Chemmeen Ularthiyathu
Shrimp Stir-fry, known as Chemmeen Ularthiyathu, is a flavorful and spicy seafood delicacy widely enjoyed in the coastal regions of God's Own Country. The dish's uniqueness and appeal stem from the harmonious blend of natural spices. It's crucial not to overcook the prawns, as they can become tough and rubbery.While readily available at seaside restaurants and hotels at premium prices, this dish is surprisingly easy to prepare at home. Prawns, despite their higher cholesterol content, are a nutritious and protein-rich ingredient. Chemmeen Ularthiyathu boasts a thick gravy and an aromatic fragrance, making it a versatile accompaniment to various dishes.Make a lasting impression on your guests by noting down this fantastic recipe, which provides detailed instructions for easy preparation at home.
Ingredients
- 250 gms Prawns (measured after cleaning)
- 1 tbsp each Crushed Ginger & garlic
- 1/2 – 1 tbsp Chilli powder
- 1/2 tsp Turmeric powder
- 1/2 tbsp Coriander powder (optional, refer notes)
- 1/2 – 1 tsp Garam masala (optional, refer notes)
- 2-3 small pieces Kokum (kudam puli) (soaked in water for around 10 minutes)
- 1/4 cup Thengakothu (tiny coconut pieces) (you can add more if you like)
- 2 medium Onions (sliced finely)
- 5 Small onion / Pearl onion (sliced thinly)
- Salt
- Curry leaves
- Coconut oil
Instructions
- Wash and clean the prawns. Add half of the ginger & garlic, chilli powder (half of it) & turmeric powder, kokum, thengakothu, salt & curry leaves to the prawns. Mix well using your hands. Add water and cook till it is done, make sure that prawns are not over cooked. Drain the excess water.
- Heat oil in a pan and add finely sliced small onion and fry till it becomes golden brown. Add remaining ginger & garlic, curry leaves & onion. Saute till the onion becomes light brown. Add the remaining chilli powder, coriander powder & garam masala (if using) and fry till the raw smell goes and oil starts appearing. Add cooked prawns & salt (since prawns is already cooked with salt, adjust the salt for the gravy accordingly). Mix well and add 2-3 tbsp of water. Cook it till the water is dried and prawns are well coated with masala. I like the prawns to be roasted well, so I keep it for around 10-12minutes on low flame, by stirring it in between. Serve with rice or roti.
Notes
The original recipe does not use coriander powder & garam masala. Since I like it spicy, I added it. So, you can use it as per your taste.
Tried this recipe?Let us know how it was!