Prawn Curry / Chemmeen curry / Shrimp curry Kerala style
- 300 300 Grams Prawns
- 1 Onion or (shallots 10 in no.)
- 3 3 Teaspoons Ginger garlic paste
- 2 Green chilli
- 2 Small Tomato
- 2 2 Teaspoons Kashmiri Chilli powder
- 1 1 Tablespoon Coriander powder
- 1/2 1/2 Teaspoon Turmeric
- A pinch Feenugreek powder (uluva)
- 1/2 1/2 Teaspoon Pepper powder
- 2 2 Cups Coconut milk
- 1 Tamarind (Kodampuli) or 1/2 tsp of tamarind paste
- 1/2 1/2 Teaspoon Mustard
- Curry leaves a few
- Salt to taste
- 1 1 Tablespoon Oil
- 2 Dry red chilli
Clean the Prawns very well. Marinate it with 1/4 tsp turmeric powder, 1/2 tsp of chilli powder and salt. Keep it aside for 15 minutes. Soak kudampuli (tamarind) in 1/2 cup of water
Heat oil in a pan and add mustard. When it splutters, add dry red chillies.
Next add finely chopped onion, ginger-garlic paste, green chillies and curry leaves. Saute for a few minutes or until onion turns light golden brown.
Bring down the heat. Add turmeric powder, chilli powder, coriander powder and pepper powder. Saute until their raw smell dissappears, say for about 2 minutes till oil starts appearing on the sides of the pan.
Add finely chopped tomatoes, salt and saute until tomato turns soft and oil separates, about 6 minutes
Next add 3/4 cup hot water, kudam puli pieces. Bring to a boil at medium heat and cook for a few minutes
Add the prawns and one cup of coconut milk. Cook for 10 – 12 minutes or until done and gravy is thick.
Switch of the stove. Add one cup of thick coconut milk and mix well.
Pour1 tsp coconut oil and a few curry leaves over the curry. Keep it covered for 2 minutes.
Great with Rice , Idli and Dosa
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