Prawn Masala – Kerala-Style Chemmeen Masala

A quick, thick prawn masala – onion and tomato cooked down with spices, then the prawns go in for ten minutes. Finish with curry leaves.

Goes well with: Easy Tomato Rice

Tips from the Ruchippura kitchen

• Don’t overcook the prawns – 10 minutes is plenty.
• Cook the onions until soft and golden for a richer masala.

Lakshmidevi Nair

Prawn Masala (Kerala-Style Chemmeen Masala)

Kerala prawn masala – prawns cooked in a thick onion-tomato masala with chilli, coriander and ginger-garlic and finished with curry leaves. Ready in 30 minutes.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 500 g prawns medium, cleaned
• 1 cup onion chopped
• 1/2 cup tomato chopped
• 1/2 tsp green chilli chopped
• 1 tsp chilli powder
• 1/4 tsp turmeric powder
• 1/4 tsp ginger-garlic paste
• 1 tbsp coriander powder
• 2 tbsp vegetable oil
• curry leaves to garnish
• salt to taste

Method

 

1. Heat the oil in a kadai and sauté the onion for a few minutes.
2. Add the tomato and all the other ingredients and cook for a while.
3. When it turns light brown, add the prawns with half a cup of water and cook for 10 minutes.
4. Garnish with curry leaves.