Tuesday, January 21, 2014

CHEMMEEN MASALA ( Prawn Masala Kerala Style)

Chemmeen masala is a dry and spicy prawn preparation from Kerala. This preaparation is more tastier with small prawns / shrimps. In Kerala they use coconut oil for cooking all their dishes. It tastes really awesome. But I have used the normal cooking oil as we don't get it here in Brazil. Serve them with dosas, appams, rotis or as a side dish with dal and rice. The dry version can be relished like a snack also.

Shrimps ... 200 grms
Onion ..... 1 cup ( cut into small cubes or use shallots )
Ginger .... 1 small piece (julienned)
Garlic ..... 1 tsp (crushed)
Tamarind extract... 1-2 tbsps
Garam masala ... 1/2 tsp
Salt .... as needed
Turmeric powder ... 1/2 tsp
Oil .... 2-3 tbsps (preferably coconut oil)
Coriander leaves .. handful.

Dry Roast and Grind:
Coriander seeds .. 1 tsp
Cumin seeds ..... 1 tsp
Methi seeds ..... 1/4 tsp
Dry red chillies ... 1-2
Coconut (grated)....... 1 tbsp (optional)
Curry leaves ... few

Mustard seeds ... 1 tsp
Curry leaves ... few

1. Clean the shrimps, devien them and marinate with salt and turmeric powder. You can leave the tails intact if you prefer.
2. In a chatti or pan, heat the oil and add the tempering. When it crackles, tip in the shallots, ginger , garlic and saute for half a minute.
3. Now put the ground masala, salt and stir to mix.. Add the marinated shrimps and saute.
4. The shrimps cook in their own water. Now add the tamarind extract and garam masala , coriander leaves and simmer.
5. You can sprinkle a little water if you want a little gravy type masala.

Pin for later

You may also like

Spicy Prawn Curry

Vegetable Stew and Appam


  1. Slurp,who can resist to this irresistible chemeen curry..Btw i love ur cooking pot.

  2. Looks so yummy and inviting me dear ...love the pot dear !!

    1. Thanks a lot.. it is a Brazilian Chatti . very thick and heavy

  3. Wow! chemeen fry looks yumm,.. First time here. Happy to follow you. Do visit mine if you find time.


Do show some love if you liked my recipe. Leave a comment here.

Print Recipe