Chemmeen mapas (kerala prawn curry with coconut milk)

Main Dish
3 servings
15 min
10 min
Very Easy


Number of serving: 3
Prawns, washed, shelled and deveined - 250 g

Oil - 2 tablespoons

Mustard seeds (Rai) - 2 teaspoons

Fenugreek seeds - 1/2 teaspoon

Onion, sliced - 1

Green Chillies, slit - 2

Ginger, chopped - 2 Tsp

Garlic cloves finely chopped - 12

Coriander Powder - 2 teaspoon

Red Chili Powder - 1/2 teaspoon

Tamarind, soaked in 2/3 up of water - 1 Lemon sized ball

Coconut milk - 2/3 Cup

Salt - To Taste


  • Heat oil in a pan. Add in the mustard seeds. When they start to crackle, add in the fenugreek seeds, Sliced onion, green chillies, ginger and garlic.
  • Fry till onion turns translucent.
  • Mix together the coriander powder and red chili powder with a tblsp of water to form a paste. Add the spice paste in and fry again for 2 minutes.
  • Extract the tamarind pulp and add that to the pan. Add in the salt and cook.
  • Bring the mixture to a boil. Add prawns and cook till prawns are half done.
  • Pour in the coconut milk and mix well. Bring to a boil and remove from heat.
  • Serve hot with steamed rice or appams.


Chemmeen Mapas (Kerala Prawn Curry with coconut milk), photo 1Chemmeen Mapas (Kerala Prawn Curry with coconut milk), photo 2Chemmeen Mapas (Kerala Prawn Curry with coconut milk), photo 3


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