Kerala Shrimp Curry Recipe Chemmeen Curry Whiskaffair

on Jan 19, 2023, Updated Sep 30, 2023 You may like a few more prawn recipes: Goan Shrimp Vindaloo, Shrimp Pulao, Goan Prawn Curry, Shrimp Masala, and Hunan Shrimp.

About Kerala Shrimp Curry

Kerala Shrimp Curry (Chemmeen Curry, Kerala Prawn Curry) is a spicy and flavorful dish from Kerala, where prawns (shrimp) are cooked in a tomato onion-based curry. I learned to make it from the cook of one of the resorts we were staying during our Kerala visit. This curry can be made with or without adding coconut milk; that’s what he told me. Chemmeen curry is easy to make. It requires a few simple pantry ingredients, and I can whip it up in under 30 minutes. I like to serve it with steamed rice or flaky Kerala Parotta for lunch or dinner. For a wholesome meal, you can also relish it with ghee roast dosa, appam, or neer dosa. This recipe is dairy-free and gluten-free. It is also keto-friendly, low-carb, high in protein, Whole 30, and paleo-approved. You can use any size of prawns—small, medium, large, or jumbo—they all work great. However, the time of cooking will differ slightly according to the size.

Small shrimp – 4-5 minutes Medium shrimp – 5-6 minutes Large (Jumbo) shrimp – 7-8 minutes

Clean and devein the prawns before using. Oil – This curry is traditionally made using coconut oil. It gives a very unique taste to the curry. Spice Powders – You will need basic spice powders such as coriander powder, turmeric powder, Kashmiri red chili powder, black pepper powder, and garam masala powder.
Coconut Milk – Kerala-style prawn curry can be made with or without coconut milk. Traditionally, it is made using fresh homemade coconut milk, but I use a can or a tetra pack for ease. Others – You will also need brown mustard seeds, fennel seeds (saunf), fenugreek seeds (methi dana), onions, fresh tomatoes, green chilies, fresh ginger, garlic, curry leaves, tamarind paste, salt, and cilantro (fresh coriander leaves). Some add 3-4 dried Kudampuli (Malabar tamarind, Garcinia cambogia) instead of tamarind for the tang. Kudampuli is a tropical fruit that is native to India and Southeast Asia. You can find it in Indian grocery stores or specialty Kerala stores. For Tempering – Tempering is optional but recommended. You will need coconut oil, sliced shallots (or onions), curry leaves, and Kashmiri red chili powder). Add the following ingredients once the oil is hot, and let them crackle for 4-5 seconds.

½ teaspoon brown mustard seeds ½ teaspoon fennel seeds ½ teaspoon fenugreek seeds

Add 2 cups of thinly sliced onions and cook until the onion turns slightly brown (8-10 minutes), stirring frequently.

1 cup of chopped tomatoes 2-3 green chilies (slit into half) 1 teaspoon chopped ginger 2 teaspoon chopped garlic 15-20 curry leaves

Now add the following ingredients and cook for a minute.

2 teaspoon coriander powder ½ teaspoon turmeric powder 3 teaspoon Kashmiri red chili powder 1 teaspoon black pepper powder ½ teaspoon garam masala powder

1 cup of water 1 tablespoon tamarind paste (or 3-4 dried kudampuli) 1 teaspoon salt

Reduce the heat to low. Cover the pan with a lid. Cook for 3-4 minutes, stirring a few times while cooking. Add 300 g cleaned and deveined prawns (shrimp) and cook for 5-6 minutes. Once the oil is hot, add ¼ cup thinly sliced shallots (or onions) and 10-12 curry leaves, and fry until the shallots are browned, stirring frequently. Add ½ teaspoon Kashmiri red chili powder and saute for 3-4 seconds. Pour the tempering over the curry and mix well. Serve hot.