Thrissur (Kerala) Style Prawn Curry/Chemeen Curry

I tasted this lip smacking Thrissur style prawn curry on my last year visit to God's own county Kerala. Kerala known for their coconut and fresh seafood and this prawn curry are known as chemeen curry. This curry includes their famous ingredients coconut and prawns. Specialty of this prawn curry is the usage of kadampuli known to us as garcinia cambogia for its sour taste. If you have them please use them in this curry for the distinctive taste. As i only have access to our local tamarind pulps, i used tamarind water which gives a good sourish taste to the curry.

Marinating the prawns are important step in making this curry as the marination well absorbed which lends a beautiful flavor and taste to the gravy. Coconut milk balances well the spiciness in this gorgeous prawn curry. Serve the prawn curry with white rice or chapathi.

Ingredients

For Prawn Marinating

1/2 kg prawns, cleaned
1 tsp coriander powder
1/2 tsp black pepper powder
1  tsp red chilly powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1 tbsp ginger garlic paste
Pinch of salt

For The Gravy

2 onions,sliced
1 tomato,chopped
2 green chilly,slit
1 cup thin coconut milk
1/2 cup thick coconut milk
1 tbsp ginger garlic paste
1 sprig curry leaves
1 tsp chilly powder'
1 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp fenugreek seeds
1/2 tsp mustard seeds
2 tbsp tbsp tamarind water
1 tbsp coconut/palm oil
Salt to taste

Methods

In a bowl add all the ingredients listed under :For Marinating Prawns'. Mix well till the masala well coated with the prawns and refrigerate for an hour.

Heat coconut oil in a pan and add fenugreek seeds and mustard seeds. Once the mustard seeds splutter,add the onions. Saute till the onions turns translucent.

Add green chillies and curry leaves. Saute for 30 seconds. Add the ginger garlic paste,chilly powder,coriander powder,garam masala powder and turmeric powder. Stir for another 30 seconds.

Add the chopped tomato and saute till the tomatoes turns mushy. Add the thin coconut milk,salt and tamarind water. Stir.

Add the marinated prawn and cook the prawns with lid on for 3-4 minutes. Add the thick coconut milk and cook for another 2-3 minutes.

Remove from heat and serve with white rice