Try this chemmeen Kanthaarimulaku Peralan for an uplifting meal. Kerala food is one of my favorite cuisine we make them quite often at home. But Prawns dish has a special place in our heart. For making this dish, all you need is prawns, birds eye chilies, ginger, garlic, curry leaves and coconut milk. Vegetarians could be substitute of your choice like mushrooms, soya chunks or panner. This curry requires a thick of first pressed coconut milk either you make or buy from the store but the coconut milk has to be thick. But mostly I make at home, depending on the time and urgency you can make or buy the coconut milk. The detailed recipe with step by step cooking pictures follows.
This recipe was created by my Grandmother, I only have my memory to guide me as my grandmother passed away a few years ago. She was an excellent and thoughtful cook, it was completely excessive but cooking was her way of demonstrating her love. It’s how my mom makes them, my aunt makes them. Try as we might, none of ours turn out quite like my grandma’s version. I like to think it was her magic touch. The recipe is all quick and simple, it involves a short marination of cleaned prawns with a couple of fresh curry leaves, ginger, garlic and bird eye chili paste, followed by cooking in coconut milk gravy, saute until dry roast.
Tips- If you dont have fresh ginger and garlic you could buy ginger, garlic paste from stores. However I preferred homemade paste. The coconut milk used in this recipe is only thick milk, same manner I have used home made coconut milk. So take care of that part. If you don’t like spice then use lesser amout of bird eye chilies. If you don’t have bird eye chilies, use regular green chilies.
How to Make Chemmeen- Konchu Kanthaarimulaku Peralan- Grandma’s Style Prawns cooked with Coconut milk and Bird Eye Chili
Clean and wash the prawns well. Drain out the water content and set aside.
Grind ginger, garlic, curry leaves, lemon juice and bird eye chili to a smooth paste and set aside.
Place the prawns in a wide plate, add ground mixture, turmeric powder and salt. Mix until the prawns are completely coated in the marinating mixture. Place in the fridge for at least 30 minutes to marinate.
Place a large flat non- stick pan on the stove and add coconut oil, just enough to coat the entire pan, heat on medium.
Place the prawns in the hot pan and cook for 2 minutes both sides.
Pour thick coconut milk and combine well.
Cook in medium flame until prawns starts to dry out the water content.
Add tomatoes and toss for 2-3 minutes.
Add curry leaves and combine well. Drizzle little coconut oil and serve hot along with rice.
Enjoy!! Happy cooking and stay healthy.