Chemmeen Molee
Ingredients
Prawns / shrimp 10
Onion 1 cup sliced very thin
Tomato 1/4 cup (roughly chopped)
Green Chili 6 (large hot variety) (slit open)
Ginger garlic paste 1 teaspoon
Bay leaf 1 large
Cinnamon 2 pieces (1 inch sticks)
Cloves 5
Star anise 1 flower
Cumin seeds 1 teaspoon
Curry leaves 15 leaves
Turmeric powder 1/4 teaspoon
Thin coconut milk 1 & 1/2 cup
Thick coconut milk 1 cup
Coconut oil / refined oil 2 tablespoons
Salt 1 teaspoon or to taste (preferably kosher)
Onion 1 cup sliced very thin
Tomato 1/4 cup (roughly chopped)
Green Chili 6 (large hot variety) (slit open)
Ginger garlic paste 1 teaspoon
Bay leaf 1 large
Cinnamon 2 pieces (1 inch sticks)
Cloves 5
Star anise 1 flower
Cumin seeds 1 teaspoon
Curry leaves 15 leaves
Turmeric powder 1/4 teaspoon
Thin coconut milk 1 & 1/2 cup
Thick coconut milk 1 cup
Coconut oil / refined oil 2 tablespoons
Salt 1 teaspoon or to taste (preferably kosher)
Clean the shrimp and marinate it with turmeric powder & a generous pinch of salt. Grind about 2 cups of grated coconut with 1 cup of water and squeeze that and get the first milk (which will be very thick) and keep aside. Now use the the same ground coconut and grind with 2 cups of water. Strain again to get the second milk which will be slightly thin compared to the first milk. Keep them aside.
Heat oil in a kadai (preferbly coconut oil), toast bay leaf, cinnamon, cloves, cumin seeds, star anise and few curry leaves. Add the sliced onion, green chili and ginger garlic paste. Saute all these in low flame, do not brown them. Add a pinch of salt, cover and cook over low flame for 5 minutes. Now add the thin coconut milk along with salt and let it simmer for few minutes until it thickens a bit. Now add the marinated shrimp along with tomatoes and let it boil for few minutes. Just to cook the shrimp/prawns (about 2 minutes). Once that is done, add the thick coconut milk and leftover curry leaves and simmer for few minutes. Switch off and serve with pipping hot rice.
Notes
Try to make this with freshly squeezed coconut milk, it will taste very yummy and creamy.
Store bought coconut milk will also work but fresh coconut taste better.
Once after adding the thick coconut milk , do not boil or keep it for long time.
Use of coconut oil brings in authentic touch, plain oil is also fine.
Curry leaves is a must for this recipe.
You may use any kind of seafood for this gravy.
Green chili is the only element here which gives heat for this recipe, increase or decrease depending on your personal preference. You may also add few crushed black peppercorns to make it spicy.
Please make sure to make this dish over low medium flame through out for avoid browning or curdling.
Heat oil in a kadai (preferbly coconut oil), toast bay leaf, cinnamon, cloves, cumin seeds, star anise and few curry leaves. Add the sliced onion, green chili and ginger garlic paste. Saute all these in low flame, do not brown them. Add a pinch of salt, cover and cook over low flame for 5 minutes. Now add the thin coconut milk along with salt and let it simmer for few minutes until it thickens a bit. Now add the marinated shrimp along with tomatoes and let it boil for few minutes. Just to cook the shrimp/prawns (about 2 minutes). Once that is done, add the thick coconut milk and leftover curry leaves and simmer for few minutes. Switch off and serve with pipping hot rice.
Notes
Try to make this with freshly squeezed coconut milk, it will taste very yummy and creamy.
Store bought coconut milk will also work but fresh coconut taste better.
Once after adding the thick coconut milk , do not boil or keep it for long time.
Use of coconut oil brings in authentic touch, plain oil is also fine.
Curry leaves is a must for this recipe.
You may use any kind of seafood for this gravy.
Green chili is the only element here which gives heat for this recipe, increase or decrease depending on your personal preference. You may also add few crushed black peppercorns to make it spicy.
Please make sure to make this dish over low medium flame through out for avoid browning or curdling.
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