Kerala Shrimp Curry Recipe (Chemmeen Curry With Coconut Milk)
Kerala Shrimp Curry, also known as Kerala Prawn Curry or Chemmeen Curry, is a traditional dish from the South Indian state of Kerala. This curry combines shrimp (prawns), coconut milk, curry leaves, spices, and tamarind or kudampuli (Malabar tamarind) to create a rich, aromatic, and deeply flavorful coastal curry.
Servings: 4 people
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
- 300 grams medium prawns (shrimp) 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 they turn slightly brown (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 or until the oil starts to separate from the masala.
- 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 (shrimp) and cook for 5-6 minutes until they turn pink and opaque. Do not overcook the shrimp; otherwise, they will turn rubbery.
- Check for salt and add more if required.
If you like a creamier curry, blend the onion-tomato mixture at this stage to make a fine paste. Then follow the rest of the recipe as is.
If using small shrimp, cook for 4-5 minutes; if using large (jumbo) shrimp, cook for 7-8 minutes.
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
Notes
If using frozen prawns, then make sure to thaw them before use.
Clean and devein the prawns before using if they are not already deveined.
To make this curry without coconut milk, skip adding it and replace it with ½ cup of water.
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
