Malabar Prawns Curry Malabar chemmen curry

Malabar Prawns Curry a traditional recipe from Malabar District – northern half of the state of Kerala. Prawns cooked with kerala traditional spices and then dipped in rich, thick coconut milk makes this recipe delightful and aromatic curry.

Prawns are available in most part of the world. They are in varieties. They are very rich in proteins and low in fats thus helps in reducing weight. They are rich in Cholestrol but increases good cholestrol and reduces bad cholestrol.

Prawns are very tasty to eat. I usually prefer mud vessels/ kal chatti for preparing fish items as it enhances the flavour of the dish. It is a Kerala traditional style of cooking fish in Mud vessels or Kal chatti. So this seafood recipe will surely mark your tastebuds.

Ingredients:

For cooking prawns:

Prawns/ Chemmeen/ Konja – 500gms
Ginger- Garlic paste – 1tsp
Chili powder – 2tsp
Turmeric powder – 1tsp
Kudampulli- 2nos
Salt as per taste.

For Gravy:

Onion – 1no (finely chopped)
Tomatoe- 1no (finely chopped)
Green chilies – 4nos (sliced)
Ginger – 1inch (finely chopped)
Curry leaves/ Kadi patta – a few strands.
Chili powder – 2tsp
Turmeric powder – 1/2 tsp
Garam masala powder – 1tsp
Thick Coconut Milk – 1cup
Coconut oil – 1tbsp
Salt as per taste.

Method:

For cooking prawns:

Take cleaned prawns in a mud vessel/ kal chatti or pan.
Add chili powder, turmeric powder, salt and kudampulli. Mix well.

Now add adequate water and when the prawns start boiling, low the flame. Cook untill the prawns are done.
Keep the cooked prawns aside.

For Gravy:

Heat oil in a frying pan. Add the sliced green chilies, ginger and curry leaves.

Saute chopped onion

When the greenchilies splutter, add chopped onion and saute till onion turns transparent in color.

Now add chili powder, turmeric powder, garam masala powder and adequate salt for gravy. Saute for a minute in low flame.
Then add chopped tomato and stir till the gravy starts leaving oil from sides.