Photograph of the finished Kerala prawn curry chemmeen curry

India · Cà ri tôm Kerala

Kerala prawn curry chemmeen curry

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 1.6 lb
  • Photograph of Coconut milk Coconut milk 1 ⅔ cups
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Curry leaves Curry leaves 32 leaves
  • Photograph of Kashmiri chili powder Kashmiri chili powder 0.4 oz
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Sour tamarind Sour tamarind 2.1 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Coconut oil Coconut oil ¼ cup
  • Photograph of Mustard seeds Mustard seeds 0.3 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Sauté mustard seeds in coconut oil for 1 minute until they crackle, then add curry leaves and shallots.
  2. 2 Sauté the ginger and garlic for 1 minute, then add the Kashmiri chili powder and turmeric powder and stir quickly for 30 seconds.
  3. 3 Combine tamarind juice with 150 ml of water and boil for 5 minutes.
  4. 4 Add the shrimp and cook for 5 minutes until they turn pink.
  5. 5 Pour in the coconut milk, simmer for 4 minutes, making sure not to let it boil vigorously, then turn off the heat.

With an appliance

  • Microwave 38 min

    Replace step 4: stir-fry the shrimp in the open-lidded tamarind water bowl at 700W for 2 minutes and 30 seconds; this reduces the cooking time by about 2 minutes, resulting in plumper shrimp due to less stirring. In step 5, only heat the coconut milk for an additional 90 seconds, do not bring it to a boil.

Start cooking