CHEMMEEN THEEYAL

CHEMMEEN THEEYAL
By:-Suchitra Reghuram

Prawns cleaned and deveined - a hand full
drumstick - 1
shallots - 3 - cut to rings
green chilly - 3 split
tamarind pulp - 2 tablespoon
grated coconut - 2 hand full
chilly powder - 1 1/2 teaspoon
coriander powder - 3 teaspoon
turmeric powder - 1/2 teaspoon
fennel powder - 1/4 teaspoon
asafoetida powder - 1/4 teaspoon
curry leaves - 1 sprig
mustard seeds - 1 teaspoon
dry red chilly - 2
coconut oil - as required
salt to taste

mix prawn, drumstick , shallots and green chilly in a pan and add enough water. cook. when it starts boiling bring to simmer. in another pan mix grated coconut, 1 ringed shallot and curry leaves. heat it. fry till it turns golden brown. then add turmeric powder and coriander powder. fry again. when you feel the raw smell has disappeared add chilly powder and stir fry again. put off the flame before the chilly burns off. grind this mixture to a smooth paste without adding water. when its smooth oil will appear while grinding. by this time our prawn mix would b cooked. add this paste and tamarind pulp to the prawn mix and cook for another few more minutes until the gravy is thick enough , as you require. then add fennel powder and asafoetida powder. temper it with fried mustard seeds, dry red chilly and curry leaves. ...serve with rice or chappathi.