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Main Course

Chemmeen Curry (Prawns Curry)

This homestyle prawn curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.

Ingredientsfor 6 servings

500 g Chemeen/Prawns
6-8 piece Cocum star Kudampuli
1/2 cup Thick coconut milk
3 cup Thin coconut milk
15 nos Shallots Cheriya ulli
5 nos Green chillies — slit
Ginger — crushed
5 tsp Chilly powder
4 tsp Coriander powder
1 tsp Turmeric powder
4 tbsp Coconut oil
15 Leaves Curry leaves
Salt, to taste

Preparation

Step 1
Get cleaned prawns in a medium sized clay curry pot.
Step 2
Add chilly powder, coriander powder, turmeric powder, salt, kudampuli, shallots(10nos:crushed) green chillies, ginger, coconut oil(2 tbsp) and curry leaves.
Step 3
Mix it well and kept aside for 10 minutes.
Step 4
Add loose coconut milk & 2 cups of water and Let it cook for 15 minutes on medium heat.
Step 5
When the gravy becomes thick, add thick coconut milk and shut the flame.
Step 6
Get a frying pan and fry the shallots(5 nos:finely chopped) and some curry leaves in coconut oil.
Step 7
Pour it over the curry with oil. Let it cool for 1/2 an hour and serve with hot rice.

Tip

Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.

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Main Course

Chemmeen Curry (Prawns Curry)

Ingredientsfor 6 servings

500 g Chemeen/Prawns
6-8 piece Cocum star Kudampuli
1/2 cup Thick coconut milk
3 cup Thin coconut milk
15 nos Shallots Cheriya ulli
5 nos Green chillies — slit
Ginger — crushed
5 tsp Chilly powder
4 tsp Coriander powder
1 tsp Turmeric powder
4 tbsp Coconut oil
15 Leaves Curry leaves
Salt, to taste

Preparation

Step 1
Get cleaned prawns in a medium sized clay curry pot.
Step 2
Add chilly powder, coriander powder, turmeric powder, salt, kudampuli, shallots(10nos:crushed) green chillies, ginger, coconut oil(2 tbsp) and curry leaves.
Step 3
Mix it well and kept aside for 10 minutes.
Step 4
Add loose coconut milk & 2 cups of water and Let it cook for 15 minutes on medium heat.
Step 5
When the gravy becomes thick, add thick coconut milk and shut the flame.
Step 6
Get a frying pan and fry the shallots(5 nos:finely chopped) and some curry leaves in coconut oil.
Step 7
Pour it over the curry with oil. Let it cool for 1/2 an hour and serve with hot rice.