Easiest Way to Prepare Award-winning Kerala Special Shrimp pulimulaku || KERALA CHEMEEN CURRY
Hey everyone, it's me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Any-night-of-the-week Kerala Special Shrimp pulimulaku || KERALA CHEMEEN CURRY. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Kerala Special Shrimp pulimulaku || KERALA CHEMEEN CURRY, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kerala Special Shrimp pulimulaku || KERALA CHEMEEN CURRY delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Kerala Special Shrimp pulimulaku || KERALA CHEMEEN CURRY estimated approx 25 minutes.
To begin with this recipe, we must prepare a few ingredients. You can have Kerala Special Shrimp pulimulaku || KERALA CHEMEEN CURRY using 14 ingredients and 6 steps. Here is how you cook that.
A toothsome shrimp curry made with a spicy coconut sauce, straight from the land of coconuts and seafood, Kerala. Enjoy this delicious shrimp or prawns curry with rice and your favorite vegetables.
Ingredients and spices that need to be Take to make Kerala Special Shrimp pulimulaku || KERALA CHEMEEN CURRY:
- 1/2 Shredded Coconut
- Shrimp - 1/2 kg (washed shelled and deveined)
- Tamarind - small lemon size
- Cucumber cube sized chopped-1/2cup
- Salt as per taste
- Leaves Curry
- Coconut oil
- Water
- Paste
- 4-5 Small Onion
- 1 tsp Turmeric Powder-
- Chilly powder -1tbsp
- Green Chilly -3-4
- Peppercorn-1tsp
Instructions to make Kerala Special Shrimp pulimulaku || KERALA CHEMEEN CURRY
- First prepare thick tamarind pulp with lemon size tamarind using little water.
- Wash and clean shrimp.
Make a paste with coconut, onion, all spice powder and peppercorns along with 2 tbsp of water. - Heat a manchatti or a pan, add grinded paste, green chilly, cucumber and tamarind pulp.
Add salt according to your taste. Add 1 cup of water. - When it starts boiling, add shrimp adjust salt and cook in medium flame for 15-20 mins or until the shrimp is cooked.
- Swirl the pan instead of stirring.
When the graves thickens, drizzle some coconut oil on top, few curry leaves and swirl it again.Switch off flame.Keep it covered for half an hour atleast. - Serve with Kappa/Tapioca Puzhukku or with steaming hot rice.Enjoy!
My Tip:
For enhancing the taste, you can add tomato or kudampuli instead of tamarind.
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