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
- In a big wok, heat the coconut oil.
- Put in the ginger, garlic, and green chillies and sauté for a minute.
- Add the shallots to the pan, and sauté till they are brown.
- Stir in the dry masalas (chilly powder, coriander powder, black pepper) and continue sautéing, adding the sliced tomato afterwards.
- Once it becomes a thickish gravy, add the prawn pieces and cook well for a while. Add salt to taste.
- Garnish with curry leaves.
Preparation: 30 minutes
Serves: 1 portion
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