1 kg. (small) prawns
6 pieces kodumpuli(kokum)
4 curd (dahi) chillies
2 green chillies
2 raw mangoes
2 sprigs curry leaves (kari patta)
4 red chillies whole
1 tblsp red chilli (lal mirch) powder
1 tsp turmeric (haldi) powder
1 tblsp coriander powder (dhania powder)
1 tsp fenugreek seeds (methi seeds)
6 tblsp oil (tel)
1 tblsp coconut (narial) oil
salt to taste
1/2 cup sambar onions
2 cups coconut (scraped)
How to make malabar chemmeen(prawns) curry:-
Clean, de-vein and wash the prawns. Pat them dry and marinate in turmeric powder and little salt.
Peel and chop the onion, wash and slit the green chillies and the curd chillies.
Cut the drumstick into 3″ pieces. Peel the mangoes and cut into wedges.
Lightly pound the methi seeds and keep. Soak and grind coconuts with Â½ cup warm water and extract thick milk and keep. Keep the coconut residue also.
Heat 4 tablespoons of oil in a vessel, add the onion and fry till transparent. Add the masala powders and stir.
Put in the green and curd chillies, curry leaves and the kodumpuli. Add the coconut residue and 4 cups of water. Boil till it reduces by half and thickens.
Strain the curry through a mesh pressing well to extract all the flavors. Keep aside.
Heat the remaining oil and coconut oil, add the methi seeds and the whole red chillies and stir well.
Add the marinated prawns, drumsticks and mangoes. Cook till the prawns are 3/4th done.
Pour in the curry and simmer till it combines well, add salt to taste.
Remove from heat and add the coconut milk and reheat to simmering point