Shrimp in Coconut and Fennel (Chemmen Serringam) Recipes

Ingredients :

3 tbsp vegetable oil

1 tsp mustard seeds

2 tsp fennel seeds

a few curry leaves

2 medium onions, chopped

1 tbsp chopped ginger

1 tsp ground turmeric

2 tsp red chili powder

2 medium tomatoes, chopped

4 tbsp desiccated (shredded) coconut

1 tbsp tamarind water

salt, to taste

500g small green prawns (raw shrimp), peeled and deveined

2 tbsp coriander (cilantro) leaves, chopped

Method :

Heat the oil in a large saucepan. Add the mustard and fennel seeds and half the curry leaves. When the seeds start to change color, add the onion. Sautee until the onion is soft and transparent. Now add the ginger, turmeric and chili powder. Sauté for 1-2 minutes. Add the tomatoes and cook over a medium heat for 7-10 minutes, until the sauce it thick. Add the coconut and cook for 1 minute. Add the tamarind water and salt. Simmer for 2-3 minutes. Now add the prawns and cook for 4-5 minutes, until done. Check the seasoning and add more salt if necessary. Stir in the coriander and remaining curry leaves. Serve hot.

Note - cooked and peeled prawns and also be used. If using frozen prawns, defrost before adding to the sauce. Complete the sauce and add the prawns over a low to medium heat so that they just heat through. You can replace the tamarind water with lime juice if desired.

This dish comes from Little India in Singapore. The blend of fennel seeds and coconut milk gives this dish its pleasant aroma, while the tamarind water in the sauce brings out the flavor of the prawns.

Serves 4 - 6

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