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
Ingredients:

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

Instructions:

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.

NOTES

• 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.