Malabar Chemmeen Curry is one of those recipes that feels like a warm hug from the coast of Kerala. The prawns get a gentle turmeric and garlic marinade before meeting a fragrant base of shallots, ginger, and green chillies. What makes this curry special is the way coconut milk is used in two stages.
The thinner milk helps the prawns cook through without toughening, while the first press goes in at the end for body and richness. The mustard seed tempering right before serving adds a nutty pop that ties everything together. I always keep the heat moderate so the prawns stay plump and sweet rather than rubbery.
About the Recipe
This recipe deserves a spot in your rotation because it delivers restaurant quality results without complicated techniques. The marinade keeps the prawns flavorful and moist, while the slow simmer in coconut milk creates a sauce that clings to every bite. You get layers of heat from the chilli powder and fresh Serrano chillies, balanced by the cooling sweetness of coconut.
The clay pot or saute pan method works equally well, so you can use what you have on hand. Because the cooking time is gentle and the steps are straightforward, even someone new to coastal Indian cooking will feel confident tackling this dish.
Why you will love this recipe
The texture of the prawns is what really makes this curry shine. They stay plump and juicy because you are not blasting them with high heat or overcooking them. The coconut milk forms a silky base that carries the warmth of the spices without overwhelming the natural sweetness of the seafood.
I appreciate how the ginger and shallots get fully cooked until the oil separates, which mellows their sharpness and adds a caramelized depth. The mustard seed tempering at the end is quick but important because it brings a toasted, slightly bitter note that cuts through the richness. Pairing this with plain rice lets the curry take center stage, and the sauce is so good you will want to soak up every drop.
Malabar Chemmeen Curry
Malabar Chemmeen Curry
Ingredients
- 1/2 tsp Turmeric powder
- 1 cup Coconut milk (1st press keep aside)
- 1 1/2 cup Coconut milk (2nd and 3rd press)
- 1/2 tsp Mustard seeds
- 1 kg Prawns (cleaned and de-veined)
- 1 tbsp Chilli powder
- 1/2 tsp Shallots
- 2 Shallots (diced)
- 1/4 cup Oil
- 1/2 tsp Ground black pepper
- 1 tbsp Garlic paste
- 2 Serrano chillies (cut into long slices)
- 2 Tomatoes (diced)
- 1 tbsp Ginger (julienned and long slices)
- Salt as per taste
For garnishing
- Curry leaves – few
Instructions
- Marinate the prawns in turmeric and garlic paste for about 30 minutes.
- Heat the oil in a saute pan or a clay pot. Stir fry the shallots, green chillies and ginger for about 10 minutes. Wait till the oil separates.
- Sprinkle the chilli powder. Saute for a few minutes and then put in diced tomatoes.
- Next, add the prawns. Pour the second and third pressed milk. You may use 1/2 can coconut milk if fresh milk is unavailable. Steam the prawns for around 20 to 30 minutes. Make sure that the prawns become bright pink in colour, but not rubbery. Keep aside for a while.
- In a frying pan, crackle the mustard seeds. Add curry leaves and 1 tsp shallot. Next, pour over curry.
- Serve hot with rice or parathas.
Tip: Prawns should not be overcooked as it makes them rubbery.
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Frequently Asked Questions
Can I use frozen prawns for this recipe?
Yes, frozen prawns work well. Thaw them completely in the refrigerator overnight and pat them dry with paper towels before marinating to remove excess moisture.
What can I substitute for Serrano chillies?
Green Thai chillies or jalapeños make good substitutes. Adjust the quantity based on your heat preference, as Serrano chillies fall somewhere in the middle for spice level.
How do I know when the prawns are cooked perfectly?
Prawns are done when they turn bright pink and curl into a loose C shape. If they curl tightly into an O shape, they have overcooked and will be rubbery.
Can I make this curry ahead of time?
You can prepare the base sauce a day ahead and refrigerate it. Add the prawns and finish cooking just before serving to keep them tender and fresh tasting.
What is the difference between first press and second press coconut milk?
First press coconut milk is thicker and creamier, extracted from the first squeeze of grated coconut. Second and third press milk is thinner because water is added to the coconut before pressing again. If using canned, the thick cream on top is like first press.
