Am now a days addicted to taking pictures of what ever I cook , though I used to do it before starting this blog , but that was just for some special dishes, thanks to Soccer Man for gifting a phone – which is very helpful to take pics in kitchen 😉
In my house , Mummy rarely used to cook mixed dishes like this one here – which gives mixed flavor and gives authentic Kerala taste , as she was brought up outside Kerala , but then she used to make North Indian dishes which we enjoyed much…..
Got an idea of typical Kerala cooking only when I spent days with Amamma – hubby’s Granny in Angamaly , I enjoy watch her cook and share her experiences and also tips….it was when I saw her cooking that I learned that Cooking is an Art and feeding with love and good sense makes home heavenly.
This dish is a Kerala style fish curry , we used to make Prawns with tomatoes usually in my place , but then I saw Ammama (Granny) make Churakka with dried Prawns , I think dried Prawns with its strong flavor gives the best result.
I tried it with fresh prawns – these are good too.
My sister in Law has Unnaka Chemeen – churakka curry / Dried Prawns with bottle gourd curry in her blog here mykitchentreasure.blogspot.com
Prawns – 1/2 a pound cleaned and deveined
Bottle Gourd/Lauki/ Churakka – 1/2 of 1 medium sized – cubed or sliced 1inch length wise
Ginger – 1/2 inch piece finely chopped
Vinegar – 2 table spoon (use your choice of stuff to give sour taste , can use tamarind , cocum or else tomatoes goes good too)
Turmeric Powder – 1/2 tsp
Green Chili’s – 2 no’s (or more)
Salt to taste.
Coconut – 3/4 cup Grated
Small Onion – 2 to 3 no’s (Optional)
Cumin /Jeera – 1 tsp
Coconut Oil – 1 to 2 table spoon
Methi seeds/Fenugreek seeds – 1/4 tsp
Small Onions – 3 to 4 no’s sliced.
Curry Leaves – 1 spring
Dry Red chili’s – 2 no’s crushed (Optional , or else use red chili powder -1/4 tsp -gives good color)
Clean and devein the prawns , mix a pinch of salt and keep aside.
Switch off the heat if using a madka /chatti as the chatti will be hot enough to cook the coconut , if not using a chatti/madka do cook the curry for few seconds in low heat and switch off the heat.