Monday, April 28, 2014

Chemeen kaya varutharacha curry (Serves 4)

chemeen kaya curry


1. Shrimp/chemeen ¼ cup
    Raw plantain/pacha kaya 1 no, cut to cubes
2. Coconut oil/velichenna ½ TBSP
3. Grated coconut/chirakiya thenga ¾ cup
    Turmeric powder ¼ tsp
    Shallots/cheriyulli 5 nos, thinly sliced
    Garlic/veluthulli 2 pods, crushed
4. Coriander powder ½ TBSP
    Kashmiri red chilly powder 1 TBSP
5. Tomato /thakkali 1 medium, cut to wedges
6. Mustard seeds/kaduku ½ tsp
    Dry red chilly/Vattal mulaku 2 nos, cut to 3 pieces
    Curry leaves/karivepila 1 sprig
    Shallots/cheriyulli 2 nos, thinly sliced


  • In a pan, add the cubed plantains and shrimp with about ½-3/4 cup water and enough salt and cook till dry. Set aside.
  • In another pan, dry roast ingredients numbered 3 until a light golden brown. Next reduce flame and add ingredients numbered 4 and mix well. Cook for another 2 minutes and switch off flame and allow to cool. Grind this to a smooth paste adding little water.
  • Add this to the cooked shrimp and plantain mixture. Add 1 -11/2 cups water and tomato, mix well and turn the flame back on and cook till tomatoes are soft and a thick gravy consistency is attained. Adjust salt if necessary.Switch off flame.
  • In another small pan, add coconut oil. Splutter mustard seeds, followed by curry leaves, dry red chilly and shallots. Once a golden brown color is attained, take it off the flame and pour over the curry. Keep covered until ready to serve.



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