Here’s another one straight from Mohandas’ s kitchen and it’s a family favourite . Prawn stir fry in other words-- chemmeen varati The only thing that keep us from having it on a daily basis is the cost of prawns Believe me it’s a luxury and we usually nibble at the pieces to make it last long . So happy nibbling to all those who are going to try it.
½ kilo Prawns medium to large in size
1 tbspn turmeric powder
1 tbspn kasmiri chillie powder (by Everest preferably)
15 pods of garlic (skinned and crushed)
1½ inch long ginger (peeled, sliced and crushed)
Salt 1 tbspn (minimum) add more to suit your taste
Tamarind – the size of a small lime
Mix all the above and keep it aside
For 5 to 8 minutes
Grate ½ a coconut and keep aside
Curry leaves 15 to 20
Add the curry leaves to the above mixture and mix well
Add I tbspn coconut oil to the above mixture
Add ½ glass water and mix well .place it on the stove on medium flame and cook till the water reduces to a paste
Now reduce the flame and add one more tbspn of oil and the grated coconut and stir well till the mixture is dry
Remove from flame and add 1 more tbspn of coconut oil to it and keep it closed for 10 minutes. Stir once more .Keep it closed and open only to serve.
You may serve it in an ethnic mud chatti (earthen pot ….the Kerala type ...) for a dramatic effect …..or in a porcelain dish with a few coriander leaves placed strategically for a picturesque effect These may help in distracting the eaters if something goes wrong .
