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Thengapalum Pachha Kappangayum Chertha Chemmeen Kari - Prawn Curry with Unripe Papaya and Coconut Milk

Ingredients of Thengapalum Pachha Kappangayum Chertha Chemmeen Kari

Serves: 4

A Christian dish.

200 gms medium-sized prawns

150 gms unripe papaya

3 tbsp oil

2 medium-sized onions, chopped

3 medium-sized tomatoes, chopped

1 tsp salt

¾ cup coconut milk (1st extract)

1 tsp white vinegar

Ground to a fine paste:

2 cloves garlic, chopped

3-cm piece ginger, chopped

6 dry red chillies, torn into pieces

1 tbsp parboiled rice

2 tsp black pepper powder

½ tsp cumin seeds

½ tsp mustard seeds

½ tsp turmeric powder

½ tsp coriander powder

¼ cup water

Method of Preparation of Thengapalum Pachha Kappangayum Chertha Chemmeen Kari

  • Shell prawns, remove heads, devein and wash.
  • Peel papaya, remove seeds and cut into the same size as prawns.
  • Heat oil in a pan, add onions and fry till translucent.
  • Mix in spice paste and fry for a minute, stirring occasionally.
  • Mix in papaya, tomatoes and salt, and cook over low heat, stirring once in a while, till papaya is tender.
  • Pour in coconut milk and vinegar, mix well and remove from heat. Serve with porotta or pathiri.
 
Traditional Recipes of Kerala
  
 
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Thengapalum Pachha Kappangayum Chertha Chemmeen Kari (Prawn Curry With Unripe Papaya and Coconut Milk)