Chemmeen Curry Recipe
This Kerala style prawn curry is a mouth-watering dish, which is prepared in an earthen pot to enhance its flavour. The juicy prawns are cooked in a coconut (nariyal) – coriander (dhaniya) paste, along with other traditional spices. This combination results in a rich texture and incredible flavour. Here, coccum (kudampuli) has also been used. Coccum is a fruit, which when dried is used to add flavour and spice to curries, usually in Konkani dishes. It is extremely beneficial in fighting allergies and infections, and also lowers cholesterol levels. Salt (namak), turmeric (haldi), ginger (adrak) and chillies (mirch) have been used to marinate the prawns. These spices can be added according to taste. The quality and texture of the gravy are keys to making excellent prawn curry. So, the prawn and spice mixture should be properly boiled to obtain good gravy. Coccum is responsible for the sour flavour of the dish. If coccum is unavailable, tamarind can be used in its place. Also, grated coconut or coconut milk can be added to introduce variation. They help in enhancing the texture and produce thick gravy. The bold flavors of Chemmeen Kari blend well with the mild flavour of rice. It can also be served with Appam, another Kerala dish. This Malabar prawn curry recipe is perfect for gravy-lovers.
If you are looking for more non vegetarian gravy recipes Malabari Fish Pepper curry, Malabari Fish Roast, Kozhi Pacha Vattichathu.
How to make Chemmeen Curry Recipe
|Prawns (chingri)||500 grams|
|Ginger (adrakh) crushed||2 table spoons|
|Garlic (lahsan) crushed||5-6 pods|
|Green chilli (hari mirch)||slits 4 to 5|
|Chilli powder (lal mirch)||1 tea spoon|
|Turmeric powder (haldi)||½ tsp|
|Coriander powder (dhaniya)||2 tea spoons|
|Pepper powder (kali mirch)||1 tea spoon|
|Coconut oil (nariyel ka tel)||2 table spoons|
|Mustard seeds (sarso ke dane)||¼ tea spoon|
|Curry leaves (curry patta)||2 sprigs|
|Coccum (kudampuli)||2 or 3|
|Salt (namak)||To taste|
- 1. Heat some water in an earthen vessel.
- 2. Put ginger, green chillies, chilli powder, coriander powder, turmeric powder and coccum.
- 3. Let the ingredients boil for sometimes.
- 4. Now add the prawns and cover the vessel and let it simmer for 10 minutes.
- 5. After 10 minutes remove the cover and into the boiling ingredients and add crushed garlic and black pepper.
- 6. Next, take a small pan and heat coconut oil.
- 7. Put some mustard and curry leaves and stir. Put this on cooked prawns and serve this with rice.
- Recipe Type : Curries, Kerala, Non vegetarian, Non Vegetarian, Prawns, Regional
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