Ingredients:
2 cups King Prawns,shelled and deveined.
3 cups Onion sliced thinly (2 medium size)
1 ½ cups chopped tomato (4 medium size)
2 tbs Kashmiri Chilli Powder
½ tsp turmeric powder
3-4 twigs of curry leaves
2-4 green chilli (as per taste)
4 tbs coconut oil
Salt as required.
2 cups King Prawns,shelled and deveined.
3 cups Onion sliced thinly (2 medium size)
1 ½ cups chopped tomato (4 medium size)
2 tbs Kashmiri Chilli Powder
½ tsp turmeric powder
3-4 twigs of curry leaves
2-4 green chilli (as per taste)
4 tbs coconut oil
Salt as required.
Preparation:
1. Heat a large heavy base non stick cooking vessel on medium flame and add all ingredients except curry leaves.
2. Cook it slowly on a medium heat until onions are cooked well and mushy and prawn are completely cooked. It takes around 20-25 minutes. When it reaches that stage, add curry leaves and stir well. It is delicious with rice, ottil polliachathu, marichedutha appam etc. if you want you can add half a cup of water at the end just before adding curry leaves.
Hi Shab, thanks for the compliments... yours is one of the better blogs I have come across till now.. and ur fotos are really good too... The only things you might need to take care are 1. make sure there is enough light(sunlight) while taking picture which enhances the picture quality a lot, 2. Good backgrounds like perfect dark or white backgrounds... 3. Also how much dedication goes into garnishing and presenting the dishes on the platter... Thanks once again for introducing me to ur blog... it's a wonderful one, especially dishes like Thalasery Mutton Dum Biriyani which I have never even heard about and the many cakes n puddings which look so yummy.... keep it going...
ReplyDeleteHi Shabs ..pls pls , how much salt is salt to taste for this dish :(
ReplyDeleteHi indu, i normally tip the salt from the jar, so I am not sure how much salt it would take for the taste. But i suggest,add 1/2 teaspoon of salt and check if it's enough. If not, increase to 3/4 teaspoon or 1 teaspoon. I dont think it will require more than that. You will know when you taste it....Hope it helps...let me know how it turns out for u ok...good luck..
ReplyDeleteShabs..
Was this supposed to be cooked without water ? :( I am sorry for the dumb question , but am really new to cooking non-veg .
ReplyDeleteHi indu, no probs about the question. I was worse in the initial stage of cooking. So i can understand.....Normally, the water is released from the onion during slow cooking on low-medium heat and u dont need to add water and the gravy is supposed to be thick.. But if you use high heat, then the mixture might go dry and you might need to add water at the end and bring to boil for a couple of minutes...you may add more water if you want it like gravy, but keep an eye on how much u add cos it can alter the taste when u add more water....Hope it helps.
ReplyDeletechemmeen varattiyathu looks chemmeen curry....varattiyathu is not preparing like this...check any other blog please.....
ReplyDeleteHi, Thanks for your feedback. Preparations can be different in different households and different parts of Kerala. This is how my mom prepares and that's what she calls. you can cook it until it is semi-thick or dry to your preference.
ReplyDeleteThanks for your reply.varattiyathu/ularthiyathu is a dry dish sauted with onion,ginger,green chillies,garlic,coconut slices,fennel seeds powder,pepper powder,turmeric,coriander and chilly powder,curry leaves and a few drops of lemon juice.this is an authentic dish from kottayam,kuttananadu and southern region of kerala.hope u r not aware of this recipe.please check
ReplyDeletethis recipe here.http://kitchenmishmash.blogspot.ae/2007/10/chemmen-varattiyathu-spicy-prawn-roast.html
Hope u didn't feel bad about my comment.
SINI
Sini, I am not from kottayam or South Kerala. If you have been following my blog, you would have noticed my recipes mostly are from Malabar region. I am not sure if you are aware that in kannur,especially in my community, we dont use ginger and garlic for fish and prawns. And for varattiyathu, we never use coconut pieces and lemon as well. I am aware that in south they use ginger and garlic and coconut pieces, because I have friends from Kottayam here and I have had it from their place. And definitetly, Malabar food is very different from rest of Kerala and variation will be there and we cant argue that certain recipes are right and others are wrong based on that. This is how the folks in our place, atleast my relatives and neighbours prepares and that's what they call it. It is usually not dry, but semi thick and is eaten with different types of pathiris.
ReplyDeleteShabs.