Kerala Prawn Curry | Nadan Chemmeen Curry
kerala style prawn curry has always been a delicious curry .Prawn cooked in coconut oil along with coconut milk is just yumm and a lip smacking curry.
Servings: 4
Calories:
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
- Goes very well with Rice,Idli or Dosa.
- The prawn gets cooked very fast so keep a check on that.
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