Shrimp / Prawn/Eral/ semmeen curry
Just to share with you….
I have seen prawn /shrimp for the first time in chennai. After my marriage we were in chennai for 6-7 months. Once day I saw my house owner aunty cleaning prawns outside. That is the first time I saw prawn in my like. That time I don’t like it since it was like a ugly insect.
After that we were shifted to Bangalore. My Mathi brother was staying close by . He likes non-veg a lot. They used to cook many sea foods. From them we just started to learn cooking and eating the shrimp. I remember it is aslo called as “SEMMEEN” because he used to say as semmeen sometimes.
We can make many recipes out of shrimp such as shrimp thokku (prawn thokku), Shrimp pulav, shrimp birayani, shrimp bajji,era/ shrimp kolambu etc. Here we are going to learn about thick shrimp /prawn curry. You can say shrimp kulambu also.
- Shrimp (not too small) – 1/2 kg
- Sombu /fennel seeds – ½ tsp
- Big Onion (chopped) – 1
- Medium size Tomato (chopped) -2
- Ginger-garlic paste – 1 tsp
- Coriander powder – 1 tsp
- Chilly powder – 1 tsp
- Turmeric powder – ½ tsp
- Salt and oil - As required
- Coconut : 2 tsp
- whole black Pepper :1/2 tsp(5-8 nos)
- Curry leaves. – little
- Coriander leaves for garnishing.
Preparation
- Heat the oil in kadai.
- Add big jeera/sombu and curry leaves.
- Add chopped onion,ginger- garlic paste ,anf tomato and fry well for 5 minutes.
- Add corriander powder, chilly powder, turmeric powder, salt and mix well.
- Add cleaned shrimp and little water and mix well.
- Cook for 15-20 minutes on low flame. Shrimp will be cooked soon but still we want everything (tomato, onion etc to be mixed and blended well so slow cook for more time which brings taste to your curry)
- Grind coconut, sombu and whole balck pepper into fine paste and add to curry.
- After 5 mins when itz done garnish with Coriander leaves.
