Monday, August 4, 2014

Chemmeen Curry | Kerala Prawn Curry

Chemmeen Curry

Kerala style Prawn curry using coconut milk.
Prep Time: 15 minutes
Cooking Time: 30 to 40 minutes
Serves: 3 to 4
  1. Prawn,cleaned- 250 to 300 gms
  2. Mustard seeds - 1/4 tsp
  3. Onion,sliced - 1 large( about 1 cup)
  4. Green chilies,cut into two - 1 ( or according to taste)
  5. Ginger and garlic ,crushed - 1 tbsp
  6. Curry leaves- 1 sprig
  7. Turmeric powder - 1/4 tsp
  8. Kashmiri chili powder- 1.5 to 2 tsp (or according to taste,See notes)
  9. Coriander powder - 1.5 tsp
  10. Garam masala powder- 1/2 tsp + 1 pinch
  11. Tomato,chopped- 1 large (about 3/4 cup)
  12. Thin coconut milk - 1 cup( or as required)
  13. Thick coconut milk - 1/2 cup
  14. Salt- To taste
  15. Oil- as required
  • Heat  oil in  a manchatti /pan, add mustard seeds and let it splutter.Now add onion,green chilies,ginger garlic and curry leaves.

  • Saute until onion turns golden brown.Reduce the flame to low,add turmeric powder,kashmiri chili powder , coriander powder and 1/2 tsp garam masala powder.

  • Fry for about 30 seconds ,stirring continuously.Next add tomato and mix well.

  • Cook until tomato turns mushy and the masala starts to leave the sides of the pan.Next add cleaned prawns and salt to taste.Mix well.

  • Next add thin coconut milk  and stir well.Cover and cook  for about 12 to 15 minutes or until done and gravy turns thick.

  • Now add thick coconut milk and stir well.Cook for few minutes and bring it to just under a boil.Switch off the stove and add a pinch of garam masala and stir gently.

    • Adjust the quantity of Kashmiri chili powder according to your taste.I used about 2.5 tsp of Kashmiri chili powder as we wanted it a bit spicy.
    • Adjust the quantity of thin coconut milk according to the amount of gravy required. 

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