CHEMMEENUM KADACHACKAYUM VARUTHARACHA PAAL CURRY

(Prawns and bread fruit in roasted coconut gravy)

INGREDIENTS

Prawns 160 gm Diced breadfruit 160 gm Mustard seeds 2 gm Ginger 5 gm Garlic 8 gm Green chilli 2 gm Curry leaves 10 Coconut oil 15 ml Turmeric powder A pinch Coriander powder 1 gm Chilli powder A pinch Fennel powder 1 gm Tamarind water 5 ml Coconut milk 10 ml For roasted coconut paste Grated coconut 75 gm ● Dry red chilli 5 ● Coriander seeds 5 gm

● Shallots 10 ● Curry leaves 5 gm

METHOD

■ For roasted coconut paste: Saute all the ingredients in 10 ml of coconut oil in a thick bottom pan on low flame. Once it becomes brown, grind to a thick paste In a frying pan, add remaining coconut oil and crackle the mustard. Add ginger, garlic, green chilli and curry leaves and saute until it turns brown. Add turmeric powder, coriander powder and chilli powder. Add breadfruit and sauté for two minutes and pour some water and boil it. When breadfruit becomes soft, add prawns with roasted coconut paste, tamarind water and salt. Boil for two minutes and add fennel powder and thick coconut milk.