Chemmeen – Kadachakka Theeyal / Prawns And Breadfruit Cooked in a Roasted Coconut Gravy


250 gm prawns, cleaned
1 medium breadfruit/ kadachakka/ sheema chakka
1 medium onion, chopped
1 large tomato, chopped
2 green chillies, slit
1 1/2 tsp chilli powder
1 tbsp coriander powder
1/2 tsp turmeric powder
1 tsp pepper powder
1 cup grated coconut
1/4 tsp fennel seeds
1-2 tsp tamarind extract
3 shallots
1/2 tsp mustard seeds
2 dry red chillies
few curry leaves
salt to taste


  1. Peel and chop breadfruit into small cubes and keep it aside.
  2. Heat little oil in a pan and roast the grated coconut adding fennel seeds and shallots till brown. Then grind it to a fine paste adding little water and keep it aside.
  3. In a pan, add the cubed breadfruit, chopped onion, tomato, green chillies,tamarind,chilli powder, coriander powder, turmeric powder, pepper powder and salt and cook covered adding 1 cup of water.
  4. When the breadfruit is half cooked, add the ground coconut paste and boil it well.
  5. Then add the cleaned prawns and cook on medium flame for 8-10 minutes or until the gravy thickens and remove it from the flame.
  6. Heat little oil in  a pan and splutter mustard seeds. Add curry leaves and dry red chillies and  fry and pour this seasoning over the curry. Serve hot …

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