Chemmeen Pachakku Arachathu

Chemmeen Pachakku Arachathu


1. Prawns / chemmeen – 400 gm (I used around 20 – 25 jumbo prawns)

2. Ginger – 1 inch, chopped

    Pearl onions – 4 – 5, sliced

    Green chilies – 4, slit

    Curry leaves – 1 sprig

3. Drumstick – 1, cut into 2 inch pieces and slit

4. Kudam puli / gamboge – 4 pieces,  soaked in enough water and torn into small pieces

5. Grated coconut – 1.5 cup

6. Turmeric powder – 1/2 tsp

    Chilly powder – 1.5 tsp

    Coriander powder – 3/4 tsp

    Fenugreek powder – 1/4 tsp

    Pearl onions – 4 – 5

7. Salt – To taste

8. Coconut oil – 1 tbsp


1. Grind the grated coconut along with the ingredients numbered 6 to a fine paste.

2. In a clay pot, add the washed and cleaned prawns, ground coconut paste, drumstick pieces, chopped ginger, green chilies, sliced pearl onions , kudam puli pieces, salt and enough water (around 1 cup)and cook at medium heat until the raw taste of coconut, onions and ginger is gone and prawns are done. It will take about 15 – 20 minutes. (If there is a lot of gravy, open and cook for the last few minutes). Add a few curry leaves. Switch off. Pour a tbsp of coconut oil over the curry. Set aside for 10 mts. Serve with rice.

Chemmeen Pacha Veyppu

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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