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Malabar Chemeen Kari

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Prawns or chemeen cooked with drumsticks in the typical Keralite style.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 26-30 minutes

Servings : 4

Malabar Chemeen Kari

Main Ingredients

Small prawns, Small onions

Cuisine

Kerala

Course

Main Course-Seafood

Level Of Cooking

Medium

Calories

619

Carbohydrates

48.9

Protein

29.5

Fat

35.1

Fibers

15.9

Ingredients

  • Small prawns
    500 grams
  • Small onions
    10-12
  • Green chillies
    2
  • Curd chillies
    4
  • Green mangoes,peeled
    2 medium
  • Salt
    to taste
  • Turmeric powder
    1 teaspoon
  • Oil
    5 tablespoons
  • Coriander powder
    1 tablespoon
  • Red chilli powder
    1 tablespoon
  • Scraped coconut,ground
    1 1/2 cups
  • Curry leaves
    10-12
  • Tamarind pulp
    1 tablespoon
  • Drumstick
    2
  • Fenugreek seeds (methi dana),crushed lightly
    1 teaspoon
  • Dried red chillies,broken
    4

Method

Step 1


Halve onions. Slit green chillies and mix with curd chillies. Roughly chop green mangoes. Mix prawns with salt, turmeric powder and set aside in a refrigerator to marinate for 15 minutes.

Step 2


Heat 3 tbsps oil in a non stick pan, add onions and sauté. Add green chillies, curd chillies, coriander powder, red chilli powder and ground coconut. Mix well, add salt, curry leaves and tamarind pulp. Mix again. Add 1 cup water and mix. Cook the gravy for a few minutes.

Step 3


Peel and cut the drumsticks into 2 inch pieces. Boil some water in a non stick pan, add salt and drumsticks and cook. Strain the gravy into a bowl, pressing to extract all the flavours. Heat remaining oil in another non-stick pan.

Step 4


Add fenugreek seeds and red chillies. Add mangoes and mix well. Add marinated prawns and sauté for a minute.

Step 5


Add strained gravy and transfer the drumsticks from the boiling water to this pan. Mix and cook for 3-5 minutes. Serve hot.

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