Kerala Prawn Curry or Chemmeen Curry is a spicy shrimp curry made in traditional Kerala style. Here is how to make it.
The first ever place visited in South India was Kerala and it was this place where my love for South Indian food started.
Since then, I have relished on almost all the other South Indian cuisines, but Kerala food remains to top the list.
May be, because I really like the flavour of local spices used in their cooking and also because it is spicy.
Yes, I am the one who’s guilty pleasure is extra spicy food!
During my stay in Kerala, the first non veg curry which I had, was this Prawn Curry or Shrimp Curry.
Flavoured with simple spices but yet so different, I was really bowled over the delicious curry and enjoyed it with Kerala Parotas and Rice.
After coming back home, my family was really missing this delectable curry and I thought why not give it a shot in my own kitchen.
I made a call to one of my close friends, who belongs to Kerala and noted down the recipe!
The outcome was just amazing. I served it with simple steamed rice and some rice papads on the side, it proved to be the best lazy weekend lunch ever!
So, now whenever we are in mood for some Prawns Curry, this one is always the first choice!
If you want to try it too, bookmark this recipe and make it on a lazy weekend, because its super easy to make and takes less than 30 minutes to get ready.
Here is the recipe of traditional Kerala Prawn Curry.
What is Kerala Prawn Curry?
Also called as Chemmeen Curry, it is a delicious curry from the state of Kerala where prawns are cooked in a tomato onion curry which is spiced with everyday spice powders such as turmeric powder, coriander powder, red chilli powder, black pepper powder and garam masala powder.
It is a simple curry, that can be made for your everyday meals.
It just takes 30 minutes to make this one and you will get this delicious curry which your family will just love.
You can serve this Kerala Shrimp Curry along with Steamed Rice or Kerala Parota.
I also like to serve it with Appam, Dosa or even along with Neer Dosa.
Kerala Style Prawn Curry with Coconut Milk
To make this curry with coconut milk, instead of adding water in the below mentioned steps, add 2 cups of thin coconut milk and cook the prawns in it.
Step By Step Recipe
Heat oil in a pan. Once the oil is hot, add mustard seeds, fennel seeds and let them crackle for a few seconds.
Add onion and ½ teaspoon salt and cook until onion turns slightly born in colour.
Add tomato, ginger, garlic and curry leaves and cook for 3-4 minutes until tomatoes are mushy.
Now add coriander powder, turmeric powder, red chilli powder, black pepper powder and garam masala powder and cook for a minute.
Add a cup of water and salt.
Cover the pan and cook for 3-4 minutes on medium heat.
Add prawns and cook for 5-6 minutes.
Garnish with coriander and serve hot.
Kerala Prawn Curry Recipe
- 5 tablespoon Coconut Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Fennel Seeds
- 2 cup Onion (sliced)
- 1 cup Tomato (chopped)
- 1 teaspoon Ginger (chopped)
- 2 teaspoon Garlic (chopped)
- 15-20 Curry Leaves
- 2 teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 3 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Black Pepper Powder
- ½ teaspoon Garam Masala Powder
- 300 g Prawns (cleaned)
- 2 tablespoon Fresh Coriander (chopped)
- Heat oil in a pan.
- Once the oil is hot, add mustard seeds, fennel seeds and let them crackle for a few seconds.
- Add onion and ½ teaspoon salt and cook until onion turns slightly born in colour.
- Add tomato, ginger, garlic and curry leaves and cook for 3-4 minutes until tomatoes are mushy.
- Now add coriander powder, turmeric powder, red chilli powder, black pepper powder and garam masala powder and cook for a minute.
- Add a cup of water and salt.
- Cover the pan and cook for 3-4 minutes on medium heat.
- Add prawns and cook for 5-6 minutes.
- Garnish with coriander and serve hot.