Kerala Prawn Curry
A creamy and tangy prawn curry from the coast of Kerala, simmered in a rich coconut milk gravy. The unique sourness from kudampuli (Malabar tamarind) makes this dish, also known as Chemmeen Curry, truly unforgettable.
For 4 servings
7 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Soaking Ingredients & Coconut Milk
- b.Rinse the kudampuli pieces and soak them in 1/4 cup of warm water for 15-20 minutes.
- c.Carefully open the can of coconut milk without shaking it. Skim off the top thick cream (about 1/2 cup) and set it aside. This is your thick coconut milk.
- d.Pour the remaining thinner liquid from the can into a bowl and mix it with 1 cup of water. This is your thin coconut milk.
- 2
Step 2
- a.Marinate the Prawns
- b.In a bowl, combine the cleaned prawns with 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chilli powder, and 1/2 tsp salt.
- c.Mix well to coat the prawns evenly.
- d.Set aside to marinate for at least 15 minutes while you prepare the curry base.
- 3
Step 3
- a.Temper the Spices
- b.Heat coconut oil in a clay pot (manchatti) or a heavy-bottomed pan over medium heat.
- c.Add the mustard seeds. Once they begin to splutter (about 30 seconds), add the fenugreek seeds, broken dried red chillies, and curry leaves. Sauté for 30 seconds until fragrant.
- d.Add the finely chopped ginger, garlic, and slit green chillies. Sauté for 1-2 minutes until their raw aroma disappears.
- 4
Step 4
- a.Sauté Aromatics and Spice Powders
- b.Add the finely chopped shallots to the pan and sauté for 6-8 minutes, stirring occasionally, until they become soft and translucent with light golden edges.
- c.Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, and 2 tsp coriander powder.
- d.Stir continuously for 1-2 minutes until the spices are aromatic. Be careful not to burn them.
- 5
Step 5
- a.Simmer the Gravy
- b.Pour in the prepared thin coconut milk. Add the soaked kudampuli along with its water and the remaining 3/4 tsp of salt.
- c.Stir everything together well. Increase the heat to medium and bring the gravy to a gentle simmer.
- d.Let it simmer for 5-7 minutes, allowing the flavors to meld and the gravy to thicken slightly.
- 6
Step 6
- a.Cook the Prawns
- b.Gently add the marinated prawns to the simmering gravy.
- c.Cook for 5-7 minutes, stirring occasionally, just until the prawns turn opaque, pink, and curl into a 'C' shape. Avoid overcooking to keep them tender.
- 7
Step 7
- a.Finish the Curry
- b.Reduce the heat to the absolute lowest setting. Pour in the reserved thick coconut milk.
- c.Stir gently to combine and let it heat through for 1-2 minutes. Do not allow the curry to boil after this point, as it may curdle.
- d.Turn off the heat. Cover the pot and let the curry rest for at least 20 minutes before serving. This allows the flavors to deepen significantly.
- e.Serve hot with steamed rice, appam, or idiyappam.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use coconut oil and a traditional clay pot (manchatti).
- 2Do not overcook the prawns. They cook very quickly, and overcooking makes them tough and rubbery.
- 3Never boil the curry after adding the thick coconut milk, as it can split and ruin the texture.
- 4The flavor of the curry improves as it sits. It often tastes even better the next day.
- 5You can adjust the tanginess by adding or removing pieces of kudampuli.
- 6If you can't find kudampuli, you can use kokum as a substitute, though the flavor profile will be slightly different.
Adapt it for your goals.
Vegetarian
Replace prawns with firm tofu, paneer, or mixed vegetables like mushrooms and drumsticks. Adjust cooking time accordingly.
With FishWith Fish
This curry base works wonderfully with firm white fish like kingfish (surmai) or pomfret. This version is known as Kerala Meen Curry.
Creamier VersionCreamier Version
For an even richer and thicker curry, use only thick coconut milk instead of a combination of thin and thick milk.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are an excellent source of high-quality, low-fat protein, which is essential for muscle repair, immune function, and overall body maintenance.
Anti-inflammatory Properties
The curry is rich in spices like turmeric (containing curcumin), ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant effects.
Source of Healthy Fats
Coconut milk contains Medium-Chain Triglycerides (MCTs), a type of fat that is more easily digested and used for energy compared to other saturated fats.
Frequently asked questions
A typical serving of Kerala Prawn Curry (about 1 cup or 315g) contains approximately 380-420 calories, primarily from the coconut milk, oil, and prawns.