Name: Chemmeen Curry (Prawns Curry)
Prep time: 30 min
Total time: 30 min
Ingredients: 500 g Chemeen/Prawns; 6-8 pieces Cocum star (Kudampuli); 1/2 cup Thick coconut milk; 3 cups Thin coconut milk; 15 nos Shallots (Cheriya ulli); 5 nos Green chillies (slit); Ginger (crushed); 5 tsp Chilly powder; 4 tsp Coriander powder; 1 tsp Turmeric powder; 4 tbsp Coconut oil; 15 leaves Curry leaves; Salt (As reqd)

Chemmeen Curry (Prawns Curry)

Prawns curry with coconut milk. Thrissur style.

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

500 g Chemeen/Prawns
6-8 pieces Cocum star Kudampuli
1/2 cup Thick coconut milk
3 cups Thin coconut milk
15 nos Shallots Cheriya ulli
5 nos Green chillies slit
Ginger crushed
5 tsp Chilly powder
4 tsp Coriander powder
1 tsp Turmeric powder
4 tbsp Coconut oil
15 leaves Curry leaves
Salt As reqd

Instructions

Take cleaned prawns in a medium sized clay curry pot.
Add chilly powder, coriander powder, turmeric powder, salt, kudampuli, shallots(10nos:crushed) green chillies, ginger, coconut oil(2 tbsp) and curry leaves.
Mix it well and kept aside for 10 minutes.
Add loose coconut milk & 2 cups of water and cook for 15 minutes on medium flame.
When the gravy becomes thick, add thick coconut milk and shut the flame.
Take a frying pan and fry the shallots(5 nos:finely chopped) and some curry leaves in coconut oil.
Pour it over the curry with oil. Let it cool for 1/2 an hour and serve with hot rice.

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Chemmeen Curry (Prawns Curry)