Kuttanadan Konchu Soup |
“Konchu” in Malayalam is shrimps |
Ingredients
- Shrimps Peeled & De veined: 500 gms
- Onions Large: 3 nos
- Tomatoes: 4 no.
- Coconut Oil: 3 tbsp
- Fenugreek: 1 tsp
- Ginger Garlic Paste: 2 tbsp
- Curry Leaves chopped: 1 tbsp
- Cumin Powder: 1 tsp
- Chilly Powder: 1 tsp
- Fish Masala Powder: 1 tsp
- Salt: To taste
- Black Pepper Powder: 1tsp
- Veg. stock: 1000 ml
- Sour Cream: 1 tsp
- Chopped Curry leaves: 2 tbsp
- Red Capsicum chopped: 2 wedges
Method
- Take deveined Prawns, wash rinse and keep separate, Blanch the tomatoes. Slice the onions.
- Keep oil in a soup pan, add coconut oil, Fenugreek seeds, GG paste and onions and shrimps. Then add chopped red capsicum, one tsp turmeric powder.
- Sauté Prawns in the same pan, add spices and condiments and continue sautéing for another five minutes till the prawns become tender.
- Add curry leaves.
- Pour tomato stock. and allow to simmer on a low fire by removing the scum at regular intervals.
- Till the stock has reduced, check the seasonings.
- Add butter and pour into different soup bowls and serve.
- Garnish with chopped curry Leaves.
- Add ½ tsp of coconut oil and serve hot.
- This soup will have a thick consistency. In case you don’t get that thickness, you may use one tbsp of corn starch to get the desired thickness.
Recipes Credits
SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
See more from SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
