Chemmeen Curry | Kerala Prawn Curry

Chemmeen Curry

Kerala style Prawn curry using coconut milk.
Prep Time: 15 minutes
Cooking Time: 30 to 40 minutes
Serves: 3 to 4
Ingredients:

1. Prawn,cleaned- 250 to 300 gms
2. Mustard seeds – 1/4 tsp
3. Onion,sliced – 1 large( about 1 cup)
4. Green chilies,cut into two – 1 ( or according to taste)
5. Ginger and garlic ,crushed – 1 tbsp
6. Curry leaves- 1 sprig
7. Turmeric powder – 1/4 tsp
8. Kashmiri chili powder- 1.5 to 2 tsp (or according to taste,See notes)
9. Coriander powder – 1.5 tsp
10. Garam masala powder- 1/2 tsp + 1 pinch
11. Tomato,chopped- 1 large (about 3/4 cup)
12. Thin coconut milk – 1 cup( or as required)
13. Thick coconut milk – 1/2 cup
14. Salt- To taste
15. Oil- as required

Instructions:

• Heat  oil in  a manchatti /pan, add mustard seeds and let it splutter.Now add onion,green chilies,ginger garlic and curry leaves.
  

• Saute until onion turns golden brown.Reduce the flame to low,add turmeric powder,kashmiri chili powder , coriander powder and 1/2 tsp garam masala powder.
  

• Fry for about 30 seconds ,stirring continuously.Next add tomato and mix well.
  

• Cook until tomato turns mushy and the masala starts to leave the sides of the pan.Next add cleaned prawns and salt to taste.Mix well.
  

• Next add thin coconut milk  and stir well.Cover and cook  for about 12 to 15 minutes or until done and gravy turns thick.
  

• Now add thick coconut milk and stir well.Cook for few minutes and bring it to just under a boil.Switch off the stove and add a pinch of garam masala and stir gently.
  

NOTES

• Adjust the quantity of Kashmiri chili powder according to your taste.I used about 2.5 tsp of Kashmiri chili powder as we wanted it a bit spicy.
• Adjust the quantity of thin coconut milk according to the amount of gravy required.