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Monday 19 November 2012

UNAKKA CHEMMEEN -IRUMBAN PULI CURRY/ DRIED PRAWNS- BILIMBI CURRY

UNAKKA CHEMMEEN -IRUMBAN PULI  CURRY/ 
DRIED PRAWNS- BILIMBI  CURRY

INGREDIENTS


DRIED PRAWNS FRIED -1/2 CUP( HEAD AND TAIL REMOVED)
BILIMBI/ IRUMBAN PULI - 1/2 CUP, SPLIT LENGTH WISE INTO 2 

SHALLOTS- 4
TOMATO- 1

RED CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER-1 1/2 TABLESPOONS
TURMERIC POWDER-1/2 TABLESPOON

COCONUT MILK POWDER- 5 TABLESPOONS
OR COCONUT MILK 

FIRST MILK- THICK- 1/4 CUP
SECOND MILK- 1/2 CUP

TAMARIND WATER- FROM 2 INCH TAMARIND PIECE

GINGER- 1 INCH PIECE
CURRY LEAVES-6

SALT- AS PER TASTE

COCONUT OIL-2 TABLESPOON

MUSTARD SEEDS- 1 TABLE SPOON
DRIED RED CHILLIES- 2 

PREPARATION


GRIND SHALLOTS-4, TOMATO, GINGER, RED CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER AND SECOND COCONUT MILK  IN A MIXER
GRIND WELL.

POUR ALL THE MIXTURE INTO A VESSEL OR EARTHERN POT.
ADD SALT AND TAMARIND WATER

ALLOW IT TO BOIL

WHEN STARTED BOILING ADD DRIED PRAWNS, AND BILIMBI/ IRUMBAN PULI AND COOK IN MEDIUM FLAME
ALSO ADD FIRST COCONUT MILK WHEN CURRY THICKENS
BOIL TILL THE FISH IS COOKED WELL.

WHEN CURRY BOILS PUT OFF FROM FLAME

HEAT 2 TABLESPOON COCONUT OIL IN A PAN.  ADD  MUSTARD, DRIED RED CHILLIES  AND CURRY LEAVES

ADD IT TO CURRY

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