🇮🇳 Indian

Chemmeen Curry

Name: Chemmeen Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 1/2 tsp Turmeric Powder; 2 sprigs Curry Leaves; 1 cup Coconut Milk; 350 g, cleaned Prawns; 1 tsp Red Chili Powder; 2 tbsp Coconut Oil; 1/2, sliced Green Mango

🇮🇳 Indian

Chemmeen Curry tastes like the shoreline it came from — briny, fiery, finished with something sour. Gives you a proper meal in 40 minutes.

Prep 20 min Cook 20 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Turmeric Powder1/2 tsp
Curry Leaves2 sprigs
Coconut Milk1 cup
Prawns350 g, cleaned
Red Chili Powder1 tsp
Coconut Oil2 tbsp
Green Mango1/2, sliced

Optional extras

Fresh Cilantroto finish

Instructions

1
Clean and pat the seafood dry; a 20-minute marinate in turmeric, chili and salt firms it up.
2
Sear or fry the pieces briefly so they hold together in the gravy — do not cook them through yet.
3
Build the masala in the same pan — onions, aromatics, tomatoes — until the oil separates.
4
Return the seafood, add the liquid the name asks for, and simmer just until done — a few minutes over is all it takes to ruin it.
5
Rest off the heat 5 minutes; seafood finishes in the pot.

Chef's tip

Salt seafood late — early salt weeps water into the masala.

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Watch how it's made

Video: Malabar Prawn Curry Recipe | Tasty Kerala Style Chemmeen Curry | Cookd · on YouTube