Effortless Malabar Style Chemmeen Thenga Chor

Ingredients:

Instructions :

1. Pour the coconut oil in a large pot and Sautee the onions until translucent and add in your ginger garlic paste and curry leaves. Saute till the raw smell disappears.
2. Now add the slit green chilies and chopped tomatoes, and cook for a couple of minutes until the tomatoes mash.
3. Now add all the spices and Sautee on low till the spices have no raw smell, about 2 minutes.
4. Add the cleaned and deveined prawns to this and sautee
5. Next, add the washed and drained rice and add water as required (refer notes)*.
6. Add the coconut milk (mix 2 tbsp water to the coconut milk powder and make a paste) to the rice and close the lid and allow to cook. For cooking time for the different types of rice check notes.*
7. Voila, and you are done! Effortless Chemmeen Thenga Chor is done.
8. Garnish with fried curry leaves and a Mango coconut chutney on the side.! (recipe below 👇) 

Notes*-

• You may always use freshly squeezed Coconut milk if you have the time, it is definitely much better!
• For Jeerakashala : water ratio is 1 : 1 1/2 glass

          Ponni rice : water ratio is 1 : 2 1/4 glass

• For cooking Jeerakashala rice - After 10 minutes give a mix, and close the lid and let it cook on simmer for another 5 minutes and it's done! (If using Jeerakashala I prefer using ghee instead of coconut oil)
• For cooking Ponni rice - Cook covered for at least 25 minutes and check it's doneness and cook more if required. 

Saucy Garlic Butter Prawns in Coconut milk 

with Rice Noodles

Doesn't it sound crazy yum already? How cannot it be? It is definitely a concoction of my two favorite cuisines - Thai and Italian. I am sharing this recipe for those who want to try cooking something different and appetizing during the weekend. Few ingredients and in about 30 minutes you have your dinner ready! 😍😋

It is super gourmet as the smell of prawns sizzling in butter will make you drool, not only is the smell killer, it tastes incredible! More like an Italian-Thai version of Idiyappam and stew but with much more dimension and richness. 💯

Moving on, the recipe requires minimal ingredients. The main stars of this dish are prawns, Thai vermicelli rice noodles, ginger garlic, butter, olive oil, coconut milk, fish sauce and a dash of honey (totally optional-honey helps to balance flavors). That's pretty much it. So if you are fond of these main ingredients then this definitely is your game! I would describe this to be more of a saucy and luscious Tom yum soup with some rice noodle add on! Also, you may use any kind of rice noodles, not necessarily the vermicelli variety. But that would be best. Also when I discovered rice noodles I was surprised to see that this is a perfect substitute for pasta/idiyappam.

Whenever I make a seafood dish I prefer to keep the head's and bones of the fish to make fresh fish stock, it does wonders for your seafood meal. 

In this scenario, I boiled the heads of the prawns for about 3 minutes. And used the stock for making the gravy. I have also incorporated some herbal leaves called the kaffir lime leaves (if I am not wrong), which is commonly found here in Dubai and used in Tom Yum soup that gives it that lemony flavor. These Kaffir lime leaves are so aromatic that you wouldn't let go of it the next time you make Thai Cuisine.

While deveining and cleaning your prawns make sure to keep the tails intact, for that extra dimension. Also when cooking the rice noodles make sure you follow the instructions on the package, and not make it too soggy and drain very well.

When frying the marinated prawns keep the marinade aside and only scoop out the prawns and cook them as you don't want the garlic in the marinade to burn. The marinade is added to the cooked prawns with a blob of butter for that extra sizzle, aroma, and infusion of flavor.

I do not intend to make you drool, so without further ado let's get started! 😁

Ingredients :

• 200 gm Thai Vermicelli Rice Noodles
• 200 gm Prawns (cleaned and deveined)
• 2 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic (chopped finely)
• 1 very small piece of pound ginger
• 1 sprig kaffir lime leaves
• 1/2 cup coconut milk powder / 1 can of coconut milk
• 1 tsp fish sauce
• 1/2 lemon squeezed
• 1 tsp honey (optional)

Instructions:

1. To make the marinade for the prawns, toss together the prawns with olive oil, ginger-garlic, honey, and red chili flakes.
2. Meanwhile, cook the rice noodles according to the package instructions.
3. Now scoop out the prawns from the marinade and reserve the marinade. In a medium skillet, add in 1 tbsp butter and olive oil and cook the prawns for 2-3 minutes each side and season with salt and pepper.
4. Next add the reserved marinade, 1 tbsp butter, and freshly cracked pepper.
5. Once the garlic gives out this amazing aroma and the garlic starts to become golden brown turn off the flame and remove the prawns from the skillet and reserve half of it for topping.
6. To the skillet, add the coconut milk and ¼ - ½ cup fish stock and the fish sauce. Add the twig of kaffir lime leaves and let it simmer for 3-5 minutes.
   
   
   
   
   
   
   
   
   
   
7. Remove the skillet from the heat, squeeze in some lime juice if you'd like and ta daaaa! You are ready to devour this flavorful soupy meal. 
8. Serve hot with the boiled/steamed rice noodle. Bon Appetit!

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram, etc so that I can see when you make it. ♡♡♡♡