Thenga Aracha Chemmeen Curry / Prawn Curry


1/2 kg prawns / chemmeen, cleaned
1 cup grated coconut
2 tsp kashmiri chilli powder
1 tsp red chilli powder
1/4 tsp turmeric powder
small lemon sized tamarind, soaked in little water
4 shallots, crushed
small piece ginger
1 green chilli
2 sprig curry leaves
salt to taste
2 tsp coconut oil
1/4 tsp fenugreek seeds
5 shallots, sliced


  1. In a blender, add grated coconut, kashmiri chilli powder, red chilli powder and turmeric powder and pulse it for 3-4 times. Then grind it adding enough water till smooth paste.
  2. Transfer this ground paste to the clay pot / manchatti and add soaked tamarind water and mix well.
  3. Add crushed 4 shallots, ginger, green chilli, curry leaves, salt and 1 cup of water and mix well.
  4. Add cleaned prawns and cook at medium flame for 10 minutes.
  5. Heat coconut oil in a small pan and add fenugreek seeds, 5 sliced shallots and curry leaves and fry till brown.
  6. Add this seasoning to curry and mix well. Serve with rice, pathiri, puttu etc….

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