If you love Kerala-style seafood, this Chameen Mulakittathu — a spicy, tangy prawn curry — is perfect with ghee rice or Kerala puttu. It brings together the aroma of curry leaves, coconut oil, and tamarind for an unforgettable taste.
Ingredients:
- 500g prawns (cleaned and deveined)
- 4 green chillies
- ½ onion (or 4 small shallots)
- 6 garlic cloves
- 4 tsp AR Fish Fry Marinate Powder
- ½ tsp turmeric powder
- ½ cup chopped tomato
- 10 curry leaves
- ½ tsp mustard seeds
- 8 fenugreek (methi) seeds
- 2 tbsp coconut oil
- 1 lime-sized ball of tamarind
Procedure:
- Heat coconut oil in a pan.
- Add mustard seeds; when they pop, add methi seeds and curry leaves.
- Sauté green chillies, onion, and garlic until soft.
- Mix chilli and turmeric powder with a little water to make a paste and fry until the oil separates.
- Add tomatoes and tamarind pulp (mixed with 1 cup of water). Boil well.
- Add salt and prawns, then cook until done.
- Garnish with coriander leaves and serve hot.
Best enjoyed with ghee rice or Kerala puttu.
Watch the Recipe Video:
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