Chemeen/Prawn Curry

Chemmeen/Prawns kudampuli etta curry, is a simple and delicious non-vegetarian seafood dish prepared in Kerala homes.  This is a finger liking good recipe prepared at home every time (generation passed recipe). This is my way of preparing this delicious dish with slight variations in masala and ingredients. Enjoy this recipe ..Stay Safe..Stay Home..

Ingredients:

Chemmeen/Prawns - 250 gms (cleaned and deveined)

Small onions - 10 nos (sliced)

Tomato - 1 small (chopped)

Green chillies - 2 nos (slit into half)

Ginger Garlic paste - 1 tsp 

Turmeric powder - ½ tsp

Kashmiri Red chilli powder - 3 tbsp

Corriender powder - 1 tsp

Black pepper powder - ½ tsp

Garam masala powder - ½  tsp (marination)

Kudampuli (kukum) - 1 small piece 

Curry leaves - handful

Dry red chillies - 4 nos 

Fenugreek powder  a pinch

Mustard seeds - ½ tsp

Coconut oil - 4 tbsp

Water - 2 cups

Salt - to taste

Preparation:

- In a bowl, add cleaned prawns, turmeric powder, red chilli powder, corriender powder, garam masala powder, black pepper powder, salt and let marinate for half hour. 

- Heat oil in a chatti, add fenugreek powder, splutter mustard, dry red chillies and curry leaves.    Now add small onions, green chilies, ginger garlic paste and saute well till onions turn soft and translucent. Add the tomatoes and cook well.

- Once done, add water, kudampuli and let cook on medium flame with lid on for 3-4 minutes. Add salt at this stage.

- Now add the marinated prawns and mix well. (Make sure not to break the prawns) 

- Let the curry boil for a minute. Once done, close lid and let cook for 4 minutes. 

- Open lid, add garam masala powder, curry leaves and let cook on low flame till you get a delicious prawn gravy. 

- Once done, off flame, drizzle coconut oil on top of the curry and keep covered for another couple of minutes.

- Spicy and finger licking Chemmeen/Prawns Curry (with kudampuli) is ready to serve with rice, chapatis or appams.

Note:

- Adding prawn head to this recipe is of choice. Adding them is once choice.

- Adjust salt and spice as per taste.

- If small onions are unavailable, you can also use one big onion (chopped).

- This recipe can be served as a thick masala or gravy as your wish.