Certainly! Here’s a flavorful and informative article on **Kerala Prawn Curry (Chemmeen Curry)**, ideal for food blogs, travel-inspired recipe features, or anyone who loves Indian coastal cuisine:
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**Kerala Prawn Curry (Chemmeen Curry): A Coastal Classic Bursting with Flavor**
When it comes to seafood and spice, few dishes capture the essence of South Indian coastal cooking quite like **Kerala Prawn Curry**, known locally as **Chemmeen Curry**. This deeply flavorful dish is a beloved staple in Kerala’s culinary repertoire, combining the ocean’s bounty with coconut, curry leaves, and a rich blend of regional spices. Whether you’ve traveled to Kerala or are discovering its cuisine for the first time, this curry delivers a true taste of India’s tropical southwest.
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### 🌴 What Makes Kerala Prawn Curry Special?
Kerala’s cuisine is heavily influenced by its coastline, tropical climate, and abundant coconut palms. Chemmeen Curry showcases all these elements in perfect harmony. Fresh prawns (or shrimp) are simmered in a spiced coconut milk gravy, infused with tamarind for tang, and finished with an aromatic tadka (tempering) of curry leaves and mustard seeds. The result is creamy, spicy, tangy, and comforting—all in one bite.
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### 📝 Ingredients You’ll Need
**For the curry:**
* 500g (1 lb) fresh prawns, cleaned and deveined
* 1 cup grated coconut (or canned coconut milk for ease)
* 1 small onion, finely chopped
* 2 green chilies, slit
* 1 tbsp ginger-garlic paste
* 1/2 tsp turmeric powder
* 1 tsp red chili powder
* 1 tbsp coriander powder
* 1/2 tsp black pepper powder
* 1 marble-sized piece of tamarind (or 1 tbsp tamarind paste)
* Salt to taste
* Water as needed
**For tempering:**
* 1 tbsp coconut oil
* 1/2 tsp mustard seeds
* 1 sprig curry leaves
* 2–3 dried red chilies
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### 👩🍳 How to Make Kerala Prawn Curry (Step-by-Step)
1. **Make the Coconut Paste:**
Grind the grated coconut with a little water to make a smooth paste. If using coconut milk, set it aside.
2. **Prepare the Base:**
In a pan, heat a bit of coconut oil. Add chopped onions, green chilies, and ginger-garlic paste. Sauté until the onions turn golden brown.
3. **Add the Spices:**
Stir in turmeric, red chili powder, coriander powder, and pepper. Cook for 1–2 minutes until the spices are fragrant.
4. **Add Tamarind and Coconut:**
Add tamarind extract and the coconut paste (or coconut milk). Add enough water to make a curry consistency. Simmer for 5–7 minutes.
5. **Cook the Prawns:**
Add the cleaned prawns and cook gently until they turn pink and are just cooked through—about 5–7 minutes. Do not overcook or they will become rubbery.
6. **Temper the Curry:**
In a separate small pan, heat coconut oil. Add mustard seeds and let them splutter, then add dried red chilies and curry leaves. Pour this tempering over the curry and cover for a minute to let the flavors infuse.
7. **Serve Hot:**
Garnish with fresh curry leaves and serve with steamed rice, appam, or Kerala parotta.
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