Alleppey Chemeen Curry Chef: Recipe Servings: 4 Cook Time: 1 Hour Grilled prawns and shrimp simmered in coconut gravy, served with red rice and cherry tomatoes. Ingredients 400 g prawns (30-40 pcs) 100 g shrimp Salt to taste Juice of 2 lemons 1 Tbsp ginger-garlic paste 200 g Kerala red rice 100 ml coconut oil 1 Tbsp curry leaves 2 onions, sliced 1 Tbsp ginger, julienne 1 Tbsp green chilli, julienne 2 tsp turmeric powder 1 tsp coriander powder 1 tsp chilli powder 1 tsp degi mirch powder 500 ml coconut milk 1/2 cup tamarind pulp 2 tomatoes, quarters 10 satay sticks 10 cherry tomatoes (for garnish) 2 banana leaves (for presentation) Method In a bowl, clean the prawn and shrimp in running water and keep aside. Marinate the prawn with salt, lemon juice and ginger-garlic paste. Squeeze it after 10 minutes and marinate with the coconut gravy, once it's ready. Wash and soak the red rice. Boil it once the gravy is ready and serve hot. In a pan, heat some coconut oil on a medium heat. Add curry leaves, onion, ginger, green chilli and saute. Saute for five minutes. Add turmeric, coriander powder and both the chilly powders. Cook it for some time and then add the coconut milk. Cook the gravy for some time and then add the shrimps. Cook it for some more time and finish it with tamarind pulp and tomatoes. Skewer the marinated prawn onto the satay stick. Sear the prawn on the grill and cook in the gravy. Serve with hot boiled red rice, with a garnish of cherry tomatoes.