Chemmeen Mappas (Prawns in Coconut Milk Curry)

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Prawns cooked in a coconut milk gravy flavored with spices. In some parts of Kerala, it’s known as Chemmeen Pappas.

Kitchen TreasuresPosted by Kitchen Treasures

Cooked 100

Saved 100

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Ingredients

  • 800 gm prawns
  • 200 gm onions (sliced)
  • 150 gm tomatoes (quartered)
  • 10 gm red chilli powder
  • 15 gm coriander powder
  • 20 gm garam masala powder
  • 6 gm turmeric powder
  • 3 gm fenugreek
  • 1 cup coconut milk (thin)
  • 1/2 cup coconut milk (thick)
  • 10 gm green chillies
  • 10 gm ginger
  • 10 gm garlic
  • 10 gm peppercorn
  • 5 gm curry leaves
  • 4 gm mustard seeds
  • 100 gm coconut oil

Preparation

  • Step1

    In a pestle, crush ginger, garlic and peppercorns. In a bowl, mix red chilli, coriander and turmeric powder with a bit of thin coconut milk to make a paste. Set them aside.

  • Step2

    Heat coconut oil in a pan and add mustard seeds. When they pop, add curry leaves, green chillies, fenugreek, onions and the crushed spices, and sauté well. Add the coconut milk paste along with the crushed spices, and mix.

  • Step3

    Add the thin coconut milk, and toss in the cleaned prawns, salt  and tomatoes. Cover and simmer for 15 minutes or until the prawns are cooked.

  • Step4

    When the prawns are cooked, add thick coconut milk. Swirl it around the dish and simmer on low flame for 2 minutes.

  • Step5

    Take off the stove before it boils. Garnish it with crushed curry leaves.

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