Malabar Chemmen Curry, malabar prawns curry recipe, prawns curry with thick gravy recipe, kerala recipe, indian recipe, nadan recipe

Malabar Chemmen Curry (Malabar Prawns Curry, Kerala Recipe)

Malabar Chemmen Curry, malabar prawns curry recipe, prawns curry with thick gravy recipe, kerala recipe, indian recipe, nadan recipe

Malabar Chemmen Curry

 

Is your family particular about curry with good gravy? If you belong to this category this curry is a perfect choice for you. My family is very particular about gravy and I keep experimenting on it always. I love seafood and Prawns comes first in that category . So I don’t need to explain how much I like this curry. The best part is there is good gravy for this, so that everyone is satisfied at home πŸ™‚


 

Malabar Prawns Curry Recipe

Ingredients:

  • Prawns – 350g (cleaned)
  • Mustard seeds – Β½ tsp
  • Fennel seeds – Β½ tsp
  • Onion – 1 big
  • Ginger  garlic paste – 3 tsp
  • Tomato – 2 small
  • Kashmiri Chilli Powder – 1 tsp
  • Red chilli powder – Β½  tsp
  • Turmeric powder – Β½  tsp
  • Garam masala – Β½  tsp
  • Pepper powder – Β½  tsp
  • Thin coconut milk – 1 cup
  • Thick coconut milk – ΒΎ tsp
  • Curry leaves – few
  • Oil – 6 tbsp
  • Salt

 

Method:

Malabar Prawn Curry

 

 

 

 

 

 

 

 

 

  • Heat oil in a pan and splutter mustard seeds.
  • Add fennel seeds, minced onion and curry leaves.
  • Cook with the pan covered and stir in between till onion turns golden brown in color
  • Add chopped tomato and saute till it becomes soft.

Malabar Prawn Curry1

 

 

 

 

 

 

 

 

 

  • Add ginger garlic paste and saute for a min or two.
  • Add kashmiri chilli, red chilli, turmeric, pepper powder, garam masala, salt and saute for 2-3 min or till oil starts appearing on the sides of the pan.

Malabar Prawn Curry2

 

 

 

 

 

 

 

 

 

  • Add cleaned prawns and mix well.
  • Add thin coconut milk and cook with the pan covered in low-medium heat till prawns are cooked.

Malabar Prawn Curry3

 

 

 

 

 

 

 

 

 

  • Add thick coconut milk and cook with pan covered for another 5-6 min. Switch of the stove.
  •  Pour 2 tsp of oil over the curry prepared. Keep the pan closed for some time and serve hot.

 

Tips:

  • If you like tangy taste more, you can add Β½ tsp of tamarind paste before adding the coconut milk.

 

Malabar Chemmen Curry (Malabar Prawns Curry)
 
Author: Vimmy
Serves: 3-4
Ingredients
  • Prawns – 350g (cleaned)
  • Mustard seeds – Β½ tsp
  • Fennel seeds – Β½ tsp
  • Onion – 1 big
  • Ginger garlic paste – 3 tsp
  • Tomato – 2 small
  • Kashmiri Chilli Powder – 1 tsp
  • Red chilli powder – Β½ tsp
  • Turmeric powder – Β½ tsp
  • Garam masala – Β½ tsp
  • Pepper powder – Β½ tsp
  • Thin coconut milk – 1 cup
  • Thick coconut milk – ΒΎ tsp
  • Curry leaves – few
  • Oil – 6 tbsp
  • Salt
Instructions
  1. Heat oil in a pan and splutter mustard seeds.
  2. Add fennel seeds, minced onion and curry leaves.
  3. Cook with the pan covered and stir in between till onion turns golden brown in color
  4. Add chopped tomato and saute till it becomes soft.
  5. Add ginger garlic paste and saute for a min or two.
  6. Add kashmiri chilli, red chilli, turmeric, pepper powder, garam masala and saute for 2-3 min or till oil starts appearing on the sides of the pan.
  7. Add cleaned prawns and mix well.
  8. Add thin coconut milk and cook with the pan covered in low-medium heat till prawns is cooked.
  9. Add thick coconut milk and cook with pan covered for another 5-6 min. Switch of the stove.
  10. Pour 2 tsp of oil over the curry prepared. Keep the pan closed for some time and serve hot.
  11. Tips:
  12. If you like tangy taste more, you can add Β½ tsp of tamarind paste before adding the coconut milk.
 

 

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7 thoughts on “Malabar Chemmen Curry (Malabar Prawns Curry, Kerala Recipe)

    • Hello Zonia,

      Yes Zonia you can add tinned coconut milk. I use that only. But check the consistency of the same. If its thick dilute it before you add it to the curry. It varies depending on the company. So adjust it by adding water depending on how thick you want the curry to be.

      Vimmy

  1. Hey…. I normally only make red fish curry as I feel lazy of making coconut milk… Tried this right now….nd I can’t u how delicious it is…. Yummy… Added tamarind paste cos I luv d curry to b tangy…it was too good…best fish curry I ever made…. Hehe…thanks a lot of d recipe…

    • Dear Naomi,

      Glad to know that you liked it. Its one of my favorite too. I cook it whenever i need curry with good gravy. Also thanks for the feedback Naomi. Happy cooking!!!!

      Cheers
      Vimmy

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