Chemmeen varutharachathu (prawns curry)

Main Dish
5 servings
15 min
20 min
Very Easy


Number of serving: 5
Chemmeen (Prawns) - 15 nos

Shallots - 10 nos (Chopped into fine pieces)

Onion - 1 medium (Chopped into fine pieces)

Tomato - 1 medium (Sliced into 4 parts)

Green Chillies - 3 (Split in half)

Ginger - 1 inch (Chop finely)

Garlic - 3 cloves (Chop finely)

Grated Coconut - 1 cup

Turmeric Powder - 1/2 tea spoon

Chilly Powder - 1 1/2 tea spoon

Coriander Powder - 1 1/2 teaspoon

Curry Leaves - 1 sprig

Salt - To taste

Cooking Oil - 2 1/2 table spoon


  • Heat a pan and roast the grated coconut for around 6-8 minutes. When turns slightly brown add chilly powder (1 tea spoon), coriander powder (1 tea spoon) and stir well till coconut is completely roasted (Around 6-8 minutes).
  • Keep it aside and allow it to cool. Then grind it in mixer and transfer to a bowl. Heat the man chatti (earthern pot) and add 1 1/2 table spoon cooking oil.
  • Once heated add shallots, onion, green chillies and saute it well till onions and shallots are tender. Add salt, turmeric powder and mix well.
  • Add ginger and garlic and saute well.Add remaining (1/2 t spoon) red chilly powder and coriander powder and saute well. Add the cleaned prawns, sliced tomatoes and mix well.
  • Add 1 cup of water and cover the chatti with lid and allow to cook over medium flame. Once prawns are cooked, add the prepared coconut paste and cook for another 5 minutes.
  • Heat a pan and add 1 table spoon of oil. Splutter mustard seeds and add curry leaves. Transfer these contents to the chemmeen curry.
  • Delicious varutharacha chemmeen curry is ready to serve. It is a great combination with steamed rice or puttu.


Chemmeen Varutharachathu (Prawns Curry), photo 1
Chemmeen Varutharachathu (Prawns Curry), photo 2


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