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Absolutely! Here’s a flavorful, authentic article for your Kerala Prawn Curry (Chemmeen Curry) recipe—perfect for a food blog, regional cuisine feature, or a social media recipe post:
Kerala Prawn Curry (Chemmeen Curry): A Taste of Coastal Spice and Comfort
If there’s one dish that captures the soul of Kerala’s coastal cuisine, it’s Chemmeen Curry—also known as Kerala Prawn Curry. Bursting with bold spices, creamy coconut milk, and the unmistakable freshness of seafood, this traditional recipe is a celebration of flavor and simplicity that has stood the test of time.
Served hot with steamed rice or Kerala parotta, Chemmeen Curry is comfort food at its finest, transporting you straight to a backwater village kitchen with every spoonful.
What Makes Kerala Prawn Curry Special?
Kerala cuisine is deeply rooted in the region’s lush tropical ingredients—coconut, curry leaves, tamarind, and freshly ground spices. What sets this prawn curry apart is the balance between spice and creaminess, heat and tang, and the sweetness of coconut milk that rounds it all out.
It’s a one-pot wonder that comes together quickly, but leaves a lasting impression on your taste buds.
Ingredients:
- 500g (about 1 lb) fresh prawns, cleaned and deveined
- 2 tablespoons coconut oil
- 1/2 teaspoon mustard seeds
- 1 sprig curry leaves
- 1 medium onion, finely sliced
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit
- 1/2 teaspoon turmeric powder
- 1 tablespoon Kashmiri red chili powder (adjust to heat preference)
- 1 teaspoon coriander powder
- 1 medium tomato, chopped
- 1 cup thick coconut milk
- 1/2 cup thin coconut milk (or water)
- 1 small ball of tamarind soaked in 1/4 cup warm water (or 1 tsp tamarind paste)
- Salt to taste
- Fresh coriander or more curry leaves for garnish (optional)
Directions:
- Prepare Tamarind:
Soak tamarind in warm water for 10 minutes. Squeeze and strain to extract juice. Set aside. - Sauté the Base:
Heat coconut oil in a deep pan. Add mustard seeds and let them splutter. Toss in curry leaves, then sauté sliced onions until soft and golden. - Spice it Up:
Add ginger-garlic paste and green chilies. Cook until the raw smell disappears. Add turmeric, chili powder, and coriander powder. Sauté on low heat until oil starts to separate from the spices. - Tomato & Tamarind:
Add chopped tomatoes and cook until soft. Pour in the tamarind extract and thin coconut milk. Simmer for 5 minutes. - Add Prawns:
Gently add the cleaned prawns. Cook for 4–6 minutes, or until the prawns are pink and just cooked through (don’t overcook!).
