Chemmeen Ularthiyathu

In this issue, we bring to you a kallu shop favourite. Chemmeen Ularthiyathu, or prawns sautéed in traditional Kerala style, tastes best with a tall, cold glass of toddy. The perfect blend of spicy and sour, prawns ularthiyathu is very simple to make. Here is the recipe straight from the chef’s notebook at Mystic Spice:

Ingredients

• Coconut Oil 50 ml
• Tomato (big) 1
• Curry Leaves 5 grams
• Ginger 25 grams
• Green chilly 20 grams
• Garlic 25 grams
• Coriander powder 15 grams
• Turmeric powder 10 grams
• Chilly powder 30 grams
• Medium prawns 100 grams
• Shallots (sliced) 100 grams
• Crushed black pepper 10 grams
• Salt to taste

Method

1. In a big wok, heat the coconut oil.
2. Put in the ginger, garlic, and green chillies and sauté for a minute.
3. Add the shallots to the pan, and sauté till they are brown.
4. Stir in the dry masalas (chilly powder, coriander powder, black pepper) and continue sautéing, adding the sliced tomato afterwards.
5. Once it becomes a thickish gravy, add the prawn pieces and cook well for a while. Add salt to taste.
6. Garnish with curry leaves.

Preparation: 30 minutes
Serves: 1 portion