Malabar Chemeen With Coconut Milk

I bought huge prawns as big almost as big as my palms from a wet market in our neighbourhood. I had one delicious gravy recepi in mind for this fresh and succulent prawns. Malabar chenmeen curry with coconut milk. As much as it sounds yummy it tastes wonderful too.

Do use coconut oil for an authentic Malabar flavor. I used freshly squezed coconut milk to enhance the taste. The coconut milk gave this Malabar dish a rich and creamyYou'll need that much oil for this gorgeous dish thus, do not put off with the amount of oil. The beauty of the dish is the final touch of drizzling coconut oil which brings out the real taste of the dish. Goes very well with hot white rice.

Ingredients

500g prawns,cleaned & deveined

1 1/2 cup thin coconut milk

1/4 cup thick coconut milk

1 tbsp ginger garlic paste

1 big tomatoes,chopped

2 onions,chopped

3/4 tsp mustard seeds

3/4 tsp fennel seeds

3/4 tsp pepper powder

1 tsp garam masala

1/2 tsp turmeric powder

1 1/2 tbsp Kashmiri chilly powder

3/4 tsp chilly powder

1 sprig curry leaves

7 tbsp coconut oil

Salt to taste

Methods

In a wok, heat 4 tbsp oil and splutter mustard seeds. Add fennel seeds, onion and curry leaves. Stir and cover with lid.

Cook till the onion golden brown by stirring between. Add ginger garlic paste and saute for another 2 minutes.

Add tomatoes and cook till soften. Add turmeric powder,chilly powder,Kashmiri chilly powder,pepper powder and garam masala.

Saute till oil starts to appear on the surface. Add the prawn and stir.

Reduce heat to medium-low and add thin coconut milk. Stir and cook for 5 minutes.

Add the thick coconut milk and cook covered till the prawns are cooked. Switch of the stove.

Add 3 tbsp oil and cover with lid. 

Serve with white rice.