Authentic Keralan Chemmeen Curry with Warm Steamed Matta Rice
Experience the vibrant coastal flavors of Kerala with this rich, tangy prawn curry simmered in fragrant coconut milk and raw mango. Served alongside earthy red matta rice for a complete tropical feast.
45min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Clean and wash the prawns thoroughly, then marinate them with a pinch of turmeric and salt for 10 minutes.
2
Heat coconut oil in a traditional clay pot or heavy-bottomed pan over medium heat.
3
Add curry leaves, sliced onions, green chilies, ginger, and garlic. Sauté until the onions turn translucent and golden.
4
Lower the heat and add red chili powder, turmeric powder, and coriander powder, stirring constantly for 30 seconds until aromatic.
5
Pour in the thin coconut milk and add the raw mango slices. Bring the mixture to a gentle boil and simmer until the mangoes are half cooked.
6
Add the marinated prawns to the simmering gravy and cook for 5 to 7 minutes until they turn pink and opaque.
7
Reduce the heat to low and pour in the thick coconut milk. Stir gently and heat through without letting it come to a rolling boil.
8
Turn off the heat, garnish with fresh curry leaves and a drizzle of raw coconut oil, and serve hot with steamed red matta rice.
Ingredients
500 grams medium prawns, peeled and deveined
1 cup thick coconut milk
1.5 cups thin coconut milk
1 cup raw mango, sliced into bite-sized pieces
1 large red onion, thinly sliced
2 green chilies, slit
1 tablespoon ginger, finely minced
1 tablespoon garlic, minced
1 sprig fresh curry leaves
1 teaspoon Kashmiri red chili powder
0.5 teaspoon turmeric powder
1 teaspoon coriander powder
2 tablespoons coconut oil
Salt to taste
*This AI-generated recipe may contain inaccuracies.