Kerala Prawns/Shrimp masala (Chemmeen/Konchu masala)
Prawns/Konchu cooked and roasted in spicy onion tomato gravy, flavored with cocum. A yummy side dish for rice, pulao, ghee rice, Chapati/Indian bread.
Servings 3 serving
Ingredients
- ½ kg Prawns
Masala
- 2 numbers onion (medium)
- 1 sprig curry leaves
- salt
- 1 ½ tbsps ginger
- 1 ½ tbsps garlic
- ½ teaspoon turmeric powder
- 1 tablespoon chili powder
- ½ teaspoon pepper powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 number tomato (large)
- 1 number cocum kudampuli / (medium)
- coriander leaves (optional)
- coconut oil / vegetable oil /
Instructions
- Thinly slice onion. Heat 1 tablespoon oil in a pan. Add sliced onion, curry leaves and some salt. Salt absorbs moisture from onion and helps onion to get cooked fast.
- Saute onion until it turns brown. Add oil if needed. ** Onion should be well sauteed in this recipe. So never compromise on this step :)
- Grind ginger and garlic into fine paste. Add ginger and garlic paste. Add 1 teaspoon oil and saute it well.
- Add turmeric powder, chili powder, pepper powder, coriander powder, and garam masala to the above mix. Add 2 teaspoon oil and saute it well until it releases a pleasant aroma.
- Slice tomatoes. Add it to the above gravy and mix well. Cover and cook for around 5 minutes or until tomatoes are cooked. Add enough salt. Add cocum / kudampuli.
- Add cleaned prawns and mix well. Cover and cook until prawns is done.
- Prawns itself has water in it. Ideally, prawns should get cooked by the time water gets dried up. I like to add some coriander leaves at this stage. It's optional. Remove cocum. Otherwise, it might become over sour.
- Once prawns is cooked, open the lid. Saute it until the consistency you desire. Serve it with rice, pulao, ghee rice, Chapati/any Indian bread. Enjoy :)
Notes
- Use coconut oil for authentic flavor.