Thenga aracha chemmeen curry (Malabar style Prawn curry)
Prawn curry made with thick and yellow coconut sauce – a perfect Kerala delicacy, with Kannur’s own pathil (rice pancake) is all we want to feel homely. That creaminess of coconut, aromatic spices and kick of red & green chilies at the same time – do I need to say more???Its finger licking good and it can’t be easier than this. Ehh the next day, the earthen pot in which prepared this chemmeen curry I licked as washed 😉 Yea it enhances the taste as it sits. So be sure to make extra quantity.
Prawns/shrimp is both of us favorite, in fact all seafood are our favorite ;-)..), unfortunately we won’t get anything from sea as fresh as we get back home!! Here we are getting satisfied with all those cold water fish, those fish are nowhere near to what we get in Kerala and UAE.We get all types of frozen fish, but rarely I put my hands on them!!
You wondering from where I got these prawns?? I packed some when I came from home?!! Not soo much…..less than a kg after cleaning! I packed these kind of items in frozen bag. I would not have brought all these items if hubby accompanied me. He used to ask What you will do if they ask you to open and show?! I used to be like what is the big deal, I am carrying some eatables – not a bomb or something!!! Whatever I argue, he wont allow. But now guess what, he was like ha now you go home every 2 to 3 months and bring all these goodies ?haha!
Coming back to the chemmeen curry, they can’t be easier than this guys and taste is something which you must try and see. It’s that good, and I am sure you will end up licking your fingers. Goes very well with anything like rice, pathiri, chapathi, Kalathappam etc….