This recipe is one of my favorite Non-Vegetarian Seafood. Thenga Varutharacha Chemeen – Konju Curry (Chemmeen Theeyal) means Prawns cooked in Roasted coconut gravy. This Chemmeen Theeyal is always one the main dishes for our Easter. I am usually a vegetarian but when it comes to small prawns, i prefer to become a non-vegetarian. I have learnt this recipe from my mom who is indeed a great cook. She always says that this recipe, she has learnt from her mother means my grand mom so that means ancestral recipe but as always said “OLD IS GOLD”. I prefer to choose small prawns for preparing this delicious dish. Prawns are first cooked with some ginger, garlic, turmeric, chili powder and kodampulli (especially used for making fish) which is good for digestion mainly while giving to kids. Prawns needs to be cooked properly otherwise this delicious fish can cause digestion problems not only for elders but for kids too. So always cook prawns with all these ingredients and then only try any prawns recipe.
Now talking about today’s spotlight dish: Prawns/ Konju is cooked in roasted coconut and coriander masala paste and then seasoned with sliced shallots and mustard seeds. Me and my family usually have this recipe with hot white rice and every time rice comes to short. We can preserve this super dish for 2 days in refrigerator. So now why wasting time, go to the method part and try your self at home and then post me your experience. I am sure you will love to have this recipe once in a week at your home. Awaiting your reply soon.
For Cooking Prawns:
- Small Prawns – 500gms (cleaned)
- Kudampuli – 2nos
- Ginger – Garlic paste – 1tsp
- Green Chilies – 1no (slited)
- Chili powder – 1tsp
- Turmeric powder – 1/2tsp
- Salt as per taste.
- Corriander Seeds – 1/4cup
- Dry Red chilies/olamulaga – 6nos
- Pepper corns – 6nos
- Shallots/ Cheruulli – 6nos(cleaned)
- Garlic – 2pods
- Curry Leaves – 5strands
- Fresh Grated Coconut – 1/4cup
- Oil – 1tsp
- Mustard Seeds – 1tsp
- Curry leaves – 2strands
- Shallots/ Cheruulli – 4nos( sliced)
- Oil – 1 tbsp
- Mix all ingredients mentioned under( For Cooking prawns) with one glass of water in a pan/ Kalchatti/ Manchatti.
- Bring it to boil and cook prawns in low flame. When prawns are properly cooked, switch off flame.
- Keep the cooked prawns aside.
- Heat oil in a kadai. Add all ingredients mentioned Under (For Masala) except Fresh grated coconut.
- Roast masala in low flame and when corriander seeds are slightly roasted, add grated coconut.
- Now roast masala till coconut color changes to slight brown. Keep roasted masala to cool.
- Grind masala to a fine paste adding little water. Now add Masala to cooked prawns.
- Add adequate water to bring Prawns varuthaaracha curry to a thick consistency.Boil curry in a medium flame and keep aside.
- Heat oil in a pan and add mustard seeds. Allow mustard seeds to splutter.
- Then add sliced shallots and curry leaves. When shallots turn slight brown in color, switch off flame.
- Season it to the prawns varutharacha curry.
Spicy, delicious and mouth watering traditional Chemmeen varutharacha curry (Chemmeen curry with Kudampuli) is ready to taste with hot white rice/ hot kanji/ chapati.