Kaya thoranum chemmen curryum /Raw plantain stir fry with prawns curry (Serves 4-5)

Hello everyone..Hope all is well with you guys. Things were crazy for the past two weeks and that’s why the long silence. The recipe we are sharing today is a variant for the traditional “kappa and meen curry” the ultimate unique combo of Kerala. I learned to make this from Asha aunty and it has become a regular dish at my dinner table from then. This recipe makes it easier for people who live in places where it is difficult to find kappa/yuca root. It is an equally enjoyable combination and we hope you all will enjoy the same as much as we did…..

Raw plantain/ pacha kaya 2 big, peeled and cut to medium cubes
Salt as needed

For the seasoning

Mustard seeds ¼ tsp
Urad dal ½ tsp
Dry red chilly 2 nos
Curry leaves be generous
Coconut oil 1 TBSP

For grinding

Grated coconut ¾ cup
Cumin seeds ¼ tsp
Garlic 1 clove
Red chilly powder ½ tsp
Turmeric powder ¼ tsp

Preparation

In a deep vessel add 1 TBSP coconut oil, splutter mustard seeds followed by all other ingredients under seasoning. Next add the cubed plantains and around ¾ cup water and cook at medium flame. Add salt and cook covered for about 7-10 minutes.

Meanwhile, grind together all the ingredients under grinding section and set aside. Once the plantains are cooked and the water is 90% evaporated, add the ground coconut mixture and MIX WELL. Cook for 2 more minutes and remove from flame.

Chemmen curry/prawn curry

Chemmen/ prawn ½ kg
Fish masala 5 TBSP ( we used diners brand)
Alternately you can add 3-4 TBSP red chilly powder +1 tsp turmeric powder + ¼ tsp fenugreek powder
Green chilly 2 nos, chopped
Shallots 6 nos, cut to quarters
Garlic 10 cloves, cut to quarters
Ginger 2’ piece, cut to chunks
Gamboge/Kudampuli 5 nos
Curry leaves 3 sprigs
Coconut oil 3 TBSP
Salt as needed

Preparation

Add oil in a deep pan (preferably a meen chatti/clay pot) at medium heat. Once hot add shallots, garlic, ginger, green chilly and salt and sauté for about 5 minutes. Next add the fish masala (or the powders) and continue sautéing for another 7-10 minutes or until raw smell from the masala is completely gone. Add about 2-2 ½ cups of water and the gamboge and bring this to a boil. Once boiling keep for another 10 minutes and then add the chemmen/ prawns. Cook covered for about 20 minutes, stirring occasionally. Check for salt and remove from flame. Enjoy with the kaya thoran…

Notes:

*This is spicy curry, so you can reduce the amount of spices accordingly
*Chemmen/prawns can be replaced with any kind of fish of your choice
*This curry tastes the best the next day…

Cheers!!!
Suji