DISH NAME : CHEMMEN OLATHIYATHU (PRAWN STIR FRY)

Preparation Time : 20 minutes

Cooking Time : 15 minutes

Note

1) The more you cook prawns, the tougher it will become. Prawns, if deveined and cleaned properly, need cooking for about 8 minutes after first boil.
2) Cut coconut into bits, the size of cooked prawns.
3) Soak kokum in water before cooking. And add kokum with soaked water while cooking prawns. Soaking makes kokum softer.
4) The kokum used here is Kerala kokum. If not available use lime juice. But the taste will be different. Goan kokum can also be used. In case you have kachampuli (coorgi kokum syrup) add it, but very sparingly.

Method

1) Mix half the quantities of ginger, garlic, curry leaves,turmeric and chilli powder. To this add, kokum, 1 tsp.coconut oil, coconut bits and prawns and cook with salt and very little water till prawns are just done. When done, keep aside.
2) Heat oil in a pan. Add shallots,curry leaves, onion, ginger, garlic and turmeric powder. Fry till golden brown. Then add, chilli powder and when done, add cooked prawns and the rest of the ingredients cooked with prawn. Add quarter cup of water and garam masala. Cook till water is dried up and prawns are coated with masala. Adjust salt to taste. Remove from fire.

Serving Suggestions

Serve with rice.