Thursday, September 9, 2010

Chemmeen Ada (Prawns Ada)




Meen Kayam (Fish Masala for frying prawns)


Ingredients:

1.Chilly Powder - 2 tbsp
2.Turmeric Powder - 1.5 tsp
3.Ginger - 1 small piece
4.Garlic pods - 4-5
5.Fennel Seeds - 1 dsp
6.Salt
7.Coconut vinegar

Preparation of Meen Kayam
Grind together all 7 ingredients well 

Chemmen Pathiri

Ingredients
1. Prawns - 1/2 Kg
2. Coconut Oil - 1.5 tbsp
3.Onion - 3 medium sized
4.Coriander leaves - few
5.Curry leaves- few
6.Ginger - 1medium sized
7.Garlic pods - 4
8. Green chilly - 2
9. Grounded fennel seeds powder - 1 dessert spoon
10.Garam masala powder- 1 dessert spoon
11.Pepper Powder 1 dessert spoon
12.Salt


Preparation of Prawns masala

1.Addthe meen kayam to prawns in a pan & saute well. 
2.Now add 1/2-3/4 cup  water and  cook in low flame for few minutes.
3.Saute in between and let the meen kayam mix absorb into prawns, until water is dried.
4. When water is absorbed, add 1.5 tbsp coconut oil. Saute well
and let it fry lightly. Slgihtly mash the prawns.
5.Now keep aside the prawns fry.
6.Saute sliced onion, in oil, in a pan. When it turns to brownish, add mashed garlic, green chillies, ginger,minced curry leaves and coriander leaves. Saute well. Add more oil  if required.
7.Add fennel seeds powder, pepper powder, garam masala powder.
8.Saute well until the raw smell goes.
9.Now add the fried prawns to the mixture. Mix well.

For Ada
1. Rice Powder 11/4 -1.5 cups
2. Water - same qnty as rice powder.
3.Salt
4.Coconut milk 1/4 cup


Preparation 
Prepare the dough the same way as you do for Idiyappam .
While mixing the dough use coconut milk instead of water for better taste.
When dough is ready, make a ball ( larger than lemon sized).
 Roll it flat using a rolling pin/pathiri press to form  a palm sized disc.
 Fill it with prawns masala and  fold it so the disc is closed as shown in the picture.
Press the edges firmly  so that ada is closed all through the edge.
Repeat the same for the remaining dough.
Steam the adas in a steamer  with/without plantain leaves covering the adas.
Cook for 7-10 minutes.
Serve when cooled.


Source:

Amrita TV taste of kerala for prawns masala preparation.

3 comments:

  1. how much coconut vinegar should be used?

    ReplyDelete
  2. A little..1/2 tsp or so..According to your taste..

    ReplyDelete