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 (gluten-free, dairy-free).

Jump to:

• About Kerala Shrimp Curry
• Ingredients
• How To Make Kerala Shrimp Curry
• Frequently Asked Questions
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About Kerala Shrimp Curry

Kerala Shrimp Curry (Chemmeen Curry, Kerala Prawn 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. It is also Keto friendly, low carb, high in protein, whole 30, and paleo-approved. It can be easily doubled or tripled.

Here are a few more prawn recipes that you may like

• Goan Shrimp Vindaloo
• Shrimp Pulao
• Traditional Goan Prawn Curry
• Chemmeen Roast
• Grilled Sambal Prawns
• Mango Shrimp Ceviche
• Shrimp Masala
• Paprika Shrimp
• Hunan Shrimp
• Shrimp Mei Fun
• Shrimp Chow Mein Noodles

Ingredients

Prawns (Shrimp) – Use fresh or frozen prawns to make Kerala prawn 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. Keep in mind that 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.

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. 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, 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 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 Shrimp Curry

Make The Shrimp Curry

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

Once the oil is hot, add

• ½ teaspoon brown mustard seeds
• ½ teaspoon fennel seeds
• ½ teaspoon fenugreek seeds

and let them crackle for 4-5 seconds.

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

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.

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.

Add

• 1 cup of water
• 1 tablespoon tamarind paste (or 3-4 dried kudampuli)
• 1 teaspoon 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 1 cup of coconut milk (optional) and ½ cup of water and bring the curry to a simmer, stirring frequently.

Add 10 oz (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

Serving Suggestions

Serve Kerala 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.

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