Chemmeen-Kasuvandi Ularth (Prawns-Cashews Dry Fry)
Ingredients for Chemmeen-Kasuvandi Ularth (Prawns-Cashews Dry Fry): 1. Prawns medium sized – 1 kg 2. Salt and turmeric powder – As needed Pot tamarind – 5 pieces Curry leaves –...
Category: Non-Fish Recipes
Chemmeen Olan (Prawns Olan)
Ingredients for Chemmeen Olan (Prawns Olan): 1. Prawns – ¼ kg 2. Onions – 1 big, cut into square pieces 3. Green chillies – 2, split into two 4. Ginger – 1 big piece,...
Kakkayirachi Thoran (Clam Thoran)
Ingredients for Kakkayirachi Thoran (Clam Thoran): 1. Kakkayirachi (Clam/Oyster) – 2 cups 2. Turmeric powder – ¼ small spoon Salt – For taste 3. Coconut scrapped – 1 cup Turmeric...
Masala Prawns
Ingredients for Masala Prawns: 1. Prawns – ¾ kg 2. Red chilli powder – 2 small spoons Turmeric powder – 1/2 small spoon Ginger-garlic paste – 2 big spoons ...
Prawn Batter Fry
Ingredients for Prawn Batter Fry: 1. Maida – 1 cup Semolina – 1 big spoon Kashmiri chilli powder – 1 small spoon Baking powder – ½ small spoon...
Spicy Prawns Fry
Ingredients for Spicy Prawns Fry: 1. Prawns cleaned – ½ kg 2. Chilli powder – 3 small spoons Turmeric powder – ½ small spoon Rice powder – 1 small spoon...
Prawns Dip Fry (Chemmeen Mukkiporichath)
Ingredients for Prawns Dip Fry (Chemmeen Mukkiporichath): 1. Prawns cleaned – ½ kg 2. Soya sauce – 1 small spoon Chilli sauce – 1 big spoon Garlic crushed – 1...
Thai Green Papaya – Dry Prawns Salad (Som Tham)
Ingredients for Thai Green Papaya – Dry Prawns Salad (Som Tham): 1. Garlic – 2 cloves Bird’s eye chilli (Kanthari) – 1 or 2 2. Dried prawns – 2 big spoons 3. Jaggery...
Unakka Chemmeen – Kovakka Ularth (Dried Prawns – Ivy Gourd Ularth)
Ingredients for Unakka Chemmeen – Kovakka Ularth (Dried Prawns – Ivy Gourd Ularth): 1. Dried prawns – ½ cup 2. Ivy gourd – ½ kg 3. Green chillies – 6, cut lengthwise ...
Prawns – Green Mango Curry (Chemmeen – Maanga Curry)
Ingredients for Prawns – Green Mango Curry (Chemmeen – Maanga Curry): 1. Prawns – 250 gm 2. Green chillies split into 2 – ½ cup Shallots – 5, chopped Curry...
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