Chemmeen Mulakittathu
Spicy and delicious shrimp in tomato chilly sauce goes well with lunch or dinner and with rice or rotis or wheat bread
Servings: 6
Calories: 140kcal
Ingredients
- 1 lb shrimp de-veined and de-shelled washed in salt water
- 4-5 medium-sized tomatoes made into paste
- 10 shallots halved or ½ onion sliced
- 2 tbsp ginger cut into small pieces
- 2 tbsp garlic cut into small pieces
- 4 tsp Red chilly powder Kashmiri
- ½ tsp Turmeric powder
- 2 green chilies optional
- ¼ tsp fennel powder optional
- ¼ tsp garam masala optional
- 2 curry leaves stalks
- 1 tbsp coriander leaves
- salt
- 1 tbsp vegetable oil or coconut oil
Instructions
- Take a small lemon-sized tamarind ball in a cup of water.
- Squeeze and strain the tamarind juice.
- Take a deep bottomed pan and heat up coconut oil .
- Add the cut shallots, green chilies, ginger, garlic to it
- Add turmeric, chilly powder, and salt.
- Add tomato paste and cook well.
- Add the tamarind juice and cook until the raw smell disappears.
- Add the shrimp and continue boiling until cooked.
- The consistency should be thick.
- Add the sprig of curry leaves.
- Drizzle a tbsp of vegetable or coconut oil (optional) if you like.
- Garnish with coriander leaves.
- Serve with Rotis or rice! Enjoy.
Notes
- If your tomatoes are ripe and naturally tangy, feel free to skip the tamarind juice—the curry will still have the perfect level of acidity. If you do use tamarind, add just a small amount to avoid overpowering the other flavors. Balance is key!
- Use Kashmiri chili powder to give the curry its signature vibrant red color without adding too much heat. For a spicier kick, you can combine regular red chili powder with Kashmiri chili powder—this way, you get both the color and the heat, adjusted to your taste.
- Coconut oil adds an authentic, rich flavor that complements the spices beautifully—it's the traditional choice for this dish. However, if you prefer a more neutral option, avocado oil works well too.
Nutrition
Serving: 55g | Calories: 140kcal | Carbohydrates: 13g | Protein: 17g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 122mg | Sodium: 150mg | Potassium: 558mg | Fiber: 3g | Sugar: 6g | Vitamin A: 702IU | Vitamin C: 24mg | Calcium: 79mg | Iron: 1mg
