Kerala Prawn and Drumstick Curry — Chemmeen Muringakka Curry

It’s a shame that I’m not able to post here regularly. These days I’m all over the place, and invariably end up tight for time. That’s just why I haven’t been able to visit your lovely spaces, to be inspired by what’s cooking in your kitchen. Sorry guys—but I promise to there soon.

I’ve also been hoping, in vain, to work towards at least two posts per week. But even such a modest figure seems quite ambitious now, ah. Frankly, a lot of times, I find it challenging to meet my own expectations of high editorial standards. For instance, with this prawn curry recipe, though I am excited to share the taste with you, I’m disappointed with the photos and styling. I’m like, I don’t think anyone’s ever gonna come back after seeing such pictures. Weird, huh? I know. This's gotta stop. On the contrary, it got to such a point that I had to pressure myself into publishing this recipe as is. Basically, what reflects here is my desire for quality as opposed to quantity. And the funny part is, I'm not even sure if I'm meeting my own expectations, duh! This is exactly why I admire people who post unfailingly 3-4 times a week,  that too without compromising on quality. Kudos, guys. You rock!

Prawns in Tangy Masala - Chemmeen Ularthiyathu

I’m suddenly gripped by this burst of energy and I’m all ready to rock and roll. Don’t ask why. Nah, it’s okay. This one seems like a no-brainer, but, seriously, I’m happy. I’m happy to be doing something I like. Life never fails to surprise us, huh. Oh yeah. When I had a full time job and a live-in housekeeper, cooking was an activity I used to indulge in only during the weekends or when I was entertaining. Now, I’m cooking a ton, photographing my way to happiness, sharing it with y’all and making new memories. Ah!

Okay, back to the subject matter. Chemmeen Ularthiyathu or prawns cooked in tangy masala is yet another Syrian Christian delicacy. The seafood is stewed in kokum  broth in an earthern pot or manchatti. Kokum (Garcinia indica) is a berry-like fruit the size of a small orange, used as a souring agent in fish curries. In Malayalam, it is known as kudam puli.  I simply love this dish for the exotic combination of the crunchy coconut pieces with the flavored prawns. To me, it’s something comforting; at the same time it tastes incredible.

Fiery Red Prawn Curry — Chemmeen Mulakittathu

 

Our usual lunch includes rice, fish, vegetables and yoghurt. Oh yeah, fish. We cook and eat fish and seafood a lot and often. I guess that’s the influence of being a native of the coast. Coastline of any country has a unique, exciting cuisine different from the rest of the land. One of the blessings of life on the Malabar Coast is that we get to enjoy fresh fish, seafood, vegetables, and poultry. Yes, all fresh. The chicken running around in the courtyard is caught and dressed to prepare spicy delicacies. Fresh seafood and fish is boiled in earthern pots made from local red clay, and firewood is used to impart a smoky flavor to dishes. Ah, those good carefree days.

Kerala Style, Spiced, Aromatic Prawn Roast — Chemmeen Roast

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Prawns, eh?!! Yum! 

This recipe is so easy to prepare and mouthwateringly delicious—trust me! Both my kids, including my youngest who is a fussy eater, totally love this. 

A family favorite, it is, and my crowning glory at home. Why not make it yours!??