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.
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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.
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.
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 a cup of water, 1 tablespoon tamarind paste (0r 3-4 dried kudampuli), and 1 teaspoon 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 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
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.
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Recipe Card
Kerala Prawn Curry Recipe (Chemmeen Curry)
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
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.
Mehak kapur
It’s lovely! I tried it and loved it. I added some thick coconut cream and milk.
It was yummy!
Thank you
Neha Mathur
Nice )
Deep
Came out really good 👍 simple recipe 👌
Neha Mathur
Thanks for trying 🙂
David Beattie
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.
Neha Mathur
Happy to hear!
Manesh
Awesome recipe. It has become my “go to” recipe for prawn curry. Love it. Thank you.
Neha Mathur
Thanks for trying 🙂
Lovely
Tried your recipe yesterday and it was out of this world! Family loved it!! 👌
Sylvie Joseph
Easy to make and tasty to eat.