Chemmeen Ulli Theeyal (Kerala Style Prawn & Onion Curry)

A delicious, flavoursome curry from South India that is wonderfully healthy and wholesome!

This curry is best enjoyed with plain and simple white rice or coconut rice, flatbreads and a dollop of Puli Inji or your favourite pickle on the side. I personally find it tastes best the next day as the flavours develop more, so make it a day in advance, store in the fridge, re-heat on the stove and enjoy!

If you prefer your curries with more heat – add additional chillies into the curry along with the garlic and shallots.  

INGREDIENTS

For the paste (to dry roast and blitz)

•     ½ cup Fresh coconut
•     ½ cup water
•     1 tbsp Coriander seeds
•     ½ tsp Cumin seeds
•     1 tsp Black peppercorns
•     3-4 Dry red chillies
•     ¼ tsp Fenugreek seeds

 For the curry

•     2 tbsp Coconut oil
•     500g Fresh Tiger Prawns (deshelled and deveined)
•     2 cups water
•     ½ cup Coconut milk (optional)
•     1 tsp Mustard seeds
•     1 cup shallots (peeled and diced)
•     8 cloves Garlic
•     1 tsp Chilli powder
•     1 tsp Turmeric powder
•     Salt (To taste)
•     1 / ½ Tsp Tamarind Paste

For the tempering

•     1 tbsp Coconut oil
•     ½ tsp Mustard seeds
•     10-15 Curry leaves
•     5-6 Dry red chillies

 METHOD

1. Make the paste: dry roast Coconut in a hot pan until browned. Add and dry roast the remaining paste ingredients until browned. Add the roasted ingredients into a blender along with the water and grind to make a paste. (You can also do this in a pestle and mortar, it just may take a bit longer), set aside.
2. Make the curry: Heat coconut oil in a pan.
3. Once the oil is hot, add mustard seeds and let them crackle for a few seconds.
4. Add onion and garlic and fry for 4-5 minutes.
5. Now add the ground masala, chilli powder, turmeric powder, and salt to taste along with the water.
6. Bring this to a boil, give it a good mix and simmer for 10 minutes on a low heat with a lid on. Allow the mixture to reduce, thicken and intensify!
7. Add the prawns, tamarind paste and cook for another 5 minutes with the lid on. You can add the coconut milk here if using.
8. Make the tempering: heat coconut oil for tempering in a separate pan.
9. Once the oil is hot, add mustard seeds, curry leaves and dry red chilies and let them crackle for a few seconds.
10. Pour the tempering over the top of the curry.
11. Serve hot with your choice of rice / flat bread / pickle.
12. Or choose to let cool, store in the fridge with a lid on to intensify the flavours overnight.

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