Showing posts with label Prawns. Show all posts
Showing posts with label Prawns. Show all posts

Saturday, June 13, 2015

Chemmeen Cutlet / Prawns Cutlet

Small Prawns    - 200 gm

potatoes mashed   - 1 no

Onion chopped   - 1 no

Green chilli chopped  - 4 nos

Ginger chopped      - 1 tsp

chilli powder           - 1/2 tsp

Turmeric powder    - 1/4 tsp

Salt as needed

chopped coriander leaves  - 1/2 bunch

Egg    - 1 no
Bread crumbs as needed
Oil for fry


Clean the prawns. Cook prawns, chilli powder, turmeric powder, salt along with little water. Give this a small whizz in the blender (Do not overblend).

Heat oil in a pan, saute onions, green chillies, ginger. When it is sauteed well, add prawns and coriander leaves. Now add potato mashed, . Once it is cold, mix them thoroughly with your hands. With hands, roll the mixture into mini logs. Dip them in whisked egg whites and then dip them in  breadcrumbs. 

Heat oil in a pan. Deep fry the cutlets. Transfer them to paper towels when golden brown. Serve hot with tomato ketchup or green chutney of your choice. 

Sunday, March 30, 2014

Konju Kuzhambu/Prawns in coconut tomato gravy

Delicious prawns curry cooked using ground coconut and tomato paste.


Prawns   - 30 nos

To grind

Grated coconut  - 1/2 cup

Tomato chopped  -3 cups

For tempering
Mustard seeds  - 12 tsp
Urdu dal          - 1 tsp
Cumin seed    - 1/2 tsp

Green chilli   chopped  - 2nos

 Chilli powder    - 1 tsp

Turmeric powder - 1/2 tsp

Coriander powder  - 1 tsp

Salt asneeded

Pearlonion   - 15 nos

Tamarind  - a gooseberry size
Curry leaves


Clean the prawns. Grind coconut, tomatoes to a soft paste

heat oil in a pan. Splutter mustard seeds, urad dal, cumin seeds, fenugreek seeds. Add curry leaves, green chillies, chilli powder, turmeric powder and coriander. Add coconut tomato paste and salt. Saute them well. Allow the oil to rise above the surface. When the oil is clear, add prawns, pearl onions and cook them. When prawns are cooked, add tamarind water (if necessary) and boil.

Sunday, December 22, 2013

Prawns fried rice


Big prawns   - 250 gms

Basmathi rice   - 2 cups

Carrot        - 2 nos

Beans      - 1o nos

Green peas    - 1/4 cup

Garlic        - 3 pod

Onion     - 1 no

Coriander leaves

Vegetable oil / Salad oil  - 3 tsp

Soya sauce  - 1 tsp

Cinnamon   - 1 inch piece

Cloves    - 4 nos

cardamom   - 2 nos

Fennel seeds    - 1/4 tsp

Salt as needed


Wash and clean Basmati rice. Drain water. Chop carrots and beans. Cook cleaned prawns with salt and soya sauce. Cook basmati rice along with cinnamon, cloves, cardamom, fennel seeds and salt.

heat oil in a pan. Saute garlic and onion. add green peas, chopped vegetables. Now add cooked prawns. Now add cooked rice and salt. Stir well. Close the lid for 5 minutes and cook.

Turn off the stove and serve the rice decorated with coriander leaves. Serve hot with any spicy curry.

Friday, November 16, 2012

Ash gourd prawns coconut curry / kumbalanga chemmen thenga aracha curry

Recipe - My own recipe

Ashgourd - 2 cups

Prawns      - 200 gm

Onion         - 1 medium

Tomato       -  1 no

Green chillies - 2 nos

Ginger   chopped         - 1 small piece

Turmeric powder         - 1/4 tsp

Tamarind    - small gooseberry sized (soak tamarind in little water)



Grated coconut    - 1cup

Coriander powder - 2 tsp

Chilli powder         - 2tsp

Turmeric powder    - 1/4tsp

Garlic                      - 2 pod

Cumin seeds             - 1/4 tsp

To temper

Mustard seeds   -  1 tsp

Shallots               - 2 tbs

Red chillies         -  2 nos

Curry leaves

Coconut Oil

Cook ashgourd, prawns, onion, tomato, green chillies, ginger, salt, and turmeric powder along with little water. Grind the ingredients well from TO GRIND section. Add the ground ingredients to the cooked ashgourd prawns mixture. Add tamarind water (soak tamarind in water). When it starts to boil, lower the flame, and allow the gravy to thicken. When the gravy thickens, switch off the stove.

Heat oil in a pan, splutter mustard seeds. Add shallots and dry red chillies. When the shallots turn brown in colour, add curry leaves. Pour this to the above curry. Serve hot with rice.  

Monday, October 8, 2012

Dry prawns Oolarthiathu/ Dry prawns stir fry masala


1. Dry prawns - 1/4 kg

2. Coriander powder - 1 dsp.
    Chilli powder - 1 tsp
    Turmeric powder - 1/2 tsp
    Mustard seeds - 1/8 tsp
    Fenugreek seeds - 1 pinch
    Onions finely chopped - 2 dsp
    Garlic - 8 flakes
    Ginger - 1 small piece

3. Fish tamarind as required
    Curry leaves
    Salt to taste

4. Oil - 2 dsp
    Mustard seeds - 2 tsp

5.  Onion finely chopped - 1/4 cup

Clean and soak the prawns in water for sometime. Cook the prawns in a pressure cooker till soft and a little water remains. Grind ingredients in 2 to a fine paste. Add the masala paste to the cooked prawns along with fish tamarind, curry leaves, and salt. Cook on low fire till all the water is absorbed. The prawns should be coated with thick masala. Remove from fire.

Heat oil in a pan, splutter mustard seeds and fry onion in hot oil. Stir in the prepared prawns and saute till the prawns are well seasoned. Remove from heat and serve hot. Goes well with rice.

Recipe Courtesy: Mrs. K.M. Mathew

Saturday, September 22, 2012

Drumstick chemmeen theeyal/Muringakka prawns theeyal /ചെമ്മീൻ തീയൽ


Drumstick - 6 nos

Tomatoes -1no
Green chilli - 2nos
Ginger chopped -1tsp
Small prawns - 1/4-1/2 cup
Tamarind - one gooseberry sized

For  roast and grind

Oil - 1 tsp
Grated coconut - 1 cup
Coriander powder - 1 tbsp
Chilli powder - 1 tabs
Turmeric powder - 1/2 tsp
Shallots/ kunjulli chopped- 3 nos
Garlic - 2 
Cumin seeds -1/2 tsp

For tempering

Mustard seeds -1 tsp
Curry leaves
Dry red chillies, broken - 2 nos
Small onion chopped - 5 nos
Salt as needed
Oil - 2 tbsp

Heat 1 tsp oil in a pan, fry  grated coconut, garlic, shallots . When it turns brown in colour, add coriander powder, chilli powder, and turmeric powder and remove from the stove immediately. When the mixture is cold, grind it in a blender in to a smooth paste. Keep it aside.

Peel and cut drumsticks in to long pieces.

In a pan add one cup of water add drumsticks,prawns, tomato, ginger, green chillies,  salt and bring to boil,   When it is cooked, add ground coconut mixture to this and allow it to boil for 3 -5 minutes.  Now add tamarind water. When it boils, curry thickens. Switch off the stove and remove from heat.

In another pan, splutter mustard seeds, curry leaves, dry red chillies, and shallots and pour over the above curry. Serve hot with rice. 

ചെമ്മീൻ തീയൽ 

മുരിങ്ങാകോൽ ഗ്രീൻ തൊലി ചീകി നീളത്തിൽ കട്ട് ചെയ്തു വെക്കുക .

ഒരു പാനിൽ തേങ്ങാപീര. വെളുത്തുള്ളി , കുഞ്ഞുള്ളി ഇവ ചേർത്ത് വറുക്കുക.തേങ്ങാബ്രൗൺനിറംആകുമ്പോൾമല്ലിപൊടി,മുളകുപൊടി, 
മഞ്ഞൾപൊടി ചേർത്ത് വഴറ്റി .ലോ ഫ്ളയിം വറുക്കുക.വാങ്ങിവെച്ച് 
തണുക്കുമ്പോൾ ബ്ലെൻഡറിൽ ഇട്ടു നന്നായി അരച്ച് എടുക്കുക.

ഒരു പാനിൽ 1 കപ്പ് വെള്ളത്തിൽ മുരിങ്ങാക്കോൽ, ടൊമാറ്റോ കട്ട് ചെയ്തത് , ചെമ്മീൻ,ജിൻജർ, പച്ചമുളക്, ഒരു നുള്ള് മഞ്ഞൾ പൊടി ചേർത്ത് വേവിക്കുക. മുരിങ്ങാക്കോൽ കുക്ക് ആകുമ്പോൾ അരച്ച് വെച്ച  അരപ്പു ചേർത്ത് ചെറിയ തീയിൽ കുക്ക് ചെയുക. വാളൻപുളി കുറച്ചു വെള്ളത്തിൽ പിഴിഞ്ഞു   കറിയിൽ ചേർത്ത് തെളപ്പിക്കാ .കറി തിക്ക്  ആകുമ്പോൾ വാങ്ങിവെച്ച്.വെളിച്ചെണ്ണ ചുടാക്കി കടുക് പൊട്ടിച്ചു , മുളകും, ഉള്ളി, കറി വേപ്പില ഇവ വറുത്തു കറിയിൽ ഇടുക. 

രുചികരമായ  മുരിങ്ങക്ക, ചെമ്മീൻ തീയൽ റെഡി .
ചുടു റൈസ് കുടെ കഴിക്കാൻ വളരെ നല്ല കറിയാ.  

Wednesday, June 13, 2012

Unakkachemmeen chammanthi / dry prawns chutney

This chammanthi is easy to make.Quick side dish goes well with boiled rice and is best served wih kanji.


Dried prawns  - 1 /2 cup

Grated  coconut - 2 cup

Small onion   -  5 nos

Red chilli       - 4 nos

Curry leaves  -  2-3  spring

Tamarind to taste

Salt to taste 


Heat a pan and fry dried prawns over medium flame .Add red chillies, small onions, ginger and saute until its colour change lightly. Then add grated coconut and curry leaves. Saute till it becomes light brown in colour  and  turn off the stove.


Grind coarsely all the ingredients with tamarind and salt .chammanthi  is ready to serve .



Sunday, June 13, 2010

Kochi Style Muringakka Chemmeen Ularthiyathu / Drumstick And Prawns Stir Fry / Moringa And Prawns Stir Fry

Kochi Style Muringakka Chemmeen Ularthiyathu 


Muringakka / Moringa / Drumstick – 4 nos

Prawns, cleaned – ¼ cup

Shallots – 10 nos

Green chili – 2 nos

Curry leaves – few

Salt – as needed

Turmeric powder – ¼ tsp

Chili powder – 1 tsp

Oil as needed


In a pan, add prawns, green chilies, curry leaves, turmeric powder, salt and 3/4  cup of water. Cover the pan with a lid and cook in low flame. Once the water starts to boil, add drumsticks and cook well.

Heat oil in a pan. Saute shallots until light brown. Now add chili powder and fry for 1 minute. To this, add cooked drumsticks and prawn. Mix well. Serve hot with rice.


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