Chemmen vatthichathu/ Prawns in coconut milk gravy (Serves 4)

Yet another traditional Kerala seafood preparation directly from the Queen of Arabian sea, Cochin. This vattichathu (meaning a reduced gravy) is my mom’s recipe and can be prepared with any kind of fleshy fish and would taste best with pomfret, tuna etc. Hope this will be a great treat to all the seafood lovers out there..Enjoy!!!

Prawns/chemmen ½ kg
Oil to shallow fry + 2 TBSP

For marinade

Kashmiri chilli powder 2 TBSP (if you a re using regular chilli powder, reduce the amount accordingly)
Black pepper powder 1 tsp
Ginger paste ½ TBSP
Salt as needed
Lemon juice 1 TBSP

Add all the powders in a bowl along with lemon juice and salt. Clean and dry the prawns with a paper towel and apply the marinade. Set aside for 30 minutes.

After marination, shallow fry the prawns at low heat until ¾ cooked. Drain onto a paper towel.

For the Vattichathu/ gravy

Red onions 2 big, thinly sliced
Green chilly 2 nos, slit
Red chilli powder 1 tsp
Coriander powder 1 tsp
Turmeric powder ½ tsp
Coconut milk ½ cup, thick
Salt as needed
Curry leaves

Preparation

Heat a deep pan at medium heat. Add 2 TBSP oil and when hot enough sauté sliced onions along with green chillies and curry leaves. Once the onions turn translucent, add red chilli powder, coriander powder, turmeric powder and salt. Mix these well to combine and cook for 4 -5 more minutes. Now add the fried prawns and coconut milk. Set the flame to low or simmer. Rotate the pan slightly and cook covered for 15-20 minutes. When oil starts separating switch off stove, add a few more curry leaves and chemmen vattichathu is ready to serve. This would pair well with plain rice, or appam or idiyappam or even with puttu….

Cheers!!!
Suji