Chemmeen – Kappa Curry / Prawn-Tapioca Curry


1 1/2 cup tapioca, cut into 2 inch long pieces
250 gm cleaned prawns
1 1/2 cup grated coconut
2 1/2 + 1/4 tsp kashmiri chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
4 + 4 shallots
3-4 green chillies, slit
2 sprig curry leaves
salt to taste
2 gambooge / kudampuli pieces
2 tsp coconut oil


  1. In a pan, add tapioca pieces and cook it adding salt and enough water till soft. Drain the water and keep it aside.
  2. Grind grated coconut with 2 1/2 tsp kashmiri chilli powder, coriander powder, turmeric powder and 4 shallots adding enough water to a smooth paste and keep it aside.
  3. Transfer the ground coconut paste to a manchatti / pan and add enough water, salt, slit green chillies and curry leaves and mix well and cook at medium flame till it boils.
  4. Then add cooked tapioca pieces, prawns and kudampuli and cook covered at medium flame.
  5. When it boils well, reduce the flame to low and cook till the oil separates. Don’t overcook the tapioca pieces. Switch off the flame.
  6. Heat coconut oil in a pan and add 4 sliced shallots and fry till light brown.
  7. Add curry leaves, 1/4 tsp kashmiri chilli powder and mix well for 10 seconds and add to the curry. Mix well and serve hot….

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