ChemmeenMulakittathu&Kerala PrawnPepper Fry

 













Back home in Kerala for many of us the day begins itself with the fish vendors 'hooting' in a characteristic style announcing their arrival!!We have grown seeing the great transition in style that fish vendors have had over the years...In the earlier days they used to carry it on their shoulder in baskets like a weighing balance and would walk miles and miles to earn their living...then came the cycle vendors, the cycle vendors gave way to the more posh 'luna' or 'moped' vendors and then the yamaha vendors and then it became rickshaw vendors.I believe it has still gone miles ahead to posh homedelivery vans too in some privileged cities.Well that definitely marks the economic growth of India...Who says India is a poor country?!

Having said this I had never come across a fish vendor in UK so far except for the branded supermarket chains.Couple of days back I was surprised to see a fish vendor knocking my door,a very posh delivery van, a very colourful brochure and boxes of excellent fish, the names of many that I have not heard!The only familiar face among the frozen aquarians was that of King prawns, my favourite!How can a fish savvy person like me leave those real king size prawns, so bought 2kg!!So my lunch and dinner is going to be more 'prawny' in the coming days!!(Antiprawnists,please excuse!!;)

I have often felt a little delicate when it comes to posting recipes which are often very simple and common dishes for me at home...Is it worthy of posting?...wont it be ridiculous?...Then I remember there will still be someone who is not familiar with what is common for us...There will still be someone who do not know that a mackerel/squid/prawn/mussel can be just shallow fried, and can taste classy with something as simple as a chillipowder-turmeric powder-salt marinade.Chemmeen Mulakittathu and Prawn Pepper Fry(Chemmeen Kurumulaku Fry) is a very common item in our daily menu back home in Kerala...So the prelude!! Here is the recipe for the uninitiated:


Ingredients:

King prawns-250 g
Green chillies-4
Shallots-10(or half an onion for the less patient souls!)
Garlic-6 pods
chilli powder-2tsp(less brave souls can reduce)
turmeric powder-1/4 tsp
tomato-2- chopped
Curry leaves-2 sprigs
Mustard seeds-1/2 tsp
Methi seeds -a small pinch
coconut oil-2 tbsp(or any other oil of u'r choice)
Tamarind paste-1 tsp(If using tamarind,one small berry size,soaked in hot water)
Salt-as reqd
Method:
Heat oil in a wok.When the oil is hot add mustard seeds,methi seeds and curry leaves.(in the same order).Once they have spluttered add green chilli, onion, garlic and saute till onions become transluscent and slightly brownish.Mix chilli powder and turmeric powder with little water and make it into a paste and fry this masala in the oil for say 2 minutes or till bubbles appear. Add tomatoes and the tamarind paste and water as required for the consistency you desire. When it boils, add salt and the cleaned,deveined prawns.Cook till the prawns are done.(You may marinate the prawns with a little chilli powder,turmeric powder and salt for 5 minutes before adding to the gravy)May take 5-6 minutes.(pl do not over cook prawns).Finally garnish with some coriander leaves and serve it hot with

GheeRice

,

Chappathi

Naan

KeralaPorota

Ari pathiri

NeiPathiri/PorichaPathiri

or just plain rice!














KeralaPrawnPepperFry
Prawns -250(cleaned,deveined with the tail end retained)
Green chilli-4
Ginger-25g
Garlic-25g
Shallots-15(or 1 red onion)
Curry leaves-3sprigs(that's the tasty bit)
Copra/Dessicated Coconut-3 tbsp
Pepper powder-1 tsp
Red chilli powder-1 tsp
Turmeric powder-1/2tsp
Oil-as reqd
Salt-as rqd
Method:

Marinate the prawns with chilli powder,turmeric powder,pepper powder and salt.Pound ginger,garlic and green chilles.You may use a mincer as well.But do not grind into paste.Heat oil in a wok.Add the Curry leaves,and onion.Saute till onions become brown.Now add the ginger-garlic-green chilli mixture.Saute till you get a fine aroma.Now add the marinated prawns along with the masala.Add more salt if required.Fry it till the prawns look brownish say fro 2-3 minutes.Do not over cook prawns.Finally add the copra pieces or the dessicated coconut and serve it hot with rice /chappathi or any of the dishes mentioned above.Warning: Control your temptation to pop the prawns into your mouth, you are very likely to end up with an empty plate before serving!!;)