How to make Malabar Chemeen Kari - Prawns or chemeen cooked with drumsticks in the typical Keralite style.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Green mangoes (कच्चे आम/ केरी)

Cuisine : Kerala

Course : Main Course Seafood

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Malabar Chemeen Kari Recipe Card

Malabar Chemeen Kari

The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

For more recipes related to Malabar Chemeen Kari checkout Chingri Malai Curry, Prawns with Onion, Curry Leaves and Chillies, Grilled Prawns In Vodka Sauce, Palak Methi Prawns . You can also find more Main Course Seafood recipes like Fish Paturi, Malvani Prawn Fry, Tuna Thoran, Fish In Banana Leaves.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Malabar Chemeen Kari Recipe

  • Prawns 500 grams

  • Green mangoes Scraped 1 1/2 cups

  • Green chillies 2

  • Curd chillies 4

  • Green mangoes peeled 2 medium

  • Salt to taste

  • Turmeric powder 1 teaspoon

  • Oil 5 tablespoons

  • Coriander powder 1 tablespoon

  • Red chilli powder 1 tablespoon

  • Small onions 10-12

  • Curry leaves 10-12

  • Tamarind pulp 1 tablespoon

  • Drumstick 2

  • Fenugreek seeds (methi dana) crushed lightly 1 teaspoon

  • Dried red chillies broken 4


Step 1

Halve onions. Slit green chillies and mix with curd chillies. Roughly chop green mangoes. Mix prawns with salt, turmeric powder and set aside in a refrigerator to marinate for 15 minutes.

Step 2

Heat 3 tbsps oil in a non stick pan, add onions and sauté. Add green chillies, curd chillies, coriander powder, red chilli powder and ground coconut. Mix well, add salt, curry leaves and tamarind pulp. Mix again. Add 1 cup water and mix. Cook the gravy for a few minutes.

Step 3

Peel and cut the drumsticks into 2 inch pieces. Boil some water in a non stick pan, add salt and drumsticks and cook. Strain the gravy into a bowl, pressing to extract all the flavours. Heat remaining oil in another non-stick pan.

Step 4

Add fenugreek seeds and red chillies. Add mangoes and mix well. Add marinated prawns and sauté for a minute.

Step 5

Add strained gravy and transfer the drumsticks from the boiling water to this pan. Mix and cook for 3-5 minutes. Serve hot.