Prawn Curry With Coconut

by RosyMathew
Prawn(Chemmeen) curry with coconut masala
Print Recipe
Votes: 3
Rating: 4
You:
Rate this recipe!
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
Votes: 3
Rating: 4
You:
Rate this recipe!
Instructions
  1. Soak the tamarind pods in a teacup of hot water for 10 - 15 mins and extract the pulp.
  2. Rinse the prawns and drain well.
  3. Put the desiccated coconut in a bowl with 300 ml/0.5 pint of the water and leave for 10 mins.
  4. Blend the desiccated coconut with the soaking liquid and strain to get a creamy milk. Set the leftover pulp on one side.
  5. Place the creamy milk in a saucepan.
  6. Add the creamed coconut, peas, curry leaves, green chilly, ginger, tomatoes and tamarind pulp.
  7. Cover and allow to simmer for 10 - 15 mins.
  8. Heat 1 x 5 ml spoon/1 tsp of the ghee or oil in a separate pan.
  9. Gently fry the fenugreek seeds, coriander and red chillies, until the fenugreek turns light brown.
  10. :- Do not let the mixture burn and darken.
  11. Remove from the heat and allow to cool.
  12. Blend this mixture with the reserved coconut pulp and the remaining water to make a fine paste.
  13. Heat a further 1 x 15 ml/1 Tbsp of the ghee or oil.
  14. Fry the prawns, until dry.
  15. Add the blended paste and gently fry for 5 - 6 mins.
  16. Transfer and stir this into the simmering coconut milk mixture.
  17. Add salt.
  18. Simmer, covered, for 15 - 20 mins.
  19. Before serving, fry the onion in the remaining ghee or oil and spoon it over the prawn curry.
  20. :- If preferred, remove the chilli halves.
  21. :- Serve Prawn Curry with boiled rice.
Share this Recipe

Related Posts

3 comments

curryadmin
vijay & katherine February 19, 2004 - 12:00 am

Lovely recipe very enjoyable if you like coconuts. Mild but at the same time does not lack in flavour. Rosy rocks! Thanks Rosy.

Reply
curryadmin
satya nair September 6, 2007 - 12:00 am

Excellent recipe and great taste.. but takes a while to cook and lot of time in the kitchen.

Reply
curryadmin
Fred Rozario November 19, 2011 - 7:40 pm

Absolutely Delicious!!! I used 2 serrano green chillies and left the seeds in to make it hotter Rosy, you are awesome. Thank you.

Reply

Leave a Comment