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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.
For 4 servings
Prepare the Masala Paste
Prepare the Curry Base
Cook the Masala and Simmer
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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.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 445.82 calories per serving with 29.58g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Prawns and Finish with Coconut Milk
Rest and Serve
Replace prawns with firm tofu, paneer, or mixed vegetables like drumsticks, raw mango, and potatoes. Adjust cooking time accordingly.
This curry base is excellent with firm-fleshed fish like kingfish (surmai), pomfret, or snapper. Add fish pieces in the last 6-8 minutes of cooking.
For a richer, more indulgent curry, use 1.5 cups of thick coconut milk instead of the combination of thin and thick milk.
Increase the number of green chillies to 4-5 or add 1/2 teaspoon of black pepper powder along with the other spices for extra heat.
Prawns are a fantastic source of high-quality, low-fat protein, which is essential for muscle repair, growth, and overall body function.
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 converted into energy by the body compared to other saturated fats.
A single serving of Malabar Prawn Curry contains approximately 400-450 calories, primarily depending on the fat content of the coconut milk and the amount of oil used.
Yes, it can be part of a healthy diet. Prawns are an excellent 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 from coconut milk, so it should be enjoyed in moderation.
If you can't find kudampuli (Malabar tamarind), the best substitute is 1 tablespoon of thick tamarind paste mixed with 2 tablespoons of water. A few pieces of raw green mango can also provide a similar tangy flavor.
Absolutely! This curry tastes even better the next day as the flavors meld and deepen. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, being careful not to let it boil.
Coconut milk can split if it's boiled at a high temperature, especially the thick, high-fat milk. Always add the thick coconut milk at the very end over low heat and just warm it through without bringing it to a rolling boil.