Kerala
Kerala prawn curry
Prawns, ground coconut and kudampuli in a red, tangy gravy. Have the rice ready before you start.
40 minTime
27 gProtein each
mediumSpice
Make it your way
Grandma's wayKudampuli, ground coconut and a clay pot.
The original302kcal
27 gprotein
5 gfibre
40minutes
Chemmeen curry as Kerala homes make it.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Grind the coconut with the chilli powder, coriander, turmeric and 3 shallots to a smooth paste, adding water a little at a time.
- 2Heat the coconut oil in a clay pot or pan. Splutter the mustard and fenugreek, then add the sliced shallots, ginger, garlic, green chillies and curry leaves and fry until golden.
- 3Add the tomato and cook until soft. Pour in the paste, the kudampuli with its water, the rest of the water and salt. Cover and simmer until thick.
- 4Add the prawns and simmer uncovered until they turn pink and curl.
- 5Turn off the heat, add a few curry leaves and the last teaspoon of coconut oil, cover and rest before serving.
Serve it like this
Serve in the clay pot with hot matta rice, a thoran and a pappadam.
