Kerala Prawns Curry

Kerala Prawn Curry with Coconut Milk- Nadan Chemmeen Mappas


Kerala Prawn Curry with Coconut Milk- Nadan Chemmeen Mappas, is a simple delicacy which is sure to please anyone’s taste buds. This is one of my favorites from Kerala cuisine. This is my Amma/ mom recipe, she prepares wonderful varieties out of prawns. The detailed recipe with step by step cooking pictures follows.

Kerala Prawns Curry with Coconut Milk

Chemmeen Mappas is a traditional preparation of prawns in coconut milk and is a speciality of Kuttanadu region. The sharpness of spices and pepper is well balanced with the richness of the coconut milk. Raw mango pieces will give a sourness and thickness to the gravy. If your family is particular about curry with good gravy? Then this is a perfect choice for you. My hubby is very particular about gravy and especially seafood gravy. He love seafood a lot and prawns comes first in that category. The best part of this recipe is the gravy taste so yummy with a good gravy.

Kerala Prawns Curry- Nadan Chemmen Curry

Note-For this recipe always use fresh prawns than frozen. If you want you can use coconut milk powder instead of fresh coconut milk. For sourness instead mango, you can use tamarind juice. Adjust green chillies and pepper powder according to the spice level.

Kerala Style Prawns Curry

How to Make Kerala Prawn Curry with Coconut Milk- Nadan Chemmeen Mappas

Clean and wash the prawns well. Drain out and set aside.

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Wash the mango and peel of the skin, slice the flesh to lengthwise pieces. Slice tomatoes and shallots. Crush ginger and garlic using a mortar or pounding stone. Keep everything ready and set aside.

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Place the clay pot over the flame, pour oil, add mustard seeds and fenugreek seeds allow it to splutter.

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Add the above sliced and crushed shallots, ginger and garlic. Mix thoroughly and saute for a couple of minutes or shallots turn slightly brown.

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Add green chillies, tomatoes and curry leaves. Saute for a minute in low flame.

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Then add in pepper powder, fennel powder and turmeric powder. Saute for a couple of minutes, until raw smell goes on.

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Now pour thin coconut milk and allow it to boil in a medium high flame.

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Add raw mango pieces, cover the cook pot and allow it to cook. Add salt.

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Finally add cleaned prawns and combine gently. Cook for 10 minutes, do not over cook the prawns if so it turn rubbery.

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Now reduce the flame to medium low, pour the thick coconut milk. Gently swril the clay pot . Off the flame.

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Serve along with rice, appam or roti.

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Enjoy!! Happy Cooking and Stay Healthy.

Kerala Prawns Mappas

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