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.