Nadan Konchu Curry|Nadan Chemmeen Curry|Kerala Prawn/Shrimp Curry

Nadan Konchu Curry

Quick and easy Kerala style prawn/shrimp curry.
Prep Time: 15 minutes .
Cooking Time: 20 minutes
Serves2 to 3
Ingredients:

1. Prawns/shrimp,cleanes- 200 gms/1cup(measured after cleaning)
2. Mustard seeds – 1/4 tsp
3. Ginger,crushed- 1 and 1/2 tsp
4. Garlic,crushed- 1 and 1/2 tsp
5. Green Chilies,cut vertically- 2
6. Curry leaves – few
7. Shallots,sliced- 1/2cup
8. Kashmiri chili powder – 1 tbsp
9. Coriander powder – 1 tsp
10. Turmeric powder – 1/4 tsp
11. Tomato,chopped – 1 medium
12. Water -1 cup or as required
13. Kudampuli/fish tamarind – 1 piece(washed and soaked in 1/4 water)
14. Salt – to taste
15. Coconut oil – as required

For Marination:

1. Prawns/shrimp,cleaned- 200 gms/1cup(measured after cleaning)
2. Kashmiri chili powder – 1/2 tsp
3. Black pepper powder- 1/4 tsp
4. Turmeric powder- 1/4tsp
5. Salt – to taste

Instructions:

• In a bowl combine together prawns along with the ingredients listed under ‘For marination’.Set aside until  required.Heat oil in a manchatti/pan,add mustard seeds and let it splutter.Add ginger,garlic,green chilies,curry leaves and shallots.Saute,over medium flame until shallots turns golden brown .
  
• Now reduce the flame to low ,add kashmiri  chili powder,coriander powder and turmeric powder.Saute  until raw smell leaves.(Stir continuously  to avoid burning.)
  
• Now add tomato and cook until it turns mushy.Stir continuously and cook until the masala starts to leave the  sides of  the pan.
  
• Add the marinated prawns ,salt to taste and  mix  well,cook for a minute  or two.
  
• Add  the  soaked tamarind/kudampuli (along with the liquid) and  1 to 1 and  1/4  cup water depending  upon  the consistency  required .Cover and cook until  done over medium flame.Uncover  and  cook for  few  more minutes until the  gravy turns thick.Serve with rice.
  

• Adjust the quantity of green chilies  and  kashmiri chili powder according to your taste.
• 1 cup equals  250 ml