Achinga chemeen ularthiyathu/Runner beans prawn stir fry

Ingredients

Achinga/runner beans - 250 gm

Prawns cooked along with salt and water - 1/2 cup

Pearl onion - 1/4 cup

Garlic - 2 cloves

Curry leaves - 1 sprig

Chilli flakes - 1 tsp

Turmeric powder - 1/4 tsp

Kashmiri chilli powder - 1/2 tsp

Coconut oil

Salt

Method

Heat oil in a pan, allow mustard seeds to splutter. Saute pearl onions, garlic, and curry leaves. When the onion starts to turn brown in color, add chilli flakes, turmeric powder, and kashmiri chilli powder. Lower the heat. Saute them. When the raw smell leaves, add beans, cooked prawns, and salt. Sprinkle some water. Close the lid. let it cook. Open the lid to see if it is cooked. When it is cooked, pour little more oil and then stir fry before it is served. 

Koonthal chemeen roast/Squid Prawn roast/Kanava chemeen roast

Have you heard of harrowing escapades? 

If only prawns knew it is no more a bait fish rather a privileged seafood. 

Even though squid prawn roast is a lot about squid, the controversial topic running in my family is all about prawns. It is in rarity that prawns reach my stovetop to be converted to a soul feeding prawn stock-locked pure bliss - prawn curry. It is not that we don't buy it. It is carted home more than few times in winter months straight to the refrigerator box by fisherman of the house, where it will be fighting with my frozen veggies to find a respectable place, often that ends in a tight squeeze. I feel so excited and starts dreaming about the innumerable ways it can be cooked, photographed, blogged, and then making a sensation in my small space. Before I know it, we are packing our bags for fishing trip, and even before my mind and brain come to consensus, prawns will be hanging as a bait in my hubby's fishing rod. 

Whew! Now I am free from the mind boggling situation of chopping, stirring, and cooking a curry - I tell myself as part of making harmony with the situation. 

As winter give way to blistering summer and fishing not a top priority for him anymore, he parted with his prawns and squids. So isn't it all about escape from his bait to my munchatti (earthern bowl used in Kerala style cooking).

I suggest you to combine prawns and squids especially if you are running out of prawns with increased number of squids on your hands. Not only is it a thrifty way of doing things, but you will be amazed by how little prawns can flavor the squid in an elegant way. 

Oh and the stock if any remaining, splattered on the plate (as seen above) is well worth a rinse with some boiled rice, going straight to your mouth, then again the ultimate lick.      

Disclaimer:-  I totally respect other people's hobbies and likes and in no way want to hurt anybody living near or distant.

Ingredients

To pressure cook
Squid/Koonthal/Kanava - 1 3/4 cup (after cleaning)
Prawns/Chemeen - 1/4 cup (after cleaning)
Green chillies, slit - 1
Turmeric powder - 1/4 tsp
Curry leaves - 1 sprig
Salt

To Saute
Onion, sliced - 1 medium or pearl onions - 1 cup
Ginger - 1 tsp
Garlic - 1 tsp
Chilli powder - 2 tsp
Pepper powder - 1 tsp
Meat masala - 3/4 tsp

Method
In a pressure cooker, cook squid, prawns, green chillies, turmeric powder, curry leaves and salt along with 2 tbsp of water till 1 whistle.

Heat oil in a kadai, saute sliced onions along with ginger and garlic. Once it is sauteed well, add chilli powder, pepper powder, and meat masala. Fry for a minute. Now add the pressure cooked ingredients. In medium heat, allow the gravy to thicken or to reach your desired consistency. Squid prawn roast is good to go with rice. Enjoy!