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GOK #55: Chemeen Varattiyathu

GOK #55:  Chemeen Varattiyathu
Chemeen varattiyathu is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves and the coconut pieces in it gives a crunchy bite along with the prawns.

Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp 
Kudampuli (kokum)- 2-3 pieces  
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil

Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.

In a pan heat oil and saute shallots till lightly golden brown. 

Add in ginger garlic paste, curry leaves and saute for a minute. 

Add in all the dry ingredients including garam masala and saute and immediately add the marinated prawns. 

Saute for another minute and add soaked kudampuli along with its water.The prawns will also release its own water. Cover and cook till the prawns is done. Remove the lid and stir and allow the masala to get well coated on the prawns. 

Serve with rice.

Courtesy:  Usha Menon