Naadan chemmeen masala/ Kerala Style Chemmeen Ularthiyathu/ Shrimp Masala

I don't want to make this much complicated. It is the very common recipe i wanna share. You can make variations by adding the garam masala(1/2 to 1 tspn)or the cloves and cinnamon. You can avoid the coriander pwdr and add coriander leaves. I just have followed the very basic recipe our parents make.


Ingredients:-


Shrimp-1pound
Ginger sliced-1tblspn
Garlic sliced-3big pods
Onion sliced-1 small
Tomato sliced-1
Chilly pwdr-2tspn
Turmeric pwdr-1/2tspn
Coriander pwdr-2tspn
Green chillies-2 small( if u desire more spiciness)
Curry leaves-1 sprig
Salt to taste
Oil-1tblspn
Mustard seeds-1/2tspn


Directions:-

• Splutter mustard seeds in the oil heated in a pan.
• Saute ginger, garlic, and green chillies in oil
• When they seemed cooked u get a different smell. 
• Now add in the sliced onions and saute till transparent.
• Now add prawns/shrimp(cleaned without their shells).
• Add tomato and the dry spices.
• Add salt. Reduce the salt by 1/4th than you usually put for other curries. This is because prawns already are a little salty.
• Add curry leaves.
• Now cook them covered for 10min. They emerge water of their own. So no need to add any.
• After 10 min see if the dish is watery. If you need the gravy leave it so.
• If you want a dry Masala, cooked opened for another few minutes till the gravy is fully evaporated at a high flame. But keep stirring to avoid sticking from the pan.
• Blank the Spicy naadan chemmeen  to the serving dish hot. Serve hot with curry or any bread.
• DONE

Authentic Kerala Style CHEMMEEN ULARTHIYATHU

And another classic ingredient that makes this a different curry would be coconut pieces. Then you will get your chemmeen ularthiyathu. And in that recipe you will use shallots/small onions instead if the big ones. Some people add tamarind paste too which i don,t usually follow. Thats varies personally who prefer more sourness.

BON APPETITE:)