Kerala style Prawns and Plantain Curry, Ethakkaya-Chemmeen Curry

Filed under Non-Vegetarian, Prawns

Happy Navratri in advance..

Recipe Details  
 

Posted by
Posted on 31, Dec 2018
Serving 5-6 people
Ready in 35-40 minutes
Post Views 154 views
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Ingredients
  • Prawns, cleaned and deveined - 400 Gms
  • Raw Plantain - 1 large, 250 Gms
  • Onion, sliced - 1 large, 250 Gms
  • Finely chopped Ginger - 2 Teaspoon, 10 Gms
  • Finely chopped Garlic - 1 Tablespoon, 15 Gms
  • Tomato, sliced - 1 medium, 115 Gms
  • Gambooge, Kokum - 2-3 pieces
  • Curry leaves - 2-3 sprig
  • Mustard seeds - ½ Teaspoon
  • Coconut Oil - 2 + 1 Tablespoon
  • Salt to taste
  • Water as required( 1 ½ - 2 cups, approx:)

For Coconut Masala:

  • Grated Coconut - ½ cup, 60 Gms
  • Chilli Powder - ¾ - 1 Tablespoon
  • Coriander Powder - 2 Teaspoon
  • Turmeric Powder - ½ Teaspoon
  • Fennel Seeds - ¼ Teaspoon
  • Water - ¼ - ½ cup
Directions
  1. Grind together the ingredients mentioned in 'For Coconut Masala' and make a fine paste. Set aside.
  2. Remove the plantain skin, cut it into 1 inch pieces. Let it be in the cold water until it's ready to be used in the curry.
  3. Heat 2 tablespoons of oil in a pan, splutter mustard seeds.
  4. Add in the sliced onion, chopped ginger, garlic, 1 sprig curry leaves and saute until the onions become light brown in color on medium heat.
  5. Now take the plantain pieces from cold water and add into the pan. Saute for 3-4 minutes on medium heat.
  6. Then add in the coconut paste, enough water and mix well.
  7. Cover and cook for 4-5 minutes on medium heat.
  8. Then add in the cleaned prawns, kokum, salt and mix well.
  9. Cover and cook for about 8-10 minutes on medium heat.
  10. Then add in the sliced tomato, remaining curry leaves and mix well. Adjust salt.
  11. Cover and cook for another 5-6 minutes on low-medium heat.
  12. Remove from heat, pour 1 tablespoon of coconut oil over the curry.
  13. Serve after at-least 20-30 minutes.

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