Chemmeen Curry (Kerala Prawn Curry)

🧂 Ingredients

• 400 g Prawns
• 300 ml Coconut milk (thin)(This is the first extraction, often referred to as 'watery' coconut milk.)
• 200 ml Coconut milk (thick)(This is the second extraction, the creamy, rich part.)
• 1/2 medium Raw mango
• 8-10 medium Shallots
• 1 tbsp Kashmiri chili powder(Provides color and mild heat. Adjust to your spice preference.)
• 1/2 tsp Turmeric powder
• 10-12 sprigs Curry leaves
• 1 tsp Ginger-garlic paste(Optional, but adds depth of flavor.)
• to taste Salt
• 2 tbsp Oil (coconut oil preferred)

👨‍🍳 Instructions

1. 1

   Heat the oil in a medium-sized pot or deep pan over medium heat (around 180°C / 350°F). Add the sliced shallots and sauté until they begin to soften and turn translucent, about 3-4 minutes. Add the curry leaves and ginger-garlic paste (if using) and sauté for another minute until fragrant.

   ⏱️ 5 minutes
2. 2

   Stir in the Kashmiri chili powder and turmeric powder. Cook for about 30 seconds, stirring constantly, until the spices are fragrant and slightly darkened. Be careful not to burn them.

   ⏱️ 1 minute
3. 3

   Pour in the thin coconut milk and add the raw mango pieces. Season with salt. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 8-10 minutes, allowing the mango to soften slightly and the flavors to meld.

   ⏱️ 10 minutes
4. 4

   Add the cleaned prawns to the simmering gravy. Stir gently to coat them. Cook for 3-5 minutes, or until the prawns turn opaque and pink. Do not overcook, as they will become tough.

   ⏱️ 5 minutes
5. 5

   Pour in the thick coconut milk. Stir gently to combine. Heat the curry through for another 2-3 minutes over low heat, ensuring it does not boil vigorously, as this can cause the coconut milk to split. Taste and adjust salt if needed.

   ⏱️ 3 minutes
6. 6

   Remove from heat. The curry should have a rich, creamy consistency. Serve hot with steamed rice, appam, or parotta.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Ensure your prawns are fresh and properly cleaned for the best flavor and texture.
• ✓The raw mango provides a crucial tangy element; adjust the amount based on its sourness and your preference.
• ✓Adding the thick coconut milk at the end and heating gently prevents it from curdling and maintains a smooth, creamy texture.
• ✓For a richer flavor, use freshly grated coconut and extract your own coconut milk.

🔄 Variations

• For a different sour note, replace raw mango with dried kokum pieces (soaked in warm water for 10 minutes before adding).
• Omit the mango for a less tangy version.
• Add a pinch of garam masala at the end for an extra layer of warmth and spice.

🥗 Nutrition

Per serving