CHEMMEEN ACHAR / PRAWNS PICKLE

Wow! Today I am adding my favourite Chemmeen achar recipe for you.. A bowl ofplain white rice could not tastier than how they taste with prawns pickle. A lot of my viewers requested me to post the recipe of prawns achaar, since my friends had tasted my prawns pickle and they all like it. Now I am adding it here. The photo is bit older and I will add the step by step photos shortly.

PRAWNS PICKLE

 INGREDIENTS


Prawns - 1 kg
Chilli powder - 4 teaspoon
Turmeric powder - 1/2 teaspoon
Ginger - 1 piece
Garlic - 2 pod
Green chilli - 4
Fenugreek - 1 teaspoon
Mustard seeds - 1 teaspoon
Vinegar - 2 table spoon
Asafoetida - 1 teaspoon
Curry leaves - 2 springs
Dried chilli - 2
Cooking oil - as needed
Salt - to taste

PREPARATION

   Clean and wash prawns well and keep aside. Marinate prawns with chilli powder, turmeric powder and salt for half an hour. Crush ginger and garlic and keep aside. Chop green chilli. Pour oil into a hot pan and fry the marinated prawns. Keep this aside. Splutter mustard seeds, fenugreek seeds, dried chilli and curry leaves in the same oil. Then add crushed ginger and garlic and chopped green chillies and saute well till the raw smell disappears. Add chilli powder and asafoetida powder to it and stir well. Add fried prawns, salt and vinegar and mix well. Boil the pickle and turn off the flame when it get thick. Allow it to cool and store it in an airtight container. Tasty and yummy prawns pickle is ready. Enjoy....

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BINDU JAYESH
bindurohinipillai@gmail.com

CHEMMEEN THORAN / KONJU THORAN / PRAWNS THORAN / PRAWNS STIR FRY WITH COCONUT GRAVY

Chemmeen is the most popular seafood consumed in Kerala as well as in India. We can make a variety of dishes from prawns like chemmeen theeyal,  chemmeen curry, chemmeen fried rice and so on. I added some the recipes here early. Now I am adding an easy and delicious prawns recipe. Try this recipe and enjoy the authentic seafood taste of Kerala.

CHEMMEEN THORAN

INGREDIENTS


Prawns - 500 g
Grated coconut - 1 cup
Ginger - 1 piece
Shallots - 15
Garlic - 7 pod
Green chilli - 3
Chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Curry leaves - 3 springs
Onion - (small ) 1
Salt - to taste
Cooking oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Dried chilli - 2

PREPARATION


   Clean and wash prawns and cook it with turmeric powder, salt and some water. Turn off flame when it get cooked and evaporated the water from it. Keep it aside. Chop onion, green chilli, garlic and shallots. Crush ginger piece. Grind grated coconut with chilli powder, coriander powder and garam masala and keep aside. Pour some oil in a hot pan, splutter mustard seeds. Add dried chillies and curry leaves to the pan. Add chopped shallots, onion, green chillies, garlic and crushed ginger to it and saute well. Add some salt and stir well. When it get sauteed, add ground coconut mix and saute for 4 minutes. Finally add cooked prawns to it and stir well. Close the pan with a lid and cook for 2 minutes in low flame. Open the lid and stir well to combine the prawns and gravy. Add curry leaves. The delicious chemmeen Thoran is ready. Serve it with rice or chapathi.

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BINDU JAYESH
bindurohinipillai@gmail.com

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

KONJU THEEYAL / CHEMMEEN THEEYAL / PRAWNS CURRY IN FRIED COCONUT GRAVY

Konju Theeyal is an authentic and traditional side dish of Mid Travancore region especially in Alappuzha District. Now I am presenting one of my favourite dish I ever made. Try this Konju Theeyal today itself.

KONJU THEEYAL

See the Recipe

INGREDIENTS

Chemmeen (Konju / prawns) - 1/2 kg (cleaned)
Shallots - 1 1/2 cup (chopped)
Coconut bits - 1 cup
Coconut (grated) - 1 1/2 cup
Chilly powder - 1 teaspoon
Green chilly - 3 (slit)
Turmeric powder - 1/4 teaspoon
Coriander powder - 3/4 teaspoon
Fenugreek powder - 1/4 teaspoon
Tamarind juice - a little
Salt - to taste
Coconut oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Dried chilly - 2
Curry leaves - 3 springs

PREPARATION


 
   Dry fry grated coconut in a pan till deep brown.  Add chilly powder, coriander powder  and fenugreek powder. Mix well. Allow it to get bit cool. Grind the coconut mix well to get a smooth paste. (Don't add water while grinding).  Pour some oil in a  hot pan and put mustard seeds and dried chilly into it. Allow it to splutter. Then add shallots, curry leaves and coconut bits and saute well. Add cleaned prawns (konju) to it and saute. Add turmeric powder and salt.  Pour some water. When water get boiled, add fried coconut paste and allow it to boil.  Then turn the flame on sim and cook the curry until get thick. Add tamarind juice and cook for 5 minutes more.  Turn off the flame. Tasty Konju Theeyal is ready. It is a very good combination with hot rice.

STEP BY STEP METHOD

1.Dry fry grated coconut in a pan till brown.

2. Addchilly powder, coriander powder and fenugreek powder and mix well. Turn off the flame and allow it to cool.

3. Grind it into a smooth paste. (don't add water)

4. Pour some oil in a hot pan and add mustard seeds and dried chillies to it. Allow it to splutter.

5. Add shallots, green chilly and coconut bits. curry leaves to it and saute well.

6. Add cleaned prawns to it.

7. Add turmeric powder and salt. Saute for some time.

8. Pour some water and boil it

9. Add coconut paste into it and mix well.

10. Cover the pan with a lid and cook in low flame.

11. When curry get cooked, add tamarind juice and cook for 5 minutes more.

12. Turn off the flame when curry get ready.

ENJOY KONJU THEEYAL WITH RICE

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BINDU JAYESH
bindurohinipillai@gmail.com

KONCHUM MANGA / DRIED PRAWNS MANGO THORAN

Hai friends...

Today.... the Great day of KUMBHA BHARANI celebration of Chettikulangara Devi Temple. Wishing you all a Happy Kumbha Bharani.

   On this day,  there is a special item made in all houses of Onattukara for sadya. I am presenting this tasty and traditional Konchum manga proudly, because my native place is at Onattukara (Mavelikara).

We can prepare Konchum Manga with dried prawns and mango. On the day of Kumbha Bharani, in all houses near Chettikulangara, it is an essential dish for Sadya. See the recipe of delicious and authentic Konchum Manga

INGREDIENTS


Dried Prawns (Unakka chemmeen, Unakka konju) - 250 g
Mango - 2 ( cut it into lenthwise pieces)
Coconut - (grated) 1 1/2 cup
Shallots - 5
Chilly powder - 2 teaspoon
Coriander Powder - 1teaspoon
Turmeric powder - 1/4 teaspoon
Fenugreek powder - 1/4 teaspoon
Coconut oil - 1/2 teaspoon
Curry leaves - 2 springs
Salt - to taste

PREPARATION


   Dry fry dried Prawns in a pan. Remove from flame. Allow it to cool. When it get cool, crush the prawns by pressing it with the backside of a ladle. Thus remove its head and legs.  ( we can crush the prawns in a mixie. But don't powder the prawns. If using this method, remember one thing that wash prawns before frying. Because we can't wash prawns after crushing it in blender.) Wash prawns well. Grind coconut, chilly powder, coriander powder, fenugreek powder, shallots and turmeric powder together. Don't make a smooth paste. Add this to the prawns. Add mango pieces,salt,curry leaves and some water and put it in a Manchatty (clay pan) and cook. Cover the Chatty with a lid. Cook in low flame when it get boiled. Turn off the flame when Konchum manga get cooked. Pour some coconut oil over it and mix well. The flavorful smell will spread around the house.

  The traditional Konchum manga is ready. It is a delicious side dish for hot rice. Enjoy the Onattukara taste...

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BINDU JAYESH
bindurohinipillai@gmail.com