Ingredients (Serves 4 – 5)
1. Prawns – 400 – 500 gm /Around 30 – 35
Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp
Salt – To taste
2. Onion – 1/4 cup, thinly sliced and halved(Use shallots instead for an extra taste)
Ginger and garlic – 2 – 3 tsp each, finely chopped
Curry leaves – 1 sprig
3. Tomato – 1 medium, finely chopped (optional)
4. Turmeric powder – 1/2 tsp
Chilly powder – 2 – 3 tsp (Use Kashmiri chilly powder to make it less spicy)
Coriander powder – 1 tbsp
Pepper powder – 1/4 tsp (optional)
5. Kudam puli / gamboge – 1 – 2 small or to taste(Soak them in enough water and tear into small pieces)
6. Mustard seeds – 1/2 tsp
7. Dry red chilly – 1, broken
8. Coconut oil – 1.5 tbsp + 1 tsp
9. Salt – To taste
Method
1. Wash and clean the prawns. Marinate the prawns with other ingredients numbered 1 for at least 15 – 20 minutes.
2. Heat 1.5 tbsp oil in a meen chatti / claypot or a heavy-bottomed pan at medium heat. Splutter the mustards and fry dry red chilies and fenugreek seeds until reddish brown. Next add onion, little salt, ginger-garlic and curry leaves. Saute for a few minutes or until onion turns golden. Bring down the heat. Add the spice powders numbered 4 and saute until their raw smell is gone, about 1 – 2 minutes or so. Add finely chopped tomatoes, salt and saute until tomato turns mushy and oil separates, about 8 minutes. Next add 3/4 cup hot water, kudam puli pieces and enough salt. Bring to a boil at medium heat and cook for a few minutes until gravy is slightly thick. Add the prawns. Cook for 6 – 10 minutes or until prawns are done and gravy is thick. Add 1 tsp coconut oil and a few curry leaves. Set aside for 15 minutes. Serve with idli/dosa or rice and a thoran/mezhukkupuratti.
wow this looks so tempting and delicious and beautiful clicks and presentation..
Incredible and terrific prawn curry,cant resist.
Just like my mummy’s meen curry
Hi Maya, I tried out this prawn curry yesterday. Turned out well. But the colour wasn’t red as in ur pic, it was a dark brown. Did u use kashmiri chilly?
Yeah, I used Kashmiri chilly powder for this recipe. Thanks for your feedbcak, Rusheeda..
looks very yummy and very beautiful clicks. Loved it.
you tempted me again with another awesome recipe….going to make it real soon.
beaautiful
Super like…Drooling here..
I made this last weekend and it came out spicy and yummy… thanks for sharing your recipe.
Thanks for your feedback, Sudee. Great to know that you liked this recipe!
Addicted to this recipe. Yummy one. My kid too like this
Thanks Anish 🙂
The prawns curry was tasty. The colour was a mix of red and maroon. Should not the kudam Puli soaked water be added instead of hot water and the soaked kudam pieces?
Thanks for your feedback Seema. My kudam pulis are very sour, so whenever I add the kudam puli soaked water, the curry turns very tangy. You can add it if you wish.
Made this today, was awesome. Thanks for sharing the recipe.
You’re welcome! Great to know that it came out well.
This is my favourite prawn curry recipe. It’s so easy and delicious…especially day after you make it 😉
I had used vaalan puli soaked water… and as u said it was a bit tangy… Will use kudam puli next time! Great recipe though! Keep it up Maya!
Thanks Nikhil for sharing the feedback. Hope you will like the kudam puli version too..
Hey Maya
I tried this chemeen curry today. It was fantastic! It reminded me of my grandmother back in Kerala. This recipe is a keeper! Cheers!
Hi,wont the prawn texture turn rubbery if cooked 10-12 mints?i usually switch off around 3-4 mints of boiling,nd still turns rubbery sometimes
By the way,its a delicious recipe,i always follow till date 🙂
Thanks for ur blogs
Easy and good feels and prompts trial
Beautiful flavour, but one observation was you missed off Fenugreek seeds amount in ingredients… Apart from that, WONDERFUL!! thank you
Just made this prawn curry. It was terrific. Thanks for the recipe! I save it so I can make it again.
Thanks a lot for your feedback! 🙂