Chemmeen/Prawns Vattichathu is a simple and delicious non-vegetarian sea food dish prepared in Kerala homes. This is a finger liking good recipe I prepare for Easter or Christmas. This is my way of preparing this delicious dish with slight variations in masala and ingredients. Enjoy this recipe for Easter this year :)
Ingredients:
Chemmeen/Prawns - 400 gms (cleaned and unveined)
Small onions - 10 nos (sliced)
Ginger Garlic paste - 1 tsp
Turmeric powder - ½ tsp
Kashmiri Red chilli powder - 3 tsp
Corriender powder - 2 tsp
Black pepper powder - ½ tsp
Garam masala powder - 1/2 tsp
Kudampuli (kukum) - 1 big piece
Thick coconut milk - 1 cup
Curry leaves - 3 string
Dry red chillies - 4 nos
Mustard seeds - ½ tsp
Coconut oil - 3 tbsp
Salt - to taste
Preparation:
- In a bowl, add cleaned prawns, turmeric powder, red chilli powder, corriender powder, garam masala powder, black pepper powder, salt and let marinate for half hour.
- Heat oil in a chatti, splutter mustard, dry red chillies and curry leaves. Add small onions, Ginger garlic paste and saute well till onions turn soft and translucent.
- Now add the marinated prawns and mix well. (Make sure not to break the prawns and prawn head)
- Pour thick coconut milk, kudam puli and mix. Add salt at this stage if required.
- Let the curry boil for a minute. Once done close lid and let cook for 5 minutes.
- Open lid, add curry leaves and let cook on low flame till you get a thick prawn masala gravy.
- Spicy and delicious Chemmeen/Prawns Vattichathu is ready to serve with rice and chapatis.
Note:
- Adding prawn head to this recipe is of choice. I love prawn head so, add them in plenty.
- Adjust salt and spice as per taste.
- This recipe can be served as a thick masala or gravy as your wish. If you need a little gravy in the dish, off flame soon after 5 minutes. 
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