Kerala Prawn Curry Recipe | Chemmeen Curry of Kerala

Kerala Prawn Curry is a spicy and flavorful dish from the Indian state of Kerala where prawns  are cooked in a onion and tomato based curry. You can make this curry with or without the addition of coconut milk. Kerala Prawn Curry is easy to make and it  needs a few simple ingredients. Making the milk of coconut and  making the of the curry really doesn’t take that long at all and can be cooked within 35 minutes. Here is a recipe of traditional Kerala Prawn Curry for you.

Here are few more prawn recipe of different states of India that you may like:

1. Misa Mach Poora Recipe of Mizoram | Grilled Shrimp Recipe of Mizoram
2. Lau Chingri Recipe | Bottle Gourd And Shrimp Curry
3. Golda Chingri Malaikari | Coconut Prawn Curry
4. Chingri Macher Paturi Recipe | Steamed Prawns In Banana Leaf

Ingredients of Kerala Prawn Curry: 

For Curry:

• 300 grams  medium sized prawns  ( fresh or frozen) 
• 5 tablespoons coconut oil
• ½ teaspoon brown mustard seeds
• ½ teaspoon fennel seeds 
• ½ teaspoon fenugreek seeds (methi)
• 2 cups thinly sliced onions
• 1 cup chopped tomatoes
• 1 teaspoon salt (or to taste)
• 1 cup coconut milk (optional)
• 2 tablespoons chopped cilantro (fresh coriander leaves)
• 2-3 green chilies (slit into half)
• 1 teaspoon chopped ginger
• 2 teaspoons chopped garlic
• 10-15 curry leaves
• 2 teaspoons coriander powder
• ½ teaspoon turmeric powder
• 3 teaspoons Kashmiri red chili powder
• 1 teaspoon black pepper powder
• ½ teaspoon garam masala powder
• 1 tablespoon of tamarind paste 

For Tempering (Optional):

• 1 tablespoon coconut oil
• ¼ cup sliced shallots (or onions)
• 8-10 curry leaves
• ½ teaspoon Kashmiri red chili powder

Instructions of Making Kerala Prawn Curry

Prepare the prawn:

• Deshell and devein the prawns and wash them thoroughly under running water.
• Now add salt and turmeric powder to the prawn for marinate  and keep them aside.

Preparation of the Prawn Curry:

• Take a pan and heat coconut oil over medium-high heat.
• When the oil is hot, add mustard seeds, fennel seeds, and fenugreek seeds when the oil is hot and let them crackle for 4-5 seconds.
• Now add onions and cook until the color of onion turns slightly brown in color (8-10 minutes), stirring frequently.
• Add ginger, garlic, tomatoes, green chilies and curry leaves, and cook for 3-4 minutes until the tomatoes become  mushy.
• Now add chili powder, pepper powder, coriander powder, turmeric powder, and garam masala powder, and cook for a minute.
• Add 1 cup of water, salt and tamarind paste, and mix all thing well.
• Reduce the heat now to low and cover the pan with a lid. Cook for 3-4 minutes, stirring  occasionally while cooking.
• Now add coconut milk  and ½ cup of water and bring the curry to a simmer, stirring frequently.
• Add prawns and cook for 5-6 minutes.
• Check for salt now and add more salt if needed.

Temper The Curry:

• Take coconut oil and heat it in a small pan. 
• Add onions and curry leaves once the oil is hot and fry until the onions are browned, stirring frequently.
• Add Kashmiri red chili powder to it  and sauté for 4-5 seconds.
• Now pour the tempering over the curry and mix it well. 

Serving of Kerala Prawn Curry

• Garnish the curry with chopped cilantro. Serve Kerala Prawn Curry hot  with Steamed Rice or Kerala Parotta for a comforting meal. You can also serve it with with Tawa Paratha or Dosa. 

 Recipe Card

 Cuisine: Kerala, Country: India, Course: Main Course, Prep Time:10 minutes, Cook Time: 25 minutes, Total Time: 35 minutes, Serving: 4 People