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