Naadan Chemmeen
Kerala-style prawns in coconut gravy - a South Indian coastal delicacy with authentic Malabar spices.
Preparation
Clean prawns thoroughly and devein.
Cooking
Heat oil in a kadhai. add the onions, curry leaves, green chillies, curry leaves, ginger and garlic, fry for 3-4 minutes.
Add the chopped tomatoes, and fry on high heat for 3-4 minutes until well blended.
Add the powdered cumin, coriander, turmeric, garam masala. Fry the masala on medium heat for 2-3 minutes stirring well. If too dry, add 1-2 tsp of water.
Add the prawns, add 1/4 cup water, cover, and cook for 8-10 minutes.
Garnish with chopped cilantro and serve up hot.
Serving Suggestions
Serve with hot white rice and buttermilk or with pulao. Also tastes great with parathas or rotis.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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