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Incorporating the culture of Kerala, the Kerala Food festival at Tamasha offers vegetarian, chicken, and lamb delicacies that will include Prawn Vallakaran Chatti Curry, which is prawns cooked in the fisherman style with spices and served in a traditional terracotta 'chatti' casserole, or the mild flavorful Moilee served with an option of fish or prawns. Enjoy the authentic flavours of famed Kozhi Mutta roast and Kerala egg roast which is served with lacy rice appam giving you all the right feels!
Indulge in Kerala’s signature seafood platter for two with kariveppilla fish finger, Tawa grilled fish, batter-fried squid, mussels peera, and prawns. The classic Thalasseri biryanis and crisp flaky Malabar parathas accompanied with a fish gravy and rice are a must-have you wouldn't want to miss out on.
This summer, Tamasha brings to you a wholesome culinary experience with talented chefs all the way from Kerala. This one-of-a-kind festival is all set to introduce you to the rich culture of Kerala with exciting appetisers like Kozhi porichathu Travancore style fried chicken and plump prawns chemmeen ularthu kizhi cooked in banana leaf parcels available from 8th April to 17th April at Tamasha, Connaught Place.
This summer, Tamasha brings to you a wholesome culinary experience with talented chefs all the way from Kerala. This one-of-a-kind festival is all set to introduce you to the rich culture of Kerala with exciting appetisers like Kozhi porichathu Travancore style fried chicken and plump prawns chemmeen ularthu kizhi cooked in banana leaf parcels available from 8th April to 17th April at Tamasha, Connaught Place.
Special recipe of Prawn Chatti Curry
Ingredients
• Cleaned Prawns – 200 gm
• Coconut – 250 gm
• Cocum – 4 pieces
• Green Chilli – 4 pieces
• Ginger – 30 gm
• Garlic – 30 gm
• Turmeric Powder – ½ teaspoon
• Chilli Powder – ½ tablespoon
• Coriander Powder – ½ tablespoon
• Black Pepper Powder – ½ teaspoon
• Fenugreek – a pinch
• Mustard – a pinch
• Dried Red Chilli – 4 to 5 pieces
• Curry Leaves
• Coconut Oil – 20 to 25 ml
• Small Onion – 10-12
• Tomato – 1 (cut into 4 pieces)
Method
● Make a fine paste of coconut, turmeric powder, chili powder, coriander powder, and
black pepper powder, and keep it aside for sometime.
● In an earthen pot heat the coconut oil, then add fenugreek, mustard, dried red chili,
curry leaves, coconut oil, onion, and tomato together and cook them well till they
change their color.
● Add the coconut masala paste into the pot, mix well and add water.
● Wash the prawns and cocum, add them to the pot and cook for 12-15 minutes.
● Turn off the gas stove and add a little raw coconut oil with curry leaves on the top.
