CHEMMEEN POLLICHATHU / PRAWNS POLLICHATHU

Chemmeen pollichathu is a delicacy of  Kerala seafood. It is an authentic side dish of   God Own Country's seafood items. Here, prawns are marinated in spices such as chilly powder, turmeric powder and lime juice etc and cooked in an array of masalas, herbs and coconut milk.

PRAWNS POLLICHATHU 

INGREDIENTS

Prawns - 500 g (cleaned)

Onion - 1 (chopped )

Shallots - 1/2 cup (chopped)

Ginger - 2 inch piece

Garlic - 6 cloves (chopped)

Green Chilly - 2 (slit into half)

Curry leaves - 3 springs

Coconut oil - 2 teaspoon

Chilly powder - 1 teaspoon

Coriander powder - 1 teaspoon

Turmeric powder - 1/4 teaspoon

Black pepper - 2 teaspoon (crushed)

Coconut milk - (thick) 1 cup

Salt - to taste

For Marination

Chilly powder - 1 teaspoon

Turmeric powder - 1/4 teaspoon
Salt - to taste
Lime juice - 1 teaspoon

PREPARATION

   Marinate prawns with chilly powder, turmeric powder, salt and lime juice for 30 minutes. Heat oil in a pan and toast marinated prawns in low flame and keep aside. Heat oil in the same pan and add mustard seeds and fenugreek seeds and allow it to splutter. Add onion, curry leaves, ginger, garlic, green chilly and shallots and saute for some time. Add red chilly powder and coriander powder, turmeric powder and crushed black pepper and mix well. Add chopped tomato pieces and saute well. Add toasted prawns and combine well with the masala. Add some water and salt and cook for some time. Finally add coconut milk and cook until the gravy get thick. Add some curry leaves and turn off the flame. Serve Chemmeen Pollichathu with roti or chapathi or appam or rice.

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BINDU JAYESH

bindurohinipillai@gmail.com