Chemmeen Peera Pattichathu
A traditional Kerala prawns recipe made with coconut & kokum and laced with coconut oil & curry leaves. Perfect side dish for rice.
Print Recipe
Ingredients
- 250 gms Small variety Prawns measured after cleaning
- 1 cup Grated coconut
- 1/2 tsp Turmeric powder
- 5 Small/pearl onions
- 2.5 tsp Chopped garlic
- 2 tsp Chopped ginger
- 2-3 Green chillies
- 2-3 small pieces of Kokum (kudampuli) soaked in 3 tbsp warm water for 10 mins
- 1 sprig Curry leaves
- Salt
- 1/2 - 1 tbsp Coconut oil
Instructions
- Crush/pulse together small onion, chopped ginger & garlic, green chillies, turmeric powder and curry leaves. When it's almost crushed, add coconut to this and crush/pulse until everything comes together.
- Take a small claypot or a pan and add the crushed mixture to it. Add soaked kokum along with the water. Add cleaned prawns and salt. Mix everything together with your hands.
- Cover and cook in the lowest flame for 12-15 mins. Once it's done, check the seasoning and add mores salt if required.
- Drizzle the coconut oil and add some curry leaves too. Let the dish rest for 20 mins or so, for the flavors to settle in.