Chemmeen Ularthiyathu
Chemmeen Ularthiyathu is a spicy and delicious sea food dish, very popular in God’s Own Country which is rich in vast coastal areas. It is the unique and spicy blend of natural spices that makes the dish unique and interesting. Do not overcook prawns since prawns tend to be hard and rubbery after overcooking. Chemmeen Ularthiyathu is commonly available in sea side restaurants and hotels at high prices. This is an easy to prepare dish that can be easily prepared at home. Prawns are healthy and rich in protein though they contain higher amounts of cholesterol. Chemmeen Ularthiyathu is a very tasty dish with a thick gravy and fragrant aroma that goes well with almost everything. Note down the awesome dish so you can impress guests. You can explore a well detailed recipe here that can be easily prepared at home.
Servings Prep Time
3people 30minutes
Servings Prep Time
3people 30minutes
Ingredients
Instructions
  1. For preparing the delicious Chemmeen Ularthiyathu, first remove shell and tail of prawns, Wash well and strain.
  2. Cook prawns along with some salt in very little water, till the colour of the prawns changes into reddish pink. Stir occasionally. (Approx. 6-8 minutes)
  3. :- Do not overcook the prawns, since overcooking will make the prawns hard.
  4. Heat 3 – 4 tbsp of oil in a pan.
  5. Saute chopped onions, till light brown in color.
  6. Add turmeric powder and stir well.
  7. Add chilly powder and stir on a low flame for less than a minute.
  8. Add chopped tomatoes and saute on medium flame, till it becomes thick gravy like and separates from oil.
  9. Add curry leaves and prawns along with the remaining water of the cooked prawns, if any.
  10. :- If no water is left, add 1 – 2 tbsp of water.
  11. Stir for a few minutes, till the gravy becomes thick.
  12. Add the green chillies.
  13. Add more salt, if necessary.
  14. :- Serve the tasty dish hot with rice.
Recipe Notes

You can visit this link for a tasty prawn dish Prawns Roast. You can also visit this link Kerala Prawns Roast.