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Kasuandiparippu Chertha Chemmeen Kari - Prawn Curry with Cashewnuts

Ingredients of Kasuandiparippu Chertha Chemmeen Kari

Serves: 4

500 gms prawns

2 tbsp oil

4 medium-sized onions, chopped

2 medium-sized tomatoes, chopped

100 gms broken, unsalted cashewnuts

½ tsp red chilli powder

½ tsp black pepper powder

½ tsp turmeric powder

1 tsp salt

2 green chillies, slit

2 tsp white vinegar

Coconut paste:

2 tsp oil

½ medium-sized, fresh coconut, grated

Ground to a coarse paste:

3-cm piece ginger, chopped

3 cloves garlic, chopped

Method of Preparation of Kasuandiparippu Chertha Chemmeen Kari

  • Shell prawns, remove heads, devein and wash.
  • Heat oil for coconut paste in a frying pan and fry till coconut turns brown. Cool and grind to a fine paste with ¾ cup water.
  • Heat oil in a pan, add onions and fry till translucent.
  • Stir in tomatoes and ginger-garlic paste, and cook for 2 minutes.
  • Add prawns and cashewnuts, and fry for 5 minutes.
  • Lower heat, sprinkle in spice powders and fry for a minute. Mix in salt and scant ½ cup water, and cook over low heat for 5 minutes. Add green chillies, vinegar and coconut paste, and cook till gravy thickens.
  • Serve with appam, idiappam, pathiri or puttu.

 
Traditional Recipes of Kerala
  
 
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