Kerala Chemmeen Curry {Recipe}

Prawns are easily and abundantly available in Kerala, and considered as one of the most delicious sea food. This is a typical Kerala style prawn’s dish, with unique flavour and great aroma. 10336692_515992581839471_8898579748041599352_nThis dish is also made to a very dry fried consistency, but here to avoid overcooking the prawns, it has been made in a thick gravy form. Suits perfect with rice and kappa dishes.



Prawns, ½ kg
Onions, 2
Shallots,  a handful
Ginger, 2 Inch Piece
Garlic, 1 Full Pod crushed
Chili powder, 3 heaped tsp
Pepper Powder , ½ to 1 tsp
Turmeric powder , ¾ tsp
Coriander powder,  2 tsp
Garam masala, 1/2 – 1 tsp
Kudampuli , 4-5 small pieces soaked in warm water
Coconut cut into thin slices, 1/4 cup or more
Curry leaves
Coconut oil
Mustard seeds
Fenugreek seeds, a pinch

Wash and clean and devein the prawns, and drain off as much water as you can.
Heat a chatty or a pan with heavy bottom.Add coconut oil and crackle mustard seeds. Add curry leaves, fenugreek seeds and  coconut pieces. Sauté till coconut turns slight brown.

Add in the sliced/crushed ginger and garlic, and sauté well. Add in the thinly sliced shallots and onions and sauté till its soft and brown.

Add in the masala powders, sauté well till the raw smell is gone.

Pour the kudampuli mix, and salt, followed by the prawns.

Sauté well in high heat for few minutes, and then close and cook on low flame for few minutes. Then open the lid and sauté for another 5 minutes. Garnish with curry leaves and serve hot with rice or kappa.


Do not over cook prawns, it will lose the taste and turn rubbery.
Garam masala in this dish is optional.

Kodampuli gives its unique taste. however if you don’t have it – mango or koorgi kokum or tamarind could be used as substitutes.

– Courtesy Sumod Tom

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