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    Whisk Affair » Recipes » Dal & Curries » Fish & Seafood Curries » Kerala Prawn Curry (Chemmeen Curry)

    Published: Jan 19, 2023 | Last Updated On: Jan 19, 2023 by Neha Mathur

    Kerala Prawn Curry (Chemmeen Curry)

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    Jump to Recipe

    Kerala Prawn Curry (Chemmeen Curry) is a delicious Kerala-style shrimp curry that can be made with or without coconut. Make this flavorful curry using my easy recipe (gluten-free, dairy-free).

    Here are a few more prawn recipes that you may like – Goan Shrimp Vindaloo, Shrimp Pulao, Traditional Goan Prawn Curry, Chemmeen Roast, and Grilled Sambal Prawns.

    Kerala prawn curry served in a bowl.
    Jump to:
    • About Kerala Prawn Curry
    • Ingredients
    • How To Make Kerala Prawn Curry
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Kerala Prawn Curry

    Kerala Prawn Curry (Chemmeen Curry) is a spicy and flavorful dish from the state of Kerala, where prawns (shrimp) are cooked in a tomato onion-based curry.

    This curry can be made with or without the addition of coconut milk.

    Chemmeen curry is easy to make, needs a few simple pantry ingredients, and comes together in under 30 minutes.

    It is best served with Steamed Rice or flaky Kerala Parotta for lunch or dinner. You can also relish it with Ghee Roast Dosa, Appam, or Neer Dosa for a wholesome meal.

    This recipe is dairy-free and gluten-free and can be easily doubled or tripled.

    Ingredients

    Prawns (Shrimp) – Use fresh or frozen prawns to make this curry. If using frozen prawns, then make sure to thaw them before use.

    You can use any size of prawns – small, medium, large, jumbo, all works great.

    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.

    Spice Powders – You will need a few basic spice powders 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.

    Others – You will also need mustard seeds, fennel seeds (saunf), fenugreek seeds (methi dana), onions, fresh tomatoes, green chilies, fresh ginger, garlic, curry leaves, tamarind paste, salt, and cilantro (fresh coriander leaves).

    Some people add 3-4 dried Kudampuli (Malabar tamarind, Garcinia cambogia) in place of tamarind for the tang. Kudampuli is is a tropical fruit that is native to India and Southeast Asia. You can find it in Indian grocery stores or specialty Kerala stores.

    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 Prawn Curry

    Make The Shrimp Curry

    Heat 5 tablespoon of coconut oil in a pan over medium-high heat.

    Oil heating in a pan.

    Once the oil is hot, add ½ teaspoon mustard seeds, ½ teaspoon fennel seeds, and ½ teaspoon fenugreek seeds, and let them crackle for 4-5 seconds.

    Mustard seeds, fenugreek seeds and fennel seeds added to hot oil.

    Add 2 cups of thinly sliced onions and cook until the onion turns slightly brown in color (8-10 minutes), stirring frequently.

    Onions added to the pan.

    Add

    • 1 cup of chopped tomatoes
    • 2-3 green chilies (slit into half)
    • 1 teaspoon chopped ginger
    • 2 teaspoon chopped garlic
    • 15-20 curry leaves

    and cook for 3-4 minutes until the tomatoes are mushy.

    Tomatoes, green chilies, ginger, garlic and curry leaves added to the pan.

    Now add

    • 2 teaspoon coriander powder
    • ½ teaspoon turmeric powder
    • 3 teaspoon Kashmiri red chili powder
    • 1 teaspoon black pepper powder
    • ½ teaspoon garam masala powder

    and cook for a minute.

    Spice powders added to the pan.

    Add a cup of water, 1 tablespoon tamarind paste (0r 3-4 dried kudampuli), and 1 teaspoon salt, and mix well.

    Water, tamarind paste and salt added to the pan.

    Reduce the heat to low.

    Cover the pan with a lid and cook for 3-4 minutes, stirring a few times while cooking.

    Pan covered with a lid.

    Now add 1 cup of coconut milk (optional) and ½ cup of water and bring the curry to a simmer, stirring frequently.

    Coconut milk added to the pan.

    Add 10 oz (300 g) cleaned and deveined prawns (shrimp) and cook for 5-6 minutes.

    Shrimp added to the pan.

    Temper The Curry

    Heat 1 tablespoon of coconut oil in a small pan.

    Coconut oil heating in a 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.

    Onions and curry leaves added to the pan.

    Add ½ teaspoon Kashmiri red chili powder and saute for 3-4 seconds.

    Red chili powder added to the pan.

    Pour the tempering over the curry and mix well. Serve hot.

    Tempering poured over the curry.
    Ready Kerala prawn curry.

    Frequently Asked Questions

    How to devein and clean the prawns?

    To clean and devein prawns, first remove the head, legs, and tail by twisting them off. 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.

    Serving Suggestions

    Serve Kerala Style Prawn Curry with Steamed Rice or Kerala Parotta for a comforting meal.

    It also tastes great with Tawa Paratha, Appam, Dosa, or Neer Dosa.

    Storage Suggestions

    Kerala Prawn Curry can be stored for 3-4 days in an air-tight container in the refrigerator.

    Reheat in a pan or microwave, and add hot water to adjust the consistency while reheating.

    This curry is also freezer friendly. Once it cools down completely, freeze it in a freezer-safe container or ziplock bag for up to 3 months.

    Thaw overnight in the refrigerator or for a few hours on the counter before reheating.

    You Might Also Like

    • Kerala Style Varutharacha Sambar
    • Kerala Style Ghee Rice (Nei Choru, Neychoru)
    • Kerala Style Fish Molee (Meen Molly, Kerala Fish Stew)
    • Moru Curry (Kerala Style Seasoned Buttermilk)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Kerala Prawn Curry (Chemmeen Curry) is a delicious Kerala-style shrimp curry that can be made with or without coconut. Make this flavorful curry using my easy recipe (gluten-free, dairy-free).

    Kerala Prawn Curry Recipe (Chemmeen Curry)

    Kerala Prawn Curry (Chemmeen Curry) is a delicious Kerala-style shrimp curry that can be made with or without coconut. Make this flavorful curry using my easy recipe (gluten-free, dairy-free).
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 424kcal
    Author: Neha Mathur

    Ingredients 

    • 5 tablespoons coconut oil
    • ½ teaspoon black 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)
    • 10 ounce prawns (shrimp) (300 g, 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
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    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 and 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.

    Notes

    If using frozen prawns, then make sure to thaw them before use.
    You can use any size of prawns – small, medium, large, jumbo, all works great.

    Nutrition

    Calories: 424kcal | Carbohydrates: 19g | Protein: 18g | Fat: 34g | Saturated Fat: 28g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 114mg | Sodium: 868mg | Potassium: 645mg | Fiber: 4g | Sugar: 7g | Vitamin A: 839IU | Vitamin C: 141mg | Calcium: 143mg | Iron: 4mg
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    More Fish & Seafood Curries

    • Goan Shrimp Vindaloo (Prawn Vindaloo)

    Reader Interactions

    Comments

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      Recipe Rating




    1. Mehak kapur

      May 12, 2020 at 8:35 pm

      It’s lovely! I tried it and loved it. I added some thick coconut cream and milk.
      It was yummy!
      Thank you

      Reply
      • Neha Mathur

        May 13, 2020 at 3:29 am

        Nice )

        Reply
    2. Deep

      June 14, 2020 at 6:58 pm

      5 stars
      Came out really good 👍 simple recipe 👌

      Reply
      • Neha Mathur

        June 16, 2020 at 1:34 am

        Thanks for trying 🙂

        Reply
    3. David Beattie

      June 27, 2020 at 4:44 am

      5 stars
      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.

      Reply
      • Neha Mathur

        June 28, 2020 at 3:49 am

        Happy to hear!

        Reply
    4. Manesh

      March 28, 2021 at 10:36 am

      Awesome recipe. It has become my “go to” recipe for prawn curry. Love it. Thank you.

      Reply
      • Neha Mathur

        March 31, 2021 at 3:55 am

        Thanks for trying 🙂

        Reply
    5. Lovely

      January 08, 2022 at 9:15 pm

      Tried your recipe yesterday and it was out of this world! Family loved it!! 👌

      Reply

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    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

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