Kerala prawn curry has always been a delicious curry. Shrimp cooked in coconut oil along with coconut milk is just yummy and delicious.
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Kerala Prawn Curry Recipe | Nadan Chemmeen Curry | Iral Thengapal Kuzhambu with step-by-step pictures. Shrimp is one of the most loved seafood. It is easy to cook in just a few mins. However, Kerala style prawn curry has always been popular for its flavors. Prawn cooked in coconut oil along with coconut milk is just yummy and lip-smacking. You can serve them with Rice, Appam or idiyappam too.
Nadan Prawn Curry
Kerala prawns curry is the traditional Kerala shrimp curry. The very own way of making a curry in Kerala style is using coconut oil cooking. It brings in an authentic touch with lots of curry leaves and coconut together. These are the main ingredients.
Ingredients
Prawn - Always use clean and deveined prawns. You may use Tiger Prawns or Shrimp also.
Onions, Tomato - As always the base of the curry is Onions and Tomato. Use shallots or small onions for the traditional taste. Make sure you always cook the onions well before adding the tomato.
Ginger Garlic paste - This is an ingredient that is definitely not to be missed. It adds so much flavor to the curry. You may use ginger garlic paste or crushed ginger and garlic too.
Spice Powders - I am going with the basic spice powders like Red Chilli powder, Garam Masala, Pepper Powder, and Turmeric powder. If you prefer a bright red color you may use Kashmiri Red Chilli powder.Coconut Milk - makes the curry really flavorful. You can use fresh or canned coconut milk. Do not cook for more than 2 mins after adding coconut milk.
Garnish - a fistful of finely chopped coriander leaves and a sprig of curry leaves.
Tempering Ingredients - Just the basic mustard along with curry leaves. Using coconut oil is a game-changer so do not skip it.
Curry Leaves - I usually add curry leaves while tempering the curry and while switching off. They blend well with the curry and give a nice aroma.
How to make Kerala Prawn Curry
1.In a heavy-bottomed pan or Claypot add coconut oil. Once it heats up add mustard seeds let it splutter then add curry leaves and green chili. Saute for a few secs.
2. Next, add the chopped onion cook till they turn translucent and soft.
3. Now add in the ginger garlic paste and saute until the raw smell leaves.
4. Then add tomato and cook till they are soft and leaves oil.
5. Now add in all the spice powders one by one and mix well and then add 1 cup of water and cook until the raw smell of the masala leaves.
6. Now add in the cleaned and deveined prawn. Combine everything. cover and cook for two mins. Open the lid and cook for another 2 mins.
7. Finally, add in the fresh coconut milk. cook for another 1 min in low flame and switch off the flame.
8. Garnish with finely chopped cilantro and curry leaves and keep the pan closed for another 10 mins. This keeps the flavors intact. Serve hot with rice and fish fry.
More Shrimp recipes
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📖 Recipe
Kerala Prawn Curry | Nadan Chemmeen Curry | Iral Thengapal Kuzhambu
Standard 1 cup measures 240 ml
Ingredients
- ½ kg Prawn – 250 gms / ¼ kg
- 15 Small onions or 1 big onion
- 1 tbsp Ginger garlic paste
- 2 Tomato – 2
- Green Chilli – 2
- Turmeric powder – ½ tsp
- Chilli powder – 1 tsp
- Coriander powder – 1 ½ tsp
- Garam Masala – 1 tsp
- Salt as needed
- Pepper powder – ½ tsp
- Coconut Milk -1 cup
- Coriander leaves to garnish
To Temper:
- Coconut oil – 1 tbsp
- Mustard Seeds – 1 tsp
- Curry Leaves a spring
Instructions
- In a heavy-bottomed pan or Claypot add coconut oil. Once it heats up add mustard seeds let it splutter then add curry leaves and green chili. Saute for a few secs.
- Next, add the chopped onion cook till they turn translucent and soft.
- Now add in the ginger garlic paste and saute until the raw smell leaves.
- Then add tomato and cook till they are soft and leaves oil.
- Now add in all the spice powders one by one and mix well and in 1 cup of water and cook until the raw smell of the masala leaves.
- Now add in the cleaned and deveined prawn. Combine everything. cover and cook for two mins. Open the lid and cook for another 2 mins.
- Finally, add in the fresh coconut milk. cook for another 1 min in low flame and switch off the flame.
- Garnish with finely chopped cilantro and curry leaves and keep the pan closed for another 10 mins. This keeps the flavors intact. Serve hot with rice and fish fry.
Notes
- Â Goes very well with Rice,Idli or Dosa.
- Â The prawn gets cooked very fast so keep a check on that.
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used
Note: This post is originally from 2018. I have updated with a new Recipe card, Pictures and video now.
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