One of my favourite foods is my mom’s meen peera pattichathu. Whenever we have meen peera pattichathu at home my sister and I would actually take more time eating our food as we would be busy digging into the juicy coconut and fish and going for second helpings of the peera.
Chemmen peera is something that I had from an uncle house who has a love affair with prawns and his meals are never complete without them. Prawns/chemmeen happens to be my favourite too. I used to cook chemmeen peera for my husband but then he developed an allergy for prawns. So we now seldom make prawns at home. It’s only the other day my sister and myself were talking about chemmeen peera. So I thought it’s a long time since I had chemmeen and it can be my next blog post too.
So here’s the recipe for chemmeen/prawns peera pattichathu for the non – malu’s this dish about prawns cooked with coconut, gambooge/kudampuli and spices in a claypot. The calypot brings out the flavours of the prawns as it soaks up the juices from the coconut, ginger, green chillies and tanginess of the gambooge believe me its finger licking goodness. Why not make some for lunch or dinner today!
Chemmeen peera recipe:
Notes:
- If you don’t have a clay pot you can cook it in a normal pan provided it has a lid.
- Best with small prawns if you are using big ones you might want to cut them into small pieces.
- Gambooge/kudampuli (is a type of tamrind used in kerala cooking) is however a must else you don’t get the original flavour of the dish
- You can also add garlic but I don’t use it in this recipe.
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