Kerala Coconut Prawn Curry (Chemmeen Curry)

Name: Kerala Coconut Prawn Curry (Chemmeen Curry)
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: South India
Ingredients: 500 g Fresh Tiger Prawns (Cleaned & Deveined); 200 ml Thick Coconut Milk; 200 ml Thin Coconut Milk; 1 cup Shallots / Sambar Onions (Sliced); 3 pieces Kudampuli / Malabar Tamarind; 3 tbsp Coconut Oil; 1.5 tbsp Kashmiri Chili Powder; 1/2 tsp each Turmeric & Fenugreek Seeds; 2 tbsp Fresh Ginger & Green Chilies; 3 sprigs Fresh Curry Leaves; 1 tsp Salt

Non-Veg📍South India🍽️Lunch & Dinner⏱️20 mins⚡Medium👥Serves 4Seafood

Ingredients for Kerala Coconut Prawn Curry (Chemmeen Curry)

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Fresh Tiger Prawns (Cleaned & Deveined)

500 g

Thick Coconut Milk

200 ml

Thin Coconut Milk

200 ml

Shallots / Sambar Onions (Sliced)

1 cup

Kudampuli / Malabar Tamarind

3 pieces

Coconut Oil

3 tbsp

Pantry

Kashmiri Chili Powder

1.5 tbsp

Pantry

Turmeric & Fenugreek Seeds

1/2 tsp each

Pantry

Fresh Ginger & Green Chilies

2 tbsp

Fresh Curry Leaves

3 sprigs

Salt

1 tsp

Pantry

Clean and devein fresh tiger prawns. Marinate with 1/2 tsp turmeric, 1/2 tsp chili powder, and salt for 10 minutes.

Step-by-Step Instructions

Clean and devein fresh tiger prawns. Marinate with 1/2 tsp turmeric, 1/2 tsp chili powder, and salt for 10 minutes.

In a clay pot (meen chatti) or pan, heat coconut oil. Crackle fenugreek seeds, then add curry leaves, sliced shallots, ginger, and green chilies. Sauté until shallots turn translucent.

Lower flame and add Kashmiri chili powder, coriander powder, and turmeric mixed with 2 tbsp water; sauté until fragrant.

Pour thin coconut milk and add soaked Kudampuli (Malabar tamarind) with its water. Bring to a simmer.

Slide in marinated prawns and simmer gently for 5-6 minutes until tender and pink (do not overcook).

Pour thick coconut milk, swirl pot gently, and turn off heat before it boils. Drizzle 1 tsp virgin coconut oil and curry leaves on top; serve with Kerala red rice.