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Kerala Shrimp Curry Recipe (Chemmeen Curry)
Course:
Main Course
Cuisine:
Indian
Diet:
Gluten Free
Prep Time:
5
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
people
Calories:
424
kcal
Author:
Neha Mathur
Kerala Shrimp Curry (Chemmeen Curry)
is a delicious Kerala-style shrimp curry that can be made with or without coconut. Make it using my easy recipe.
Print Recipe
US Customary
-
Metric
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
10
ounces
medium 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. 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
https://www.youtube.com/watch?v=pRughSKa-Xk
Video can't be loaded because JavaScript is disabled:
Kerala Prawn Curry Recipe (Chemmeen Curry) (https://www.youtube.com/watch?v=pRughSKa-Xk)
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. 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
Nutrition
Calories:
424
kcal
|
Carbohydrates:
19
g
|
Protein:
18
g
|
Fat:
34
g
|
Saturated Fat:
28
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.003
g
|
Cholesterol:
114
mg
|
Sodium:
868
mg
|
Potassium:
645
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
839
IU
|
Vitamin C:
141
mg
|
Calcium:
143
mg
|
Iron:
4
mg