Chemmeen/Konch Thoran (prawn dry curry)

Ingredients

1.Prawns - 500gm
2.Ginger chopped - 1tsp
3.Shallots/Kunjulli - 1 cup
4.Kokum,kudam puli - 2 no
5.Oil - 2 tsp
6.Water - 1 cup
7.Salt
For the masala

1.Coconut - 1 cup
2.Green chilli -4
3.Shallots/Kunjulli - 4
4.Turmeric powder -1/4 tsp
5.Chilli powder -2 tsp


For seasoning

1.Mustard seeds - 1/2 tsp
2.Red chillies - 2
3.Curry leaves


Preparation


1.Grind the coconut,green chillies ,turmeric powder,kunjulli,chilli powder in a mixi.Do not make it in to fine paste ,just grind it like that for our avial or thoran.

2.Then heat the oil in a pan or meenchatti and splutter the mustard seeds ,red chilli broken and curry leaves then add the chopped ginger to it followed by lots of shallots/kunjulli and then the cleaned prawns to it also add the kokum to it with 1 cup of water and salt.


3.When the prawns become half cooked add the coconut mixture to it and cook it for another 10 mts.Dry it if you want it to be like thoran.Now the chemmen thoran is ready to be served.

chemmen biriyani (prawn biriyani,shrimp biriyani)

I think prawn biriyani is the simple one among in all the biriyani. As we all know the biriyani is a long procedure including 3 majour steps.

Ingredients

For the rice

1. Basmathi rice - 3 cup

2. water - 6 cup

3. Cardamom - 6 no

4. Cinnamon- 1 medium stick

5.Cloves - 6 no

6.Ghee - 3 tsp

7. Salt for taste

8.Lemon juice -2 tsp

For the masala

1. Prawn - 1/2 kg

2.Red chilli powder - 1 tsp

3.Turmeric powder -1/2 tsp

4.Ginger -1 tsp

5.Garlic -1 tsp

6.Onions - 2 big one chopped finely

7.Green chillies - 6 to 7

8.Tomatoes - 1 big one

9.Corriander leaves - one handful

10.Garam masala- 1/2 tsp

11.Oil - 2 tsp

12. Curd - 1/2 cup

For garnishing

1.Cashew nuts- 25 gm

2.Raisins- 25 gm

3.Corriander leaves - one hand ful

4.Onion - 1 big one

5. Ghee to fry

Preparation

1. Wash and drain the rice well.

2.Pour little ghee in vessel and then add cardomom,cinnomon,cloves.

3.Then add measured waterand wait till it boils,to the boiling water add rice.

4.After four or five vissile turn off the burner.

5. Marinate the prawn with 1/2 tsp of ginger,garlic paste ,1/2 tsp of red chilli powder,1/2 tsp of turmeric powder salt for 30 mts .And then shallow fry the prawns in the oil.

6.Then in the same pan saute the onions,ginger,garlic,green chillies,tomatoes well.Then add the rest of red chilli powder,turmeric powder,garam masala ,salt,curd to it and then add the fried prawns to it and cook it for 5 to 6 mts.

7.In a pan heat the ghee and fry the onionstill it turn brown,also fry cashew and raisins.

8.In a big vessel pour some ghee and above it spread one portion of prawn masala.

9.Above it one layer of rice,followed by the fried onion ,cashew,raisins and chopped mint and corriander leaves.

10. Then another layer of prawn ,followed by rice and garnishing.Also pour some ghee on top of rice.

11. Cover it with a lid and seal it (with dough of maida).And lightly heat it for 15 mts.This process is called dum.