot with Rice / Appam / Chappathi

Konju Theeyal / Shrimp Theeyal

Prawns cooked with fried coconut paste.It is similar to regular theeyal. Here we use prawns as the ingredient instead of vegetables.

INGREDIENTS:

• Cleaned Shrimp - 1 cup
• Sliced shallots(Pearl Onion) - 15 nos
• Slit Green Chilly- 6 nos
• Sliced Coconut - ¼ cup
• Grated Coconut- 1 cup
• Red Chilly Powder - 2 tsp
• Coriander Powder- 2 tsp
• Turmeric Powder- ½ tsp
• Fenugreek Powder- a pinch
• kudampuli - 2-3 pieces
• Curry Leaves - a few
• Salt to taste
• Coconut Oil - 2 tsp

PREPARATION METHOD:

• Heat 1 tsp of oil in a pan add Grated coconut and saute till brown.
• Add chilly powder and coriander powder and stir for a few minutes.
• Remove from fire and allow to cool.
• Grind it to a fine paste.
• Soak kudampuli in water..
• Heat oil in a pan.
• Add sliced onions, Green Chilly and saute,
• Add Shrimp, sliced Coconut, Turmeric Powder, kudampuli, salt and water,let it cook.
• Add coconut paste and let it to boil till the gravy thickens and oil seperates.
• Remove from the fire and add curry leaves.
• Sprinkle fenugreek powder and mix well.

Recommended Combination: Serve hot with Rice, Chappathi, Bread.

Chemmeen Roast / Shrimp Roast

This is a gravyless curry. It can be used as a side dish with Rice, Chappathi, Bread etc.

INGREDIENTS:

• Cleaned Prawns- 1 lb
• Sliced Onion/Shallot- 1 cup
• Chopped Ginger paste-1 tbsp
• Chopped Garlic - 3 tbsp
• Green Chilli(slit) - 5 nos
• Fish Tamarind / Kudampuli - 1 nos
• Coconut Slices - ¼ cup
• Red Chilli Powder- 1 ½ tbsp
• Corriander Powder - 2 tsp
• Turmeric Powder- ½ tsp
• FennelSeed powder - 1 tsp
• Pepper powder- ½ tsp
• Garam Masala - 1 tbsp
• Lemon juice - 1tbsp
• Curry Leaves- 1 stem
• Mustard seeds- 1 tsp
• Coconut oil - 3 tbsp
• Salt to taste

PREPARATION METHOD:

• Soak kudampuli in water.
• Mix garam masala, turmeric powder and salt in lemon Juice.
• Marrinate the prawns and keep it aside for 15 minutes.
• Heat oil in a Pan.
• Add chopped pearl onions, green chillies and saute well, till they turn transparent.
• Add the ginger and garlic in to it and saute for sometime.
• Add chilly powder, coriander powder, pepper powder stir well till raw smell goes.
• Add coconut slices and prawns along with curry leaves into it.
• Add kudampuli along with little water.
• Cover the pan and cook in medium heat.
• When the Prawn is cooked well, remove the lid and roast it until the water fully dried up

Recommended Combination:Chemmen Roast/ Shrimp Roast can be served hot with Rice / Appam / Chappathi

Chemmeen Masala / Shrimp Masala

Cooked Prawns in thick Masala Gravy prepared in a traditional Kerala style.

INGREDIENTS:

• Prawns(Cleaned) - 1 lb
• Sliced Onion- 1 no
• Chopped Ginger - 1 tsp
• Chopped Garlic - 1 tsp
• Green chillies(Slit) - 4 nos
• Grated Coconut - ¼ cup
• Fish Tamarind (kudam puli) - 2 nos
• Redchilli powder - 1½ tsp
• Coriander powder - 2 tsp
• Turmeric powder ¼ tsp
• Garam masala Powder- 1tsp
• Curry leaves - a few
• Coconut Oil- 2 tbsp
• Salt - to taste

PREPARATION METHOD:

• Soak kudampuli in water.
• Heat 1 tsp of oil in a pan add Grated coconut and saute till brown.
• Add ½ tsp chilly powder and ½ tsp coriander powder and stir for a few minutes.
• Remove from fire and allow to cool.
• Grind it to a fine paste.
• Heat oil in a pan.
• Add sliced Onions, Green Chilly and saute, till they turn golden brown colour.
• Add the 1 tsp chilli Powder ,1 ½ tsp Corriander Powder, Turmeric Powder and the Garam masala and stir well till raw smell goes.
• Add the prawns, kudampuli, salt and little water to this and mix well.
• Cover the pan and cook in medium heat.
• Once the prawns are cooked add the coconut paste and let it boil .
• Once the gravy is thickened, add curry leaves and remove from fire.

Recommended Combination: Serve hot with Rice, Chappathi, Bread.