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Classic South Indian Prawn Curry (Chemmeen Curry)
Traditional dish · Indian
A fragrant and flavorful South Indian prawn curry featuring coconut milk, tamarind, and aromatic spices. This dish is a staple in Kerala cuisine, known for its rich taste and vibrant color.
Ingredients
- Prawns, peeled and deveined500g
- Coconut milk, full fat400ml
- Tamarind paste2 tbsp
- Onion, finely chopped1 large
- Tomatoes, pureed2 medium
- Ginger-garlic paste1 tbsp
- Green chilies, slit2-3
- Turmeric powder1 tsp
- Red chili powder1 tsp
- Coriander powder2 tsp
- Mustard seeds1 tsp
- Fenugreek seeds1/4 tsp
- Curry leaves1 sprig
- Coconut oil2 tbsp
- Saltto taste
- Wateras needed
Steps
- 1
Heat coconut oil in a pan over medium heat. Add mustard seeds and fenugreek seeds. Let them splutter.
- 2
Add chopped onions and sauté until golden brown.
- 3
Add ginger-garlic paste and green chilies. Sauté for a minute until fragrant.
- 4
Add pureed tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until oil separates from the masala.
- 5
Stir in tamarind paste and cook for 2 minutes.
- 6
Pour in coconut milk and add salt. Bring to a gentle simmer, do not boil vigorously.
- 7
Add the peeled and deveined prawns. Cook for 5-7 minutes, or until the prawns are pink and cooked through.
- 8
Add curry leaves and simmer for another minute. Adjust salt if needed.
- 9
Serve hot, garnished with fresh cilantro.
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