Name: Varutharicha Chemeen (Prawns) Curry recipe by Rekha Unni at BetterButter
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 3
Ingredients: 250g prawns; For Marination; 1/2 tsp turmeric; 1/2 tsp red chilli powder; Salt to taste; For ground paste; 1/2 cup grated coconut; 3 tbsp coriander seeds; 5-6 dry red chillies; 4 garlic cloves; 8-10 shallots; 1/2 cup water; For curry; 2.5 tbsp coconut oil; 1 sprig curry leaves; 1/4 tsp fenugreek seeds; 1 onion sliced; 1 tsp grated ginger; 1- 2 tbsp tamarind pulp; 1/2 cup water; Salt to taste; For Seasoning; 1.5 tbsp coconut oil; 1/2 tsp mustard seeds; 1 dry red chilli broken; 4-5 shallots chopped

ABOUT Varutharicha Chemeen (Prawns) Curry RECIPE

Delicious prawns curry cooked in ground coconut with flavour of spices and coconut oil

Ingredients Serving: 3

250g prawns
For Marination
1/2 tsp turmeric
1/2 tsp red chilli powder
Salt to taste
For ground paste
1/2 cup grated coconut
3 tbsp coriander seeds
5-6 dry red chillies
4 garlic cloves
8-10 shallots
1/2 cup water
For curry
2.5 tbsp coconut oil
1 sprig curry leaves
1/4 tsp fenugreek seeds
1 onion sliced
1 tsp grated ginger
1- 2 tbsp tamarind pulp
1/2 cup water
Salt to taste
For Seasoning
1.5 tbsp coconut oil
1/2 tsp mustard seeds
1 dry red chilli broken
4-5 shallots chopped

Instructions

Marinate prawns with turmeric, salt and red chilli powder for 45 minutes
Roast ingredients mentioned under ground paste section until shallots turn brown. Allow to cool. Grind to fine paste with water
Heat coconut oil in earthen vessel. Crackle fenugreek seeds. Add curry leaves, ginger and onions. Saute until onions brown
Add ground paste with water, salt, tamarind pulp. Mix well
Add prawns and bring to boil. Simmer and cook until done
Heat coconut oil in seperate pan. splutter mustard seeds, add dry red chilli and shallots. Saute until shallots brown. Add seasoning to prawns. Mix and serve hot with steamed rice

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