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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
Prepare Soaking Ingredients & Coconut Milk
Marinate the Prawns
Temper the Spices
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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.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 493.94 calories per serving with 29.69g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté Aromatics and Spice Powders
Simmer the Gravy
Cook the Prawns
Finish the Curry
Replace prawns with firm tofu, paneer, or mixed vegetables like mushrooms and drumsticks. Adjust cooking time accordingly.
This curry base works wonderfully with firm white fish like kingfish (surmai) or pomfret. This version is known as Kerala Meen Curry.
For an even richer and thicker curry, use only thick coconut milk instead of a combination of thin and thick milk.
Prawns are an excellent source of high-quality, low-fat protein, which is essential for muscle repair, immune function, and overall body maintenance.
The curry is rich in spices like turmeric (containing curcumin), ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant effects.
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.
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.
Yes, it can be part of a healthy diet. Prawns are a great source of lean protein and omega-3 fatty acids. The spices used, like turmeric and ginger, have anti-inflammatory properties. However, it is high in saturated fat due to the full-fat coconut milk, so it should be consumed in moderation.
Kudampuli provides a unique smoky sourness. If unavailable, the best substitute is kokum. You can also use a small amount of concentrated tamarind paste (about 1 tsp), but be aware that it will change the authentic taste and color of the curry.
Coconut milk can curdle or 'split' if it's boiled at a high temperature. This is why the thick coconut milk is added at the very end over low heat and cooked just until heated through, without bringing it to a boil.
Absolutely! In fact, the flavors of this curry deepen and improve overnight. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop without boiling.