Chemmeen curry is an authentic spicy Kerala dish made in thick, rich coconut gravy. Another main ingredient in this dish is Malabar tamarind (also known as kudampuli in Malayalam), which gives it is sharp tangy taste.
I love seafood, and the first name that comes in my mind is prawns. So let’s start with today’s recipe.
Prep time : 5 minutes
Cooking time : 15 minutes
Total time : 20 minutes
Servings : 2
Category : Main dish
Cuisine : South Indian , Kerala
250 Gms prawns
2 Cups of water
2 Kodam puli
1 Tablespoon ginger – garlic paste
Pinch of fenugreek powder
2 Tablespoons coconut oil
1 Teaspoon mustard seeds
Salt to taste
For the paste:
2 Tablespoons grated coconut
1.5 Tablespoons coriander powder
1 Tablespoon red chili powder
0.5 Tablespoon turmeric powder
- Grind grated coconut with little water.
- Make a paste of coriander powder, turmeric powder and red chili powder. Set aside.
- Heat oil in a mud pot, add mustard seeds. When splutters add curry leaves, ginger garlic paste, shallots and salt. Sauté until transparent.
- Now, add in the paste of coriander powder, red chili powder and turmeric powder. Sauté for 2-3 minutes.
- Add 2 cups of water along with fenugreek powder and Kudampuli.
- Add prawns, put on the lid and allow it to simmer for 5-10 minutes on a high flame.
- Later, add the ground coconut and allow it to simmer for another 2 minutes.
Serve hot with steamed rice.