Kerala style Prawns and Plantain Curry, Ethakkaya-Chemmeen Curry
Author:
Yummy N Tasty
Posted on,
31, Dec 2018
7 K views.
4
5/5 ( 1 vote )
Yields
5-6 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
35-40 mins
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Recipe video
Ingredients:
- Prawns, cleaned and deveined - 400 Gms
- Raw Plantain - 1 large, 250 Gms
- Onion, sliced - 1 large, 250 Gms
- Finely chopped Ginger - 2 Teaspoon, 10 Gms
- Finely chopped Garlic - 1 Tablespoon, 15 Gms
- Tomato, sliced - 1 medium, 115 Gms
- Gambooge, Kokum - 2-3 pieces
- Curry leaves - 2-3 sprig
- Mustard seeds - ½ Teaspoon
- Coconut Oil - 2 + 1 Tablespoon
- Salt to taste
- Water as required( 1 ½ - 2 cups, approx:)
For Coconut Masala:
- Grated Coconut - ½ cup, 60 Gms
- Chilli Powder - ¾ - 1 Tablespoon
- Coriander Powder - 2 Teaspoon
- Turmeric Powder - ½ Teaspoon
- Fennel Seeds - ¼ Teaspoon
- Water - ¼ - ½ cup
Instructions:
- Grind together the ingredients mentioned in 'For Coconut Masala' and make a fine paste. Set aside.
- Remove the plantain skin, cut it into 1 inch pieces. Let it be in the cold water until it's ready to be used in the curry.
- Heat 2 tablespoons of oil in a pan, splutter mustard seeds.
- Add in the sliced onion, chopped ginger, garlic, 1 sprig curry leaves and saute until the onions become light brown in color on medium heat.
- Now take the plantain pieces from cold water and add into the pan. Saute for 3-4 minutes on medium heat.
- Then add in the coconut paste, enough water and mix well.
- Cover and cook for 4-5 minutes on medium heat.
- Then add in the cleaned prawns, kokum, salt and mix well.
- Cover and cook for about 8-10 minutes on medium heat.
- Then add in the sliced tomato, remaining curry leaves and mix well. Adjust salt.
- Cover and cook for another 5-6 minutes on low-medium heat.
- Remove from heat, pour 1 tablespoon of coconut oil over the curry.
- Serve after at-least 20-30 minutes.
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Kerala style Prawns and Plantain Curry, Ethakkaya-Chemmeen Curry
| Author - Yummy N Tasty |
| Posted on - 31, Dec 2018 |
| Recipe URL, https://www.yummyntasty.com/recipes/kerala-style-prawns-and-plantain-curry-ethakkaya-chemmeen-curry/ |
| Cooking time - 35-40 minutes |
| Serving - 5-6 person(s) |
Ingredients :
- Prawns, cleaned and deveined - 400 Gms
- Raw Plantain - 1 large, 250 Gms
- Onion, sliced - 1 large, 250 Gms
- Finely chopped Ginger - 2 Teaspoon, 10 Gms
- Finely chopped Garlic - 1 Tablespoon, 15 Gms
- Tomato, sliced - 1 medium, 115 Gms
- Gambooge, Kokum - 2-3 pieces
- Curry leaves - 2-3 sprig
- Mustard seeds - ½ Teaspoon
- Coconut Oil - 2 + 1 Tablespoon
- Salt to taste
- Water as required( 1 ½ - 2 cups, approx:)
For Coconut Masala:
- Grated Coconut - ½ cup, 60 Gms
- Chilli Powder - ¾ - 1 Tablespoon
- Coriander Powder - 2 Teaspoon
- Turmeric Powder - ½ Teaspoon
- Fennel Seeds - ¼ Teaspoon
- Water - ¼ - ½ cup
Instructions :
- Grind together the ingredients mentioned in ‘For Coconut Masala’ and make a fine paste. Set aside.
- Remove the plantain skin, cut it into 1 inch pieces. Let it be in the cold water until it’s ready to be used in the curry.
- Heat 2 tablespoons of oil in a pan, splutter mustard seeds.
- Add in the sliced onion, chopped ginger, garlic, 1 sprig curry leaves and saute until the onions become light brown in color on medium heat.
- Now take the plantain pieces from cold water and add into the pan. Saute for 3-4 minutes on medium heat.
- Then add in the coconut paste, enough water and mix well.
- Cover and cook for 4-5 minutes on medium heat.
- Then add in the cleaned prawns, kokum, salt and mix well.
- Cover and cook for about 8-10 minutes on medium heat.
- Then add in the sliced tomato, remaining curry leaves and mix well. Adjust salt.
- Cover and cook for another 5-6 minutes on low-medium heat.
- Remove from heat, pour 1 tablespoon of coconut oil over the curry.
- Serve after at-least 20-30 minutes.
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