A creamy, tangy prawn curry from the coast of Kerala, made with a fresh-ground coconut masala and tart kudampuli. This authentic dish, known as Chemmeen Curry, pairs beautifully with steamed rice or appam.
Prep20 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup
446cal
30gprotein
24gcarbs
Ingredients
500 g prawns (cleaned and deveined)
3 tbsp coconut oil
3 pieces kudampuli (soaked in 1/2 cup warm water for 15 minutes)
1 tsp mustard seeds
0.25 tsp fenugreek seeds
2 pieces dried red chillies (broken in half)
15 pieces curry leaves (about 1 sprig, plus more for garnish)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Malabar Prawn Curry with Steamed Basmati Rice
Aromatic Malabar Prawn Curry with fluffy rice - a protein-packed, soul-satisfying meal!
This indian dish is perfect for lunch. With 708.03 calories and 34.51g of protein per serving, it's a nutritious choice for your meal plan.
28gfat
1 cup thin coconut milk
0.5 cup thick coconut milk
1.25 tsp salt (or to taste)
1 cup grated coconut (fresh or frozen)
5 pieces shallots (peeled)
1 inch ginger (roughly chopped)
5 pieces garlic cloves (peeled)
3 pieces green chillies (slit lengthwise)
0.5 tsp turmeric powder
2 tsp coriander powder
1 tsp kashmiri red chilli powder (for color and mild heat)
1 tsp fennel seeds
0.25 cup water (for grinding the masala)
Instructions
1
Prepare the Masala Paste
In a blender, combine the grated coconut, shallots, ginger, garlic, green chillies, turmeric powder, coriander powder, Kashmiri red chilli powder, and fennel seeds.
Add 1/4 cup of water and grind to a very smooth, thick paste. Set aside.
2
Prepare the Curry Base
Heat coconut oil in a traditional clay pot (manchatti) or a wide pan over medium heat.
Add the mustard seeds. Once they begin to splutter (about 30 seconds), add the fenugreek seeds, dried red chillies, and curry leaves. Sauté for another 30 seconds until fragrant.
Add the sliced onion and sauté for 5-6 minutes until soft and translucent.
Add the chopped tomato and cook for 3-4 minutes until it becomes soft and mushy.
3
Cook the Masala and Simmer
Reduce the heat to low and add the ground coconut masala paste to the pan.
Sauté for 5-7 minutes, stirring frequently, until the raw smell disappears and you see oil separating from the masala.
Add the soaked kudampuli along with its water. Pour in the thin coconut milk and add salt. Stir well.
Bring the curry to a gentle simmer and let it cook for 4-5 minutes for the flavors to meld.
4
Add Prawns and Finish with Coconut Milk
Gently add the cleaned and deveined prawns to the simmering curry.
Cook for 5-6 minutes, or just until the prawns turn pink and curl. Avoid overcooking to keep them tender.
Reduce the heat to the absolute lowest setting. Stir in the thick coconut milk.
Warm the curry through for 1-2 minutes. Do not let it boil, as this can cause the coconut milk to split.
5
Rest and Serve
Turn off the heat, garnish with a few fresh curry leaves, and cover the pot.
Let the curry rest for at least 15-20 minutes before serving. This step is crucial for the flavors to deepen.
Serve hot with steamed rice, appam (rice hoppers), or idiyappam (string hoppers).
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
