Simple Prawns Curry (Kerala Chemmeen Curry)

Here is the recipe for a very simple prawns curry which can be made quickly with minimum ingredients. You don’t need coconut or shallots for this recipe. So it saves lot of time. This Chemmeen curry is made using Kudam Puli (Gambooge). It goes well with Rice and Chappathis.

Prawns Curry

Ingredients

1. Shrimp/Prawns (peeled and deveined) – 1 lb ( I used the medium large variety)
2. Turmeric Powder – 1/4 tsp
3. Lemon Juice – 1 tbsp
4. Kudam Puli (Gambooge/Fish Tamarind/Malabar Tamarind) – 3 or 4 small pieces
5. Finely Sliced Onions – 1 medium
6. Slit Green Chillies – 4
7. Finely Minced Ginger – 2 tbsp
8. Finely Minced Garlic – 2 tbsp
9. Curry Leaves – A sprig
10. Fish Masala Powder – 2 tbsp (optional – I used Eastern brand)
11. Kashmiri Chilly Powder – 1/2 to 1 tbsp (Pls alter according to your spice tolerance)
12. Coriander Powder – 1 tbsp
13. Pepper Powder – 1 tsp
14. Oil – 2 tbsp
15. Mustard Seeds – 1/4 tsp
16. Water – as required
17. Salt – to taste

For Marinating

1. Red Chilly Powder – 1 tsp (Pls alter according to your spice tolerance)
2. Turmeric Powder – 1/4 tsp
3. Ginger Garlic Paste – 1 tbsp
4. Pepper Powder – 1/2 tsp
5. Lemon juice – 1 tsp
6. Salt – to taste

Preparation Method

1. Wash and clean the prawns. Add a pinch of turmeric powder and 1 tbsp lemon juice to water and soak the prawns for 5 minutes. Drain and keep aside.
2. Prepare a marinade using the above ingredients and rub it on the prawns. Keep aside for at least 10 minutes.
3. Soak the tamarind pieces in a cup of warm water.
4. Heat 2 tbsp oil in a deep pan and splutter mustard seeds. Add the sliced onions and saute for a while.
5. Add curry leaves, green chillies, ginger and garlic and saute for a few more minutes.
6. Once the onions become translucent, add chilly powder, fish masala powder, pepper and coriander powder. Saute for around 2 minutes till the raw smell disappears.
7. Add the Fish Tamarind (kudam puli) pieces along with half of the tamarind water.
8. Add 2 more cups of water and little salt. Increase heat and bring the gravy to a boil.
9. Reduce heat to medium and add the marinated prawns along with any leftover marinade. Cook uncovered for 12-15 minutes.
10. Switch off the stove and cover the pan. Keep this prawns curry for at least 4-5 hours before serving, so that the prawns absorb all the flavors.

Notes

1. You can remove a few pieces of Fish Tamarind if you don’t want the gravy to be very sour.
2. Reduce the number of green chillies or red chilly powder to make it less spicy.