Prawn in coconut milk curry – Kerala Chemmeen curry2012-09-28
- Yield : 1/2kg
- Servings : 4
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
Prawn curry with coconut milk (Chemmen curry) is a delicious and spicy prawn recipe. To add a twist to the curry I have added green pumpkin (Kumbalanga). My familly loved the recipe. The curry goes well with steamed rice and roti.
- 1/2 kg deveined prawn
- 1/2 Onion chopped
- 1 Tomato chopped
- 1/4 cup Green pumpkin (Optional)
- 3 piece Gambooge (Kudampuli)
- 5 Curry leaves
- 2 Green chilli cut in middle
- 2 tbsp Red Chilli powder
- 1 tbsp Turmeric powder
- Salt to taste
- 2 cup - Thin coconut milk
- 1 cup - Thick coconut milk
- Seasoning items:
- Coconut oil
- 8 Shallots chopped
- 2 pinch Fenugreek seeds
- 10 Curry leaves
Mix red chilli powder and turmeric powder in warm thin coconut milk. To this add onion, tomato, green chilli, gambooge, pumpkin, and curry leaves. Mix well and allow coconut milk to boil for 5 minutes.
After 5 minutes, to the above mixture add prawn and allow the prawn to cook for another 8 minutes.
Add thick coconut milk to this gravy and cook for 1/2 minute. Do not allow the curry to boil after you add thick coconut milk.
Meanwhile prepare the seasoning by shallow frying seasoning items in coconut oil.
Season the prawn gravy and enjoy the prawn curry with coconut milk.
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