A Full and complete step by step picture recipe for making a very easy Malabar Chemmeen Curry/ Kerala Prawn Curry. This is a very aromatic good gravy curry from the Kerala Region. Malabar Prawns Curry is a coconut based curry, but hot and spicy. This traditional malabar curry is usually served along with rice, appam, chapathi etc. The most attractive part of this curry is you can prepare it in no time. This dish is usually cook in earthen pots which enhance the flavor. I got this recipe from my Amma( Mom) and she cook Prawns in many ways, but today I am sharing this recipe in which coconut milk is used. We can cook Prawns without coconut milk and in mild spicy also, will share those recipes soon. So lets see the making of Malabar Prawns Curry in a very simple way.
How to Make Malabar Chemmeen Curry- Kerala Prawn Curry
Heat oil in a pan, add mustard seeds and fenugreek seeds. Allow it to splutter.
Add in ginger, garlic and curry leaves, saute until garlic turns light brown color.
Now add in chopped onions and green chillies, continue stirring till onions turn color and transparent.
Add tomato and saute until it becomes soft and mushy.
Then add in kashmiri chilly powder, turmeric powder, garam masala powder, coriander powder and salt. Saute for 3 minutes in a very low heat until oil floats on sides of the pan.
Add thin coconut milk and allow to boil, when it is boiled add the cleaned prawns and cook with the pan covered in medium low heat till prawns are cooked.
Add thick coconut milk and off the flame.Heat 1 tsp of coconut oil along with 1tsp kashmiri chilly powder for getting good color and pour it to curry and add curry leaves over it. Keep the pan closed for 15 mins and serve along with rice.
Enjoy!! Happy Cooking.