Thursday, March 19, 2009

Shrimp in roasted coconut (Chemmeen Varutharachathu)

Serves 4

1 cup-Peeled shrimp
1cups-Any of your favorite vegetables like potato, drumsticks, egg plant (cut it into thin pieces)
To taste -Tamrind paste
To taste-Salt

For the coconut paste
1 cup-Shredded coconut
½ tsp-Turmeric powder
1 tsp-Red chilly powder
1 ½ tsp-Coriander powder
½ tsp-Ani seeds
2 or 3-Pearl onions (Optional)
A few -curry leaves

For seasoning
2 tsp-Finely chopped shallots or pearl onions
A few-Curry leaves
1 tsp-Coconut oil or any oil

1. In a pan, add all the coconut paste ingredients. Fry on low to medium heat.
2. Fry until the coconut turns light brown. Do not over cook.
3. Add this mixture into the blender. Grind to a smooth paste adding water as needed when cool. Pour this coconut mix in a pan. Add salt and tamrind paste.
4. Cover and allow to simmer for 15 minutes. Then add your shrimp and vegetables. Cover and cook the shrimp and vegetables for another 15 minutes.
5. Remove from the heat and allow to cool. Pour coconut oil in another pan. Add finely chopped onions and curry leaves. Fry until the onion turns brown.
6. Add this seasoning to the shrimp curry. Serve with rice or chappathi!.


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