South Indian Prawn Curry
Want to experience the flavors of South India? You have to try this incredibly simple and delicious South Indian prawn curry, often called Kerala Shrimp Curry or Malabar Chemmeen Curry. This delightful dish perfectly blends the sweet taste of prawns with creamy coconut and a hint of tangy tamarind. It's an absolute must-try recipe!
Servings 5 People
Calories 331kcal
Cost Rs 350
Ingredients
- 750 g Medium sized Prawn de-veined and de-shelled
- 2 Onion
- 1 cup Coconut Milk I have used Dabur Hommade Coconut Milk
- 1 teaspoon Tamarind Paste I have used Dabur Hommade Tamarind Paste
- 1 teaspoon Ginger Paste
- 1.5 teaspoon Garlic Paste
- 1 tablespoon Tomato Puree I have used Dabur Hommade Tomato Puree
- 1 teaspoon Lemon Juice I have used Dabur Hommade Lemoneez
- 20 Curry Leaves
- 1 Dry Red Chili
- ½ teaspoon Asafoetida
- ⅔ teaspoon Cumin Powder
- ⅔ teaspoon Coriander Powder
- ⅔ teaspoon Garam Masala Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Sugar optional
- 1.5 teaspoon Salt or to Taste
- 3 tablespoon Refined Oil
Instructions
- Wash Prawns thoroughly and de-vein and de-shell them.
- Leave the prawns for 15 minutes after rubbing half of the salt and turmeric Powder.
- Chop one onion and make a paste of 1 onion.
- Heat Oil in a wok and fry marinated prawns until they turn reddish. Strain from oil and keep aside.
- Temper the remaining oil with Asafoetida, Curry leaves, and dried red chili.
- Add chopped onion and fry till the onion turns golden in color.
- Now add Onion paste and Tamarind paste and cook for 2-3 minutes.
- Now add ginger-garlic paste and tomato puree.
- After thorough mixing, cook for two minutes until the raw aroma of the tomato is gone completely.
- Add Cumin Powder, Coriander Powder, Turmeric Powder, Red Chili Powder, Sugar, and Salt, and cook till the mixture leaves the edges of the pan.
- Add Coconut Milk and bring the mixture to a boil.
- Now add 2 cups of water and fried Prawns as well, and cook by covering the pan till the desired consistency is reached.
- Add Garam Masala Powder and a little Lemon Juice (I have used Lemoneez) and finish the curry.
- Serve South Indian Prawn Curry with hot steamed rice.
Notes
Substitution
- Feel free to use coconut oil instead of refined oil.
- Also, prawns and shrimps work well in this recipe, so use whichever you prefer or is easier to find.
- I opted for convenience with instant coconut milk, tamarind paste, lemon juice, and tomato puree, but fresh ingredients would certainly enhance the flavor!
Nutrition
Serving: 200g | Calories: 331kcal | Carbohydrates: 10g | Protein: 32g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 241mg | Sodium: 896mg | Potassium: 649mg | Fiber: 1g | Sugar: 3g | Vitamin A: 418IU | Vitamin C: 98mg | Calcium: 144mg | Iron: 3mg
