Pachakkaya Chemeen Paalu curry

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Ingredients:-

  1. Kudampuli/ Gamboge – 2 small pieces, soaked in 1/4 cup of hot water for 30 minutes
  2. Prawns – 250 grams or 10 big numbers ( divided into half from the middle & cut into smaller pieces)
  3. salt to taste
  4. Greenchilly – 1 number, slit
  5. Ginger – 1 tbsp. + 1/2 tsp. ; divided
  6. Turmeric powder – 1/4 tsp. + 1/2 tsp.; divided
  7. Coconut oil – 1 tbsp. + 1 tbsp.; divided
  8. Mustard seeds – 1/2 tsp.
  9. Fenugreek – 1/4 tsp.
  10. Shallots – 3/4 cup, thinly sliced
  11. Garlic – 5 big cloves; chopped
  12. Curry leaves – a few
  13. Kashmiri chilli powder – 1 heaping tsp.
  14. Tomato – 3/4 cup; chopped
  15. Raw banana/ Plantain – 1.5 cups (peeled)
  16. Water – as needed
  17. Thick coconut milk – 3/4 cup

Method:-

  1. Cook the prawns adding 1/4 tsp. of turmeric powder, 1/2 tsp. of salt, 1 tbsp. of ginger, greenchilly, gamboge and the water used for soaking the gamboge. Bring to a boil & cover cook on low heat for 15 minutes. Allow the water to almost completely evaporate from the prawns. Remove the gamboge pieces from the cooked prawns.
  2. In a wok, heat 1 tbsp of coconut oil & splutter the mustard seeds.  Add the fenugreek seeds and cook them for a minute. Stir in the curry leaves, shallots, garlic, 1/2 tsp. of ginger & fry till they turn golden brown in colour.
  3. Add 1/2 tsp. of turmeric powder and 1 heaping tsp. of chilli powder and cook for a minute on low heat.
  4. Stir in the tomatoes and cook till they turn mushy.
  5. Throw in the chopped green bananas and mix. Add 1 cup of water and 1 tsp. of salt. Bring the mixture to a rolling boil and cover cook on low heat for 20 minutes.
  6. Add the prawns and cover cook on low heat for 2 more minutes. Finally add the thick coconut milk and remove from heat.
  7. This curry goes well with rice.
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