Chemeen Parippu Curry (Prawns in Lentil Sauce)

Prawns with moong dal

Chemeen Parippu Curry /Prawns with Moong Dal
Recipe source: Vanitha Magazine

Ingredients:
250 gms small prawns
½ cup moong dal
½ onion chopped fine
1 tsp garlic chopped
1 tsp ginger chopped
4-5 green chilies slit
2 sprigs curry leaves
1 cup coconut milk
½ tsp pepper powder
2 tbs oil
Paste of ½ tsp chili powder + ½ tsp coriander powder

Method:
Dry fry the moong dal till it attains a brown colour.
Cool and wash thoroughly.
Pressure cook with 1 ½ cup water till soft. ( 3-4 whistles)
Heat oil and add mustard seeds.
When it splutters, add onion, ginger, garlic, green chilies and curry leaves till onions start to brown.
Add coconut milk and pepper powder.
When the mixture boils, add prawns, salt and cook for 5 minutes.
Add cooked dal and coriander/chili paste and stir.
Add more coconut milk if required.
When the mixture starts to simmer, take off fire.

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Chemeen Manga Curry/Prawns & Mango Curry

Chemeen Manga curry

Chemeen Manga Curry /Kerala Prawns & Mango Curry

Ingredients:
250 gms chemmen/prawns
1 small mango cut into long medium pieces
1” piece ginger cut into long thin slices
3-4 green chilies slit
2 sprigs curry leaves
¾ cup fresh coconut (or ½ cup dry desiccated coconut)
½ tsp turmeric powder
1 tsp coriander powder
½ tsp chili powder
¼ tsp fenugreek powder
2 tsp coconut oil
Salt

To temper:
1 tbsp oil
½ tsp mustard seeds
2 shallots chopped fine
A pinch of fenugreek powder
1 sprig curry leaves

Method:
In a pan or ‘chatti’, place prawns, mango, green chilies, ginger, curry leaves, turmeric powder, coriander powder, chili powder, fenugreek powder, coconut oil and salt along with ½ cup water and cook till prawns are cooked and mangoes are soft. (Prawns will release water)
Grind coconut to a smooth paste using little water and add to prawns. Add more water to get your desired consistency. When it starts to simmer, take off fire. (Don’t let it boil)
To temper, heat oil and add mustard seeds.
When it splutters, add shallots and curry leaves. When the shallots turn light brown, take off fire and add fenugreek powder. Pour this into the curry and mix gently.
Serve with hot rice.

Chemeen Manga curry 1