Friday, April 1, 2011

Chemmeen Peera - Shrimp cooked with Coconut and Gambooge

I think Chemmeen Peera is a truly authentic dish from Kerala that almost symbolizes the coastal cuisine of the state. When people visit Kerala in search of exotic dishes, I think this should be considered a must! Simply lip smacking tangy goodness!
This is an absolutely fabulous dish that goes really well with rice and moru curry. Always a huge hit at home.. gets people to lick their fingers and plates clean.
Credit: http://www.mooshikan.com/index.php/recipes/285-chemmeen-peera-pattichathu

Chemmeen-Peera

Ingredients:

Small sized prawns: 1/2 kg (I used large and it was still amazing!)
Kudampuli: 2 pieces
Curry leaves: 1 sprig
Turmeric powder: 1/4 tsp
Water: 1/4 cup
Salt: to taste

To grind:
Shredded coconut: 1 cup
Garlic: 3 cloves
Shallots (small onions): 2-3
Ginger: 1/2 inch piece
Green Chilli: 4

For seasoning:
Mustard seeds: 1 tsp
Shallots: 3-4
Curry leaves: 1 sprig
Oil: as needed

Method:

1. Cook prawns with water, kudampuli, salt, curry leaves and turmeric powder.
2. Grind coconut with garlic, ginger, shallots and green chillies.
3. Add the above mixture to cooked prawns and cook for 5-10 mins, or until raw smell is gone.
4. In a seperate pan, heat oil and add mustard seeds, when its done spluttering, add finely sliced shallots and curry leaves. Saute until shallots turn golden brown.
5. Add the cooked shrimp and coconut mixture to the seasoning and mix well.
6. Allow to cook for another 5 mins and switch off. Ready to serve!
I had served it with rice and pineapple pachadi.

kudampuli
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