Kerala Shrimp Curry (Chemmeen Curry)
Kerala Shrimp Curry (Chemmeen Curry, Kerala Prawn Curry) is a delicious Kerala-style shrimp curry that can be made with or without coconut. Make it using my easy recipe.
You may like a few more prawn recipes: Goan Shrimp Vindaloo, Shrimp Moilee, Shrimp Pulao, Goan Prawn Curry, Shrimp Masala, and Hunan Shrimp.
About Kerala Shrimp Curry
Kerala Shrimp Curry (Chemmeen Curry, Kerala Prawn Curry) is a spicy and flavorful dish from Kerala, where prawns (shrimp) are cooked in a tomato onion-based curry. I learned to make it from the cook of one of the resorts we were staying during our Kerala visit.
This curry can be made with or without adding coconut milk; that’s what he told me.
Chemmeen curry is easy to make. It requires a few simple pantry ingredients, and I can whip it up in under 30 minutes.
I like to serve it with steamed rice, ghee rice, or flaky Kerala Parotta for lunch or dinner. For a wholesome meal, you can also relish it with ghee roast dosa, appam, or neer dosa.
This recipe is dairy-free and gluten-free. It is also keto-friendly, low-carb, high in protein, Whole 30, and paleo-approved.
Ingredients
Prawns (Shrimp) – You can use fresh prawns or frozen prawns to make Kerala prawn curry. If using frozen prawns, make sure to thaw them before use.
You can use any size of prawns—small, medium, large, or jumbo—they all work great. However, the time of cooking will differ slightly according to the size.
- Small shrimp – 4-5 minutes
- Medium shrimp – 5-6 minutes
- Large (Jumbo) shrimp – 7-8 minutes
Clean and devein the prawns before using.
Oil – This curry is traditionally made using coconut oil. It gives a very unique taste to the curry. If it’s unavailable, then you can use any cooking oil.
Spice Powders – You will need basic Indian spices such as coriander powder, turmeric powder, Kashmiri red chili powder, black pepper powder, and garam masala powder.
Coconut Milk – Kerala-style prawn curry can be made with or without coconut milk. Traditionally, it is made using fresh homemade coconut milk, but I use a can or a tetra pack for ease.
Others – You will also need brown mustard seeds, fennel seeds (saunf), fenugreek seeds (methi dana), onions, fresh tomatoes, green chilies, fresh ginger, garlic, fresh curry leaves, tamarind paste, salt, and cilantro (fresh coriander leaves).
Some people add 3-4 dried Kudampuli (Malabar tamarind, Garcinia cambogia) instead of tamarind for the tang. Kudam puli is a tropical fruit that is native to India and Southeast Asia. You can find it in Indian grocery stores or specialty Kerala stores. You can also add a few slices of raw mangoes for the tang in the mango season.
For Tempering – Tempering is optional but recommended. You will need coconut oil, sliced shallots (or onions), curry leaves, and Kashmiri red chili powder.
How To Make Kerala Style Shrimp Curry
Make The Curry
Heat 5 tablespoon of coconut oil in a pan over medium-high heat.
Add the following ingredients to hot coconut oil, and let them crackle for 4-5 seconds.
- ½ teaspoon brown mustard seeds
- ½ teaspoon fennel seeds
- ½ teaspoon fenugreek seeds
Add 2 cups of thinly sliced onions and cook until the onion turns slightly brown (8-10 minutes), stirring frequently.
Now, add the following ingredients and cook for 3-4 minutes until the tomatoes are mushy.
- 1 cup of chopped tomatoes
- 2-3 green chilies (slit into half)
- 1 teaspoon chopped ginger
- 2 teaspoon chopped garlic
- 15-20 curry leaves
Now add the following ingredients and cook for a minute.
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 3 teaspoon Kashmiri red chili powder
- 1 teaspoon black pepper powder
- ½ teaspoon garam masala powder
Add the following ingredients and mix well.
- 1 cup of water
- 1 tablespoon tamarind paste (or 3-4 dried kudampuli)
- 1 teaspoon salt
Reduce the heat to low.
Cover the pan with a lid. Cook for 3-4 minutes, stirring a few times while cooking.
Now add 1 cup of coconut milk (optional) and ½ cup of water and bring the curry to a simmer, stirring frequently.
Add 300 g cleaned and deveined prawns (shrimp) and cook for 5-6 minutes.
Temper The Curry
Heat 1 tablespoon of coconut oil in a small pan.
Once the oil is hot, add ¼ cup thinly sliced shallots (or onions) and 10-12 curry leaves, and fry until the shallots are browned, stirring frequently.
Add ½ teaspoon Kashmiri red chili powder and saute for 3-4 seconds.
Pour the tempering over the curry and mix well. Serve hot.
Frequently Asked Questions
First, remove the head, legs, and tail by twisting them off to clean and devein prawns. Then, use a small knife to make a shallow cut down the back of the prawn and remove the vein using the tip of the knife or a toothpick. Rinse the prawns under cold running water and use.
The terms “prawns” and “shrimp” are often used interchangeably in some regions, but they can differ depending on where you are and the local terminology.
In many parts of the world, especially in the United States, the term “shrimp” is commonly used to refer to both true shrimp and prawns, and there is no strict distinction made between the two.
However, there is a distinction between prawns and shrimp in other countries, especially in Europe and some parts of Asia.
Read more about it here.
Storage Suggestions
Leftover curry can be stored in an airtight container for 2-3 days. Reheat in a pan or microwave until nicely hot before serving. This curry tastes even better the next day, so it’s good to have leftovers :).
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Kerala Shrimp Curry Recipe (Chemmeen Curry)
Ingredients
- 5 tablespoons coconut oil
- ½ teaspoon brown mustard seeds
- ½ teaspoon fennel seeds (saunf)
- ½ teaspoon fenugreek seeds (methi dana)
- 2 cups thinly sliced onions
- 1 cup chopped tomatoes
- 2-3 green chilies (slit into half)
- 1 teaspoon chopped ginger
- 2 teaspoons chopped garlic
- 15-20 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 tamarind paste (or 3-4 dried Kudampuli)
- 1 teaspoon salt (or to taste)
- 1 cup coconut milk (optional)
- 300 grams medium prawns (shrimp) (fresh or frozen, cleaned and deveined, )
- 2 tablespoons chopped cilantro (fresh coriander leaves)
For Tempering (Optional)
- 1 tablespoon coconut oil
- ¼ cup sliced shallots (or onions)
- 10-12 curry leaves
- ½ teaspoon Kashmiri red chili powder
Instructions
Make The Shrimp Curry
- Heat coconut oil in a pan over medium-high heat.
- Once the oil is hot, add mustard seeds, fennel seeds, and fenugreek seeds, and let them crackle for 4-5 seconds.
- Add onions and cook until the onion turns slightly brown in color (8-10 minutes), stirring frequently.
- Add tomatoes, green chilies, ginger, garlic, and curry leaves, and cook for 3-4 minutes until the tomatoes are mushy.
- Now add coriander powder, turmeric powder, chili powder, pepper powder, and garam masala powder, and cook for a minute.
- Add 1 cup of water, tamarind paste, and salt, and mix well.
- Reduce the heat to low.
- Cover the pan with a lid. Cook for 3-4 minutes, stirring a few times while cooking.
- Now add coconut milk (optional) 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 and add more if required.
- Garnish the curry with chopped cilantro.
Temper The Curry
- Heat coconut oil in a small pan.
- Once the oil is hot, add shallots (or onions) and curry leaves, and fry until the shallots are browned, stirring frequently.
- Add Kashmiri red chili powder and saute for 3-4 seconds.
- Pour the tempering over the curry and mix well. Serve hot.
Video
Notes
- Small shrimp – 4-5 minutes
- Medium shrimp – 5-6 minutes
- Large (Jumbo) shrimp – 7-8 minutes
This was an easy recipe and tasted fantastic ! I didn’t use coconut milk and no tempering at the end but was delicious!! First attempt at shrimp curry for lent .
Love following your recipes
Thank you
Thanks for you kind words Marguerite
Really good curry, I make a plenty of curries and this is definitely going in my top 10.
Oh my goodness me! I just made this for my family and it was absolutely amazing, better than resturant!
I doubled the recipe, but kept the chilli at the single. it was beautifully rich and had a lovely spicy heat.
I’m allergic to coconut, so I used almond milk instead, and since we had no tamarind substituted lemon juice for tang.
Thank you so much for such a wonderful recipe and easy to follow instructions!
Happy to hear that the recipe worked for you 🙂
Easy to make and tasty to eat.
Tried your recipe yesterday and it was out of this world! Family loved it!! 👌
Awesome recipe. It has become my “go to” recipe for prawn curry. Love it. Thank you.
Thanks for trying 🙂
I made this yesterday and it was utterly delicious. My first taste I felt disappointment. But there is a delayed hit of flavour. Every bite into it was more pleasant that the one before.
Happy to hear!
Came out really good 👍 simple recipe 👌
Thanks for trying 🙂
It’s lovely! I tried it and loved it. I added some thick coconut cream and milk.
It was yummy!
Thank you
Nice )