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Chemeen Kudampuli Fry

Chemeen kudampuli fry 
By: Dr. Sindhu Joy

Ingredients

1. Prawn / chemmeen – Around 1/2 – 3/4 kg (I used 35 prawns)

2. Turmeric powder – 1/4 tsp

Chilly powder – 1 tsp

Coconut slices (thenga kothu) – 1/2 cup

Curry leaves – 1 sprig

Gamboge/kudam puli – 2 (Soaked in water and torn into small pieces)

Water – 1/4 cup

Salt – To taste

3. Pearl onions – 3/4 cup, sliced (You can use 1/2 medium onion instead. Slice them thinly and cut into 3-4 parts)

Ginger – 2 tsp

Green chilies – 2, slit

Curry leaves – 1 sprig

4. Turmeric powder – 1 pinch

Chilly powder – 1/2 tsp

Coriander powder – 1.5 tsp

Pepper powder – 1/4 tsp

5. Salt – To taste

6. Coconut oil – 1 – 1.5 tbsp

Method

1. Cook the prawns along with ingredients numbered 2 in a meen chatti /any pan. Cook covered for about 10 minutes at medium heat until prawns are done and water is almost evaporated.

2. Heat oil in a pan. Add sliced onion, ginger, green chilies and curry leaves. Saute until onion turns slightly golden. Add turmeric powder, chilly powder, coriander powder and pepper powder. Saute until their raw smell is gone. Add the cooked prawns. Stir-fry for 5 – 8 minutes at medium-high heat. Add more coconut oil if required.
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