Kerala Special Shrimp pulimulaku || KERALA CHEMEEN CURRY
Kerala Special Shrimp pulimulaku || KERALA CHEMEEN CURRY

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, kerala special shrimp pulimulaku || kerala chemeen curry. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious. KERALA CHEMEEN CURRY is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. KERALA CHEMEEN CURRY is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook kerala special shrimp pulimulaku || kerala chemeen curry using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Kerala Special Shrimp pulimulaku || KERALA CHEMEEN CURRY:
  1. Prepare 1/2 Shredded Coconut
  2. Prepare Shrimp - 1/2 kg (washed shelled and deveined)
  3. Take Tamarind - small lemon size
  4. Get Cucumber cube sized chopped-1/2cup
  5. Prepare Salt as per taste
  6. Take Leaves Curry
  7. Take Coconut oil
  8. Prepare Water
  9. Get Paste
  10. Make ready 4-5 Small Onion
  11. Take 1 tsp Turmeric Powder-
  12. Get Chilly powder -1tbsp
  13. Prepare Green Chilly -3-4
  14. Take Peppercorn-1tsp

Chemmen Thengapal curry is made with a spicy coconut sauce with cocum (kodampulli). This is a Kerala style chemeen curry. 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.

Instructions to make Kerala Special Shrimp pulimulaku || KERALA CHEMEEN CURRY:
  1. First prepare thick tamarind pulp with lemon size tamarind using little water.
  2. Wash and clean shrimp. - Make a paste with coconut, onion, all spice powder and peppercorns along with 2 tbsp of water.
  3. 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.
  4. When it starts boiling, add shrimp adjust salt and cook in medium flame for 15-20 mins or until the shrimp is cooked.
  5. 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.
  6. 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.

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. This recipe is from the home kitchen of Mrs. Thomas, a family friend from Kerala who actually used to refer to it as "Bombay Curry." Upon further exploration I was rather amused to understand further details of this name. The dish is made with supposedly "new-fangled" ingredients such as tomatoes.

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