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.
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.
Coconut oil: 2 tbsp.
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.
Linking this to Its a Keeper Thursday, Full plate Thursday.