Chemmeen Masala

Prawns masala, with less gravy and a nadan touch. I tried the curry with some appam and it went so well with it. It's spiced up with green chilies and other masala powders.

Ingredients

2 lb - Prawns, de-shell & de-vein
2 tbsp - Coriander powder
1 to 2 tsp - Red chili powder
1/2 tsp - Turmeric powder
2 to 3 pinches - Hing powder
6 to 8 - Green chilies, slit in center
1 inch piece - Ginger, grated
4 big flakes - Garlic, grated
4 big - Shallots, chopped
1/4 cup - Coconut, cut into small bits
2 sprigs - Curry leaves
2 - Kodampuli, clean
1 cup - Thick coconut milk

Method

1 ) Heat oil in a kadai, add curry leaves and coconut bits. Then add green chili, ginger, garlic and shallots. Stir and fry for a minute. Meanwhile in 1/2 cup water, cook kodampuli for a minute in the microwave.

2 ) Now add all the powder one by one. Stir, fry and cook the masala for minute. Then add the cleaned prawns, stir and mix well with the masala. Pour in the kodampuli with water and cook the prawns till half done.

3 ) Pour in the coconut milk and cook the prawns till the gravy thickens up and the prawns is fully cooked.

Serve with rice, chapati or appam.