Trissur Style Prawn Curry

Chemmeen manga curry

Trissur Style Prawn Curry Recipe

Ingredients (Serves 4)


  1. Prawns – 400 – 500 gm, cleaned (Medium or small prawns works best for this recipe)
  2. Ginger –  1/2 inch, thinly sliced 
  3. Pearl onions / kochulli – 7 – 8, sliced
  4. Curry leaves – 1 – 2 sprigs
  5. Turmeric powder – 1/2 tsp
  6. Chilly powder – 2 tsp
  7. Coconut milk (thin) – 1.5 cup
  8. Coconut oil – 1 tsp
  9. Mango, sour – 1 small peeled and cubed ( You can use kudam puli / gamboge instead. If the mango is not very sour, you can use a piece of kudampuli along with the mangoes  pieces)
  10. Coconut milk (thick) – 2 – 3 tbsp
  11. Green chilies – 2, slit
  12. Salt – To taste

To season

  1. Coconut oil – 1 tbsp
  2. Pearl onions – 8, thinly sliced
  3. Curry leaves – 1 sprig


1. In a clay pot or any deep pan, add the ginger, pearl onions, curry leaves, turmeric powder and chilly powder.  Pour around 1.5 cup thin coconut milk, a tsp of coconut oil and boil this gravy until it reaches a slightly thick consistency.

2. Now bring down the heat to medium-low and add the mango pieces. Cook for a few minutes. Next add prawns  and cook at medium-low heat for around 7 – 8 minutes gently swirling the pan in between. When the prawns are done and gravy thickens, add 2 slit green chilies,  2 – 3 tbsp thick coconut milk and a few curry leaves. Adjust the salt and switch off.

3. Heat coconut oil in a small pan and add the sliced pearl onions. Fry until they turn brown. Add a few curry leaves and stir for a few seconds until crisp. Pour over the prawn curry. Do not omit this step as it gives a nice aroma and flavor to the curry. Cover the pan with its lid and keep aside for at least 15 minutes for the flavors to set. Serve with rice. Enjoy!!


Chemmeen manga curry - Trissur style

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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