Ingredients
Prawns – 500 gm
Small onions – 8 crushed
Ginger – 1 tsp crushed
Garlic – 1 tsp crushed
Green chilly – 1 crushed
Curry leaves – 2 sprigs
Coriander powder – 1 tsp
Chilly powder – 1 tsp
Kashmiri chilly powder – 1 tsp
Turmeric powder – 1/4 tsp
Fish masala – 1 tsp
Fenugreek seeds powder / Uluvapodi – 1/8 tsp
Salt – to taste
Tamarind – 1/2 gooseberry size
Water – 1/4 cup
Thick coconut milk – 1/2 cup
Coconut oil – 1 1/2 tbsp
Method
Soak the tamarind in water. In a ‘manchatti’ or non-stick pan, mix together prawns, small onions, ginger, garlic, green chilly, curry leaves, spice powders, salt, tamarind water and coconut milk. Allow the mixture to boil. Cook covered on a low flame till the prawns are cooked. Open the lid and let it simmer till all the excess water is evaporated. Add the coconut oil, mix well and keep covered for 15 minutes before serving. ‘Prawn Pattichathu / Chemmeen Pattichathu’ goes well with rice, appam, idiyappam, puttu, dosa, chapathi, pasta and noodles. Enjoy with your loved ones!
Wowo just looking at them i am drooling here.