Prawn Curry ( Chemmeen Theeyal) - Kerala

Prep Time : 10 minutes
Cooking Time : 20 minutes
Yield: 3 loaf
Cuisine: kerala
Type : Non Veg

About Recipe

The term applies to prawn curry. It’s cooked in the traditional style and a bit on the sour side. Cooked in typical Keralian style, this item is the most desired one especially when guest arrive or when there is a great festival.


  • 2 ½ lbs. of prawns shelled and deveined,
  • 1 teaspoon of mustard seeds,
  • 1 stream of curry leaves,
  • ¾ teaspoon of ginger garlic paste,
  • 2 medium sized onions blended,
  • 2 medium sized tomatoes blended,
  • 1 teaspoon of coriander powder,
  • ¾ teaspoon of turmeric powder,
  • 1 teaspoon of red chili powder,
  • ½ cup of tamarind water,
  • 1 teaspoon of salt,
  • ½ cup of coconut milk,
  • 1 teaspoon of curry powder,
  • Coconut oil for frying,
  • 3-4 chopped green chilies.


  1. Marinate the prawns with turmeric powder and salt; keep standing for 10 minutes.
  2. Add coconut oil in a kadhai and heat it. Add curry leaves, mustard seeds to it and blister.
  3. Prepare a blend of onions and tomato to prepare a paste. Add the paste to it. Stir nicely.
  4. Add the prawns to it and the stir well. Add the spices to it- coriander, red chili powder and curry powder.
  5. Cook at low flame, mix all the spices nicely.
  6. Add the tamarind water in minute quantity. Allow the prawns to soften.
  7. Add the coconut milk and then stir accordingly so that it makes an even paste.
  8. Lastly add the chopped green chilies.
Remove and serve with rice.