They are meant to be cleaned only by people who are super quick and of course it needs hell lot of patience too:).
Chechi had the knack of cleaning tiny shrimp with in minutes.By tiny I mean shrimp as big as ur pinky finger nail. Do u expect her to crib about it oh no that is not the way she is 🙂 If we were somewhere around there she would entertain by talking non stop oh not gossip :)) but mostly about the newly released movies,our neighbours comments on her dressing sense and so on... all the while I would be looking at her hands in the hope that she would miss atleast one he hee.. but she would have cleaned it like a machine assigned with dainty work.
Here is another super hit recipe of her's Meen vevichadu.
Drum stick adds taste and volume and mango gives the much needed tang.
Shrimp- 1/4 kg fresh (use tiny shrimp it tastes best) I have used jumbo shrimp- around 15.
(shell removed,deveined ,cleaned and washed well)
Raw mango-Half of one (depending on sourness) Remove skin and slice lengthwise
Drumstick-10 -15 pieces
Ginger- a small piece- thinly sliced
Green chili- 1-2 slit
Chili powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Curry leaves- a few
Salt to taste
Coconut grated - 3/4 cup
Cumin (jeerakam)- a small pinch
Garlic - 1 (I usually skip it and use 1small shallot instead)
Turmeric powder-1/4 tsp
Green chili- 1-2
For seasoning :
Mustard seeds kadugu)- 1/2 tsp
Fenugreek seeds (uluva)- 1/2 tsp
Whole red chili- 2 -3
Shallots (cheriya ulli)- 5-6
Curry leaves- a few
Use coconut oil- 3-4 tsp
1.Grind all the ingredients to a fine paste adding 1/2 glass water.
2.Pour 1 glass of water in the earthenware and add ginger,green chillies,curry leaves,chili powder, turmeric powder ,salt and drumsticks cook until drumsticks are half cooked then add shrimp (see notes if u are a beginner) and the mango pieces(or the mangoes will get mashed up) when mango is cooked add the ground paste and wash the mixee clean of anything remaining with 1/4 glass water and pour that too on to the curry.
Ensure the curry is not too watery so adjust adding water accordingly.
Bring it to a boil on medium heat very carefully. U will see the coconut paste separating from water here and there on the surface, remove immediately give it a good stir.( If u leave on flame for long the coconut will curdle which looks unappetizing. )
3.Heat coconut oil in a small pan when the oil is hot add mustard when it crackles add fenugreek and whole red chili then shallot and curry leaves.Saute until the shallots are golden brown.Now season on top of the curry along with the oil.Keep it 90% closed until served. Now ur house will smell like heaven!!
Let the curry rest for at least an hour for the flavors to sink in. So plan ahead .
Serve along with Kerala matta rice, veg stir fries.etc.
- You may cook until mango and drumstick is slightly mashed if u like that.We like all the veggies' shape intact in this curry so I cook only to that point. 🙂
- Fenugreek powder (1/3 tsp )also can be used instead of whole seeds.Just add the powder directly to the curry towards the last as the curry might taste bitter if it boils for too long.
How to cook shrimp/prawns:
Large shrimp is slightly tricky to cook.You can either add it at the beginning of curry making or you can cook shrimp separately adding some turmeric powder,salt and chili powder with half glass water and add it just before switching off the flame along with any water left.Let it mix together for a minute then switch off flame.
Shrimp usually takes only 4-5 minutes to cook on medium flame or until it curls well and turns pink and really tender when u insert a fork.If it is a bit tough then leave it for 2 more minutes then remove from flame or it it will become tough. If u leave shrimp unattended then u will have to cook it for long say another half hour to comeback to the softness required.
Hope to hear from u lovely people out there.