Malabar Style Chemmeen Curry | Prawns Curry (Step by Step Pics)

Prawns are favourite among kids in my family.They love the curled up shape and also prawns are easy to pop in the mouth (no bones).I am not sure if this is the authentic style prawns curry recipe practised in Malabar regions, but I saw this video recipe(in a cookery show), where in the show they mention this as Malabar Prawns curry.I have tried this curry twice now, and you know the reason-all loved it.Hope you all like it !!

The recipe reel is here, check out YouTube #shorts .

Preparation time~20 minutes
Cooking time~20 minutes
Serves ~5-6

Ingredients
prawns 1 lb(1/2 kg)
shallots 2 tbsp sliced
ginger chopped 1tbsp
garlic chopped 1tbsp
green chillies 2-3
tomato 1 chopped big pieces
pepper powder 1/2 tsp
turmeric powder 1/2 tsp
*kashmiri chilly powder  1 tsp
fenugreek seeds 1/2 tsp
coriander powder 2 tsp
tamarind paste 2tsp
salt to taste
coconut oil 2tbsp +1 tbsp

to grind
shallots 2-3
ground coconut 1/2 cup
garlic 1 clove
aniseed/ perinjeerakam1/2 tsp

Method

• Clean,de vein the prawns.Rub a little salt and lime juice,leave aside for15 minutes.Wash under running water 5-6 times or until water runs clear.(I marinated the prawns with 1/4 tsp turmeric powder and 1/4 tsp pepper powder for half an hour but that is optional)
• Heat a clay pot,add 2tbsp of coconut oil and wait till its hot.Add the fenugreek seeds.Saute and then add shallots,curry leaves followed by chopped ginger,garlic and green chillies.Saute till the shallots turn lightly golden in color.
• Now add the spice powders(turmeric,chilly,coriander and pepper powder) on low heat and saute until the raw smell disappears.Add in the tomatoes and cook until tomatoes turn mushy.
• Slide in the cleaned prawns and combine well with masala.Add a cup of water,salt and bring to a boil.Cook covered for 5 mins.

• In the meantime,grind coconut,shallots,garlic and aniseed with water until a smooth paste.
• Add the tamarind paste,ground paste and 1/2 cup water(if you want the gravy more watery then add more water).Let the mix come to a soft boil on medium heat and then simmer for 2 minutes,you can see oil separates slightly.Switch off flame and add a tbsp of coconut oil,few curry leaves on top.
• Leave covered for 10 mins and then serve.

NOTES
* You can use ginger-garlic paste too instead of finely chopped ginger and garlic
*If you wish to have very spicy curry then add 1/2 tsp of hot chilli powder + 1/2 tsp of kashmiri chilly powder.
*I have included the turmeric powder and pepper powder used for marination in the ingredient list.I just divided and used but if you aren't marinating then use the mentioned just like that.
*If you don't like the aniseed/perinjeerakam flavors in fish curry,omit while grinding coconut.
*Don't overcook the prawns else it becomes rubbery.