Prawn Pattichathu / Chemmeen Pattichathu


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


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!

1 Comment
  1. Wowo just looking at them i am drooling here.