Skip to main content

Chemmeen Ularthiyathu/Shrimp/ Prawns Fry......step-by-step.


When I think of Chemeen (shrimp).....all my diet resolutions go weak....I can munch on this 24/7 or until I get a stomach upset......Amma always makes this whenever I visit her.....I especially  love to bite  the "thengakothu" (tiny coconut pieces) in between the chemeen. I guess I passed on my likeness of Chemeen to my son.....and he loves to have it with rice.


This is a specialty of Kottayam especially among the Christian community. First the shrimp is cooked with the masalas, kudam puli, and  tiny coconut pieces and then fried on low flame.

It is important to de-vein the shrimp otherwise you can have an allergy attack. So please be careful on that aspect.

Most of the recipes I have posted here are my amma's but this one tops the list.

Recipe Source: My Mom.

Note:You can also add 1/2 to 1 tsp of coriander powder, it is optional.  I like it without coriander powder ; you can use it as per your taste.
Ingredients:
Shrimps: 250 gm, cleaned.
Kashmiri red chilly powder: 1 1/2 tsp.
Turmeric powder: A fat pinch.
Pepper powder: 1/2 tsp.
Kudampuli (Kokum): 1 or 2 pieces.
Mustard seeds: 1/2 tsp.
Shallots: 4 or 5.
Garlic: 4 or 5 cloves, slit.
Ginger: 1 small piece, chopped.
Green chilly: 1, slit.
Water: 1/3 cup.
Curry leaves.
Coconut oil: 2 tbsp.
Salt.

Method:
1. Clean the shrimps.

2. Take 2 slices of fresh coconut.

3. Slice them thinly.

 3. In a pan mix the shrimp with 11/2 tsp Kashmiri, 1/2 tsp pepper powder, a fat pinch of turmeric powder, salt, kudampuli, and sliced coconut pieces.

4. Add water, mix well and let it boil and cook.

5. Allow the water to dry up.

6. Meanwhile heat a pan/wok/kadhai with 2 tbsp of coconut oil, put in 1/2 tsp of mustard seeds and allow it to splutter. Then add the shallots, garlic, ginger, curry leaves, and green chilly.

7. Fry it for 2 or 3 min or until it is light brown.

8. Dunk in the cooked shrimp into this and mix well. Let it fry on slow flame for 10 to 15 min. Until it is completely dry and fried.

Serve hot with Rice or just about anything.

Truly irresistable!!!!

Labels:

Comments

  1. Vimitha DuraiJuly 12, 2011 at 6:08 PM

    Prawns are hubby's favie and this looks so tempting. will try it out for sure...

    ReplyDelete
  2. Suja ManojJuly 12, 2011 at 7:13 PM

    Wow my favorite,kandittu kothiyavunnu

    ReplyDelete
  3. AmyJuly 12, 2011 at 9:54 PM

    My mouth is watering now! What a delicious dish it is. I'm sure it's wonderful over rice or noodles! Yum. Thanks for sharing.

    Amy

    ReplyDelete
  4. PushpaJuly 12, 2011 at 10:01 PM

    Mmmm looks spicy and yummy.

    ReplyDelete
  5. a girl's diaryJuly 12, 2011 at 10:41 PM

    woww...what a great presentation Nisa......I think you have a lot more surprises in store from the last one month :)

    ReplyDelete
  6. SwathiJuly 12, 2011 at 11:46 PM

    Cheemen ularthyathu adipoli. kandittu kothivarunnu veggie aya eniku koodi

    ReplyDelete
  7. SwathiJuly 12, 2011 at 11:47 PM

    Chemmeen ularthiyathu kandittu kothivarunu veggie aya enikku koodi

    ReplyDelete
  8. KrithisKitchenJuly 13, 2011 at 1:39 AM

    So authentic.... and inviting.. cant stop drooling..

    http://krithiskitchen.blogspot.com
    Roundup: Healing Foods - Banana
    Event: Serve It - Grilled/Barbequed/Tandoored

    ReplyDelete
  9. Binys RecipesJuly 13, 2011 at 1:59 AM

    Simply superb dear...i love it and the presentatn itself is awesome

    ReplyDelete
  10. ManjuJuly 13, 2011 at 5:30 AM

    hey Nisa - wonder how I haven't come across your blog till now. Saw this post on foodgawker and came along to see which blog this was. Love some of the other recipes you have out there too. Good job with the blog! :)

    ReplyDelete
  11. UnknownJuly 13, 2011 at 1:14 PM

    Wow its lunch time here and craving for prawn curry seeing ur pics...looks yumm

    ReplyDelete
  12. Jayanthy KumaranJuly 13, 2011 at 3:22 PM

    neat presentation..looks fingerlicking good..:P
    Tasty Appetite

    ReplyDelete
  13. kankanaJuly 14, 2011 at 2:40 AM

    I love shrimp and this looks like a delicious dish to me. I am definitely going to give this a try :)

    ReplyDelete
  14. Nisa HomeyJuly 14, 2011 at 10:16 AM

    Thanks Kankana.

    ReplyDelete
  15. PlatefulJuly 16, 2011 at 1:38 AM

    One of my favorite dishes, Nisa. Can't get enough of it. Loved your styling too, great job!

    ReplyDelete
  16. Miz HelenJuly 16, 2011 at 10:35 PM

    Your presentation is just beautiful Nisa. Your wonderful recipe is truly irresistable. I would just love all these spices with that great shirmp.
    Thank you so much for sharing with Full Plate Thursday and hope to see you next week. Have a great week end!
    Miz Helen

    ReplyDelete
  17. Shanti VusirikalaMarch 12, 2012 at 6:46 AM

    how many people will this serve?

    ReplyDelete
    Replies
    1. Nisa HomeyMarch 12, 2012 at 1:50 PM

      Thank you Shanti for visiting my space. This will serve 2 people. Come back soon :)

      Delete

Post a Comment

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.

Popular posts from this blog

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe;  a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding. All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard. Okay lets talk about this pudding!!  I used 4 eggs because amma said so  eggs are the show stopper here :)......it is needed to make the pudding silky-satin, and stand tall....and yes it will not crumble.....now you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!! I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is import...
64 comments
Continue Reading this Recipe

Turmeric Tea Mix Recipe For Weight Loss - Homemade/DIY (Golden) Turmeric Tea Mix

turmeric tea mix - diy turmeric mix to make turmeric tea or golden milk. turmeric tea for weight loss, for a flat belly, stomach bloating, and for overall health. this homemade mix is an excellent fat burner and also will boost immunity. have this on empty stomach in the morning for best results. the active ingredient in turmeric known as curcumin has powerful anti inflammatory effects and is a strong anti oxidant. curcumin is not easily absorbed by the body and that is the reason inspite of us Indians having lots of turmeric in our diet, do not get its full benefits. black pepper is the one natural ingredient that helps the curcumin to be absorbed into the body by around 2000%, wow! So, do not skip black pepper when taking turmeric. All the ingredients I used in this homemade turmeric tea mix are locally acquired and organic. curcumin/turmeric is fat soluble so it is also a good option to have a warm cup after a heavy meal. studies shows that turmeric can prevent cancer, h...
Post a Comment
Continue Reading this Recipe

Pidiyum Kozhiyum Recipe - How To Make Kerala Style Kozhi Pidi - Kerala Recipes

Pidiyum kozhiyum or kottayam style pidi is a traditional knanaya cuisine ; these rice dumpling have a thick gravy like sauce, unlike the dry versions of Malabar kakka roti or kozhi pidi. Knanaya style pidi is served with varutharacha kozhi curry. Traditionally, pidi is associated with baby shower ie when the daughter-in-law is sent to her parents house for delivery, it is customary for the mother-in-law to make kozhi pidi and we knanaya people still follow these traditions. My main aim is to preserve this recipe; so that the future generations can enjoy this wholesome dish. Pidi is rice dumplings which is simmered in water along with shallots, garlic, curry leaves, and coriander seeds; but I have used coriander powder instead to make the whole process easy. Amma mentioned that if using coriander seeds then; the water used to mix the rice flour should be sieved and that using fresh roasted coriander powder saves time. I have made a video recipe and I hope this you help...
Post a Comment
Continue Reading this Recipe