Chemeen Peralan (Prawns)

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1- Prawns ½ kg
2- Red chilli (Kashmiri chilli – 1 table spoon)
3- Turmeric powder ¼ spoon
4- Kudampuli also known as Gambooge, Malabar Tamarind, Fish Tamarind etc is an essential ingredient in fish curries and other seafood preparations especially in Central Kerala (Trissur) 1 cut into small pieces
5- Salt As required
6- Olive oil 1 big table spoon
7- Water ½ cups
Clean, devein and wash thoroughly the Prawns. Take a non-stick pan and add water and prawns, add chilli, turmeric, Kudampuli and salt and allow to cook for 10 minutes. When water starts reducing add olive oil and stir continuously. Add more oil at regular intervals and when dry remove from pan. A nice aroma starts coming and the entire area have that mouthwatering smell. Off the stove and Chemeen Peralan is ready to have it with white or brown rice

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