Prawns  Pattichatu
By: Paul
Published: Tuesday, August 3, 2010 - 7:51pm

Ingredients




1/2 kilogram Prawns (cubed)
3 tablespoons Coconut oil
1/2 teaspoon Fenugreek
1 cup Small onions (sliced)
2 teaspoons Shallots (heaped)
1/2 teaspoon Chili powder
10 Garlic flakes (fine paste)

Preparation

1 Soak the kokum in ½ cup water with salt 2 Soak the chilly powder with turmeric in ½ cup water 3 Heat the coconut oil in a ‘chatty’ (earthen pot with lid) 4 Add the fenugreek and sliced onions, sauté light brown; add the chili paste 5 Cook on low flame for few minutes and add the ginger garlic paste 6 Cook for a further few minutes 7 When the oil separates, add the   kokum along with its liquid. 8 Bring to boil. 9 Place the prawns  pieces in the gravy, sprinkle the curry leaves and bring to boil 10 Reduce flame, cover and cook on very low flame for 15 to 20 minutes 11 May be served warm or cold

About


This is usually a fiery looking prawns preparation with a rich red gravy. For many people this can be a hot dish because of the chilies. We use Kokum for the inimitable flavor that is the trademark of this dish. Every Kerala housewife makes this either with fish or prawns  regularly. I have made it rather mild for a change. This goes well with rice. We also have it with cassava.