Chemmeen (Prawns)Thiyyal

Name: Chemmeen (Prawns)Thiyyal
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1/2 kg prawns; 1 potato, cut into small pieces; 4 large onions, sliced; 2 teaspoons red chili powder; 3 teaspoons coriander powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon ground fenugreek; 4 green chilies, chopped; 2 medium tomatoes, peeled and finely chopped; 1 cup fresh coconut, grated; 3 tablespoons cooking oil; 15 fresh curry leaves; 1/2 teaspoon mustard seeds; 3 whole dried red chilies, each cut into 3 pieces; 1 pinch sugar; salt

Submitted by Charishma_Ramchandani

"This is from the Thursday magazine. This was submitted by Indu Resmi Santhosh."

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Ready In:: 1hr 10mins
Ingredients:: 16
Serves:: 4

ingredients

¹⁄₂ kg prawns
1 potato, cut into small pieces
4 large onions, sliced
2 teaspoons red chili powder
3 teaspoons coriander powder
¹⁄₂ teaspoon turmeric powder
¹⁄₂ teaspoon ground fenugreek
4 green chilies, chopped
2 medium tomatoes, peeled and finely chopped
1 cup fresh coconut, grated
3 tablespoons cooking oil
15 fresh curry leaves
¹⁄₂ teaspoon mustard seeds
3 whole dried red chilies, each cut into 3 pieces
1 pinch sugar
salt

directions

Clean the prawns nicely (make sure you remove the black thread on its back).
Cook the prawns in 2 cups of water alongwith the potato, turmeric powder and a pinch of salt.
Fry the onions in 2 tbsps.
of oil till golden in colour.
Add red chilli powder and corriander powder.
Fry for 3 minutes.
Keep aside.
Now, take a non-stick pan.
Dry roast the grated coconut in it till brown.
Allow to cool.
Grind well in a mixer (without adding water) till it becomes an oily paste.
Mix together the cooked prawns (alongwith the water in which it is cooked), potato, chopped green chillies, tomato pieces, fried coconut paste, fried onion with red chilli powder and corriander powder and salt to taste.
Stir well.
Cook for 5 minutes or till the curry thickens.
You may add some water, if required.
Stir in the fenugreek powder.
Remove from flame.
Fry mustard seeds, red chillies and curry leaves in 1 tbsp.
of oil.
Pour it over the curry.
Add a pinch of sugar.
Serve hot with cooked white rice.

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RECIPE SUBMITTED BY

Charishma_Ramchandani

Ruwi

Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h A few things I've done:- 1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. 2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. 3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. 4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. I love researching on the mythology of ancient Goddesses and then condensing my research into poems. In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}

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