Prawn curry with coconut milk

Goan prawn curry
Creative Commons License photo credit: rovingI

Chemmeen in Malayalam Prawn is quite a sought after seafood amongst malayalees

Prawns – 250 gms (with heads removed, deveined and washed)
Coconut oil or any cooking oil – 1 tbsp
Mustard seeds (sarson)  – 1tsp
Fenugreek seeds (methi dana) – a pinch
Onion – 1 no (finely sliced)
Green chilies – 3-4 nos (slit length wise)
Garlic – 10-12 flakes (finely chopped)
Ginger – 1 tbsp (sliced)
Tamarind – golf ball sized (soak it in water)
Coconut milk – ¾ cup
Salt to taste
Coriander powder – 2 tsp
Red chili powder – ½ tsp
Water – 1 tbsp

  1. Combine together last three ingredients and keep aside (spice paste)
  2. In a pan heat oil and tip in mustard seeds. Post they sputter add fenugreek, onion, garlic, ginger and green chili and fry till onions turns translucent
  3. Add in the spice paste and fry further
  4. Extract the tamarind pulp and salt. Stir nicely and bring to boil
  5. Add prawns and cook till they are half done *
  6. Add coconut milk, mix and bring to boil
  7. Remove from the heat
  8. Serve with rice, appam or puttu

*as the prawns cook very fast and over exposure to heat might make them turn rubbery

Till next time…happy cooking!

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