Chemmeen – Peechinga Ularthiyathu



Chemmeen peechinga ularthu



Ingredients (Serves 3)

1. Chemmeen / prawns – 15 large, cleaned and cut into halves( or use 1 cup small prawns instead)

2. Ridge gourd – 1 large, peeled and cut into cubes

3. Turmeric powder – 1/4 tsp

    Chilly powder – 1/2 tsp

    Salt – To taste

4. Coconut oil – 1 – 1.5 tbsp

5. Shallots – 4, crushed

    Garlic – 2, crushed

6. Crushed chilly flakes – 1/2 tsp

7. Curry leaves – 1 sprig



1. Cook prawns and ridge gourd cubes, adding turmeric powder, chilly powder and salt. Cook until done and water completely evaporates ( no need to cover with a lid while cooking), about 8 – 10 mts (you can add the prawns halfway through if you want).

2. Heat 1 – 1.5 tbsp coconut oil in a cheena chatti or any pan. Add crushed pearl onions, garlic and curry leaves. Saute until light golden. Add crushed chilly flakes and mix well. Finally add cooked prawns and ridge gourd. Cook over medium or medium-high heat for a few minutes. Switch off. Serve hot with rice and a gravy.


1. Ridge gourd can be replaced with ivy gourd (kovakka). You can also use thenga kothu (coconut flakes) in this recipe. Fry them along with shallots, garlic etc(step 2).


Prawn and ridge gourd stir-fry

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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