Chemmeen Moilee

Chemmeen Moilee
Chemmeen Moilee
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 4
  • 300 gms Prawns
  • 1 sprig curry leaves
  • 1/4 teaspoon chopped Garlic
  • 1/4 teaspoon Ginger thin strips
  • 1 large Onion sliced
  • 1 pinch Turmeric powder
  • 1/4 teaspoon Lime juice
  • 100 ml Coconut milk
  • 10 ml coconut oil
  • 2 gm mustard seeds
  • salt (to taste)

Marinate the cleaned prawns with turmeric powder, salt and fresh lemon juice and keep it aside for a while. Now for a Curry, Place a pot with 2 tablespoon of coconut oil add a teaspoon mustard seeds, some curry leaves. Let them crackle add sliced onions and keep the pot closed for a while till the onions soften. "

Now it’s time to add ¼ teaspoon of chopped garlic and 1 tablespoon of ginger strips, a little bit of chopped green chillies. Add a pinch of turmeric mix it well and a cup of thick coconut milk. Now add salt, some fresh coriander leaves, a teaspoon of lime juice and some water to make fabulous gravy. Keep the gas simmer for some times. "

Once the masala is ready, add the marinated Prawns in it. Keep the pot closed for 5-10 minutes. So that the prawns cook well and the amazing Chemmeen Moilee is ready to serve."

  • Clean the Prawns very well before marinating it.
  • To get rid of the smell of prawns, apply salt and lemon juice to the prawns before cooking. Leave for 15 – 20 minutes so that it gets marinated and taste well.
 

Chingari Malaikari

Chingri Malaikari
Chingri Malaikari
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 4
  • 500 gms Prawns ((big/medium size) )
  • 2 medium sized onions
  • 2 tbps Ginger-garlic paste
  • 1 slit up Green chilli
  • 3/4 cup Coconut milk
  • 2 tsp Turmeric powder
  • 2 tsp Red chilli powder
  • 1 tsp sugar
  • salt (to taste)
  • 2 tbps oil
  • bay leaves
  • 4 cardamoms
  • 2 cardamoms
  • 5-6 cloves

Wash the prawns very well before you marinate it. Add salt and a touch of turmeric powder and mix it."

Heat 1-2 tsp of mustard oil in a pan. Once the mustard oil comes to a smoking point, add a bit of salt. When the mustard oil is hot, put some mustard seeds into it and once the mustard seeds start to crackle you could add 2 pieces of cardamom, 2-3 of cloves, 1-2 pieces of cinnamon sticks, 1-2 bay leaves, 1 cup of onion paste, 2-3 tsp of ginger garlic paste, paste of 1-2 green chilies and mix it very well until it becomes a bit dry. Once the masala is ready, add 1-2 tsp of turmeric powder and 1 tsp of red chilly and mix it well. Add a little water to the mix so that the masala comes out well. Continue to stir and add 1 cup of coconut milk to the masala. Please keep the stove simmer and continue to mix it add more water if you want more gravy. Keep it covered for sometime. Let the mix get boiled, keep it for a 2-3 minutes. "

  • Coconut milk could be made at home or you could use the ready to cook instant coconut milk available in the market.