Chemmeen Thenga Pal Curry/Prawns Coconut Milk Curry - Kerela - Thirssur Style

Ingredients :

For Marinating Prawns:
Cheemeen/Prawns : 1 lb /1/2 kg
Garlic paste : 1/2 tsp
Ginger paste : 1/2 tsp
Coriander powder : 1 tsp
Red Chilly powder : 1 tsp
Turmeric powder : 1/2 tsp
Black Pepper powder : 1/2  tsp
Garam masala : 1/2 tsp
Salt to taste

For the Gravy :
Onion : 2 medium (finely,sliced)
Tomato : 1 medium (chopped)
Garlic paste : 1/2 tsp
Ginger paste : 1/2 tsp
Coriander powder : 1 tsp
Red Chilly powder : 1 tsp
Turmeric powder : 1/2 tsp
Garam masala : 1/2 tsp
Thin coconut milk : 1 cup
Thick coconut milk : 1/2 cup
Green chillies : 2 slit or to taste
Curry leaves : 2 sprigs
Kudampuli : 1 pieces
Mustard seeds : 1/2 tsp
Fenugreek seeds : 1/4 tsp
Coconut oil :1 tbsp

Method of Preparation:

1. Marinate the prawn with the above ingredients and keep it in the fridge for an hour.
2. Heat coconut oil in a pan,when its hot,add mustard seeds,fenugreek seeds, when it starts splutters.
3. Add the sliced onions sauté till the onions become translucent.
4. Add slited green chillies and curry leaves and stir for mins.
5. Add ginger garlic paste, red chilli powder,corainder powder, gram masala powder,pepper powders and stir till the aroma comes out.
6. Add the chopped tomato pieces along with little salt and staute well till the tomatoes are mashed.
7. Add the thin coconut milk, kudampuli and mix well
8. Add the marinated prawns to the kadai and cook covered till prawns are done.
9. Open and add the thick coconut milk and stir gently. Cover and cook for another 2 mins and remove from the heat.
10. Serve with rice or any Indian breads

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