Chemmeen curry recipe kerala style fish curry

This is actually the recipe for any very simple prawns curry which may be made rapidly with minimum ingredients. You don’t need coconut or shallots with this recipe. Therefore it saves great deal of time. This Chemmeen curry is created using Kudam Puli (Gambooge). It is going well with Grain and Chappathis.

1. Shrimp/Prawns (peeled and deveined) 1 lb ( I made use of the medium large variety)
2. Turmeric Powder 1/4 teaspoon
3. Fresh Lemon Juice 1 tablespoons of
4. Kudam Puli (Gambooge/Fish Tamarind/Malabar Tamarind ) three or four small pieces
5. Finely Sliced Onions 1 medium
6. Slit Eco-friendly Chillies 4
7. Finely Minced Ginger root 2 tablespoons of
8. Finely Minced Garlic clove 2 tablespoons of
9. Curry Leaves A sprig
10. Fish Masala Powder 2 tablespoons of (optional I made use of Eastern brand)
11. Kashmiri Chilly Powder 1/2 to at least one tablespoons of (Pls alter based on your spice tolerance)
12. Coriander Powder 1 tablespoons of
13. Pepper Powder 1 teaspoon
14. Oil 2 tablespoons of
15. Mustard Seeds 1/4 teaspoon
16. Water as needed
17. Salt to taste

1. Red Chilly Powder 1 teaspoon (Pls alter based on your spice tolerance)
2. Turmeric Powder 1/4 teaspoon
3. Ginger root Garlic clove Paste 1 tablespoons of
4. Pepper Powder 1/2 teaspoon
5. Fresh lemon juice 1 teaspoon
6. Salt to taste

1. Wash and clean the prawns. Give a pinch of turmeric powder and 1 tablespoons of fresh lemon juice to water and soak the prawns for five minutes. Drain and aside.
2. Make a marinade while using above ingredients and rub it around the prawns. Keep aside not less than ten minutes.
3. Soak the tamarind pieces in a mug of tepid to warm water.
4. Heat 2 tablespoons of oil inside a deep pan and splutter mustard seeds. Add some sliced onions and saute for some time.
5. Add curry leaves, eco-friendly chillies, ginger root and garlic clove and saute for any couple of more minutes.
6. When the onions become translucent, add chilly powder, fish masala powder, pepper and coriander powder. Saute for approximately 2 minutes up until the raw smell disappears.
7. Add some Fish Tamarind (kudam puli) pieces together with 1 / 2 of the tamarind water.
8. Add 2 more glasses of water and little salt. Increase heat and produce the gravy to some boil.
9. Reduce heat to medium and add some marinated prawns together with any leftover marinade. Prepare uncovered for 12-fifteen minutes.
10. Turn off the stove and canopy the pan. Bare this prawns curry not less than 4-5 hrs before serving, so the prawns absorb all of the flavors.

1. You are able to remove a couple of bits of Fish Tamarind should you don’t want the gravy to be really sour.
2. Reduce the amount of eco-friendly chillies or red chilly powder to really make it less spicy.