Chemmeen Vazhuthana - Kadachakka Theeyal / Prawns Curry with Brinjal or Breadfruit

This theeyal is always prepared using breadfruit / kadachakka. In Kerala, most of the houses in the rural area would have a breadfruit tree along with papaya trees, plantain trees etc. Bread fruit is usually used to make thoran or varutharacha curry in our home. This is the similar one using prawns. When I craved for some breadfruit, I couldn't find one in the nearby supermarkets , so I just used brinjals instead and the taste was wonderful!
Actually tamarind / puli wouldn't be added in this type theeyal, but I needed a little of sourness to get a real fish curry taste.. :)



Ingredients
Chemmeen / prawns 250g
brinjals 4 medium size
onion 1/2 chopped
tomatoes 2 chopped
green chillies 2 slit
pepper powder 1 tsp
turmeric powder 1/2 tsp
chilli powder1 1/2 tsp
coriander powder 1 Tbsp
kudampuli 1 big piece or tamarind pulp as desired optional
coconut oil
mustard seeds
dry chillies
curry leaves
salt

Roast
1 cup grated coconut
1/4 tsp fennel seeds
4 shallots / chuvannulli



How to prepare
Heat little oil, roast the ingredients together. Allow to cool, blend this with little water to make a fine solution.
Devein, wash and clean prawns.
Clean and cut the brinjals and cook them with onion, tomatoes,kudampuli or tamarind, green chillies and all the powders and salt. When it is half cooked add blended solution and boil. Add prawns and cook for 10 minutes. Remove from fire. Heat oil, let mustard seeds splutter, roast curry leaves , dry chillies and pour over the curry.