Chammeen Curry | Prawns White curry
White Prawn curry made with all the easily available ingredient, simmered in onion, tomato and coconut paste is a perfect treat to savour for all seafood lovers. This is my mom’s recipe, which incorporates very less spices. And so children too can enjoy well with steamed rice.
For best results, make sure you use all the fresh ingredients mainly fresh grated coconut and fresh prawns. As being a South Indian, we usually use kokum for all the fish recipes. But, if you don’t have.Kokum can be replaced with tamarind. Do try and let me know how it turned out for you by commenting below or by rating the recipe.
So, lets get started with the step by step photos.
How to make white chammeen curry with step by step photos:
- Devein the prawns and make sure there’s no outer covering. Wash it 2-3 times. Soak gumbooja in enough water.
- Heat a tablespoon of oil. Saute roughly chopped onion, crushed ginger garlic till the raw smell goes away.
- Then add coriander seeds, green chillies and coriander leaves. Saute for 1-2 minutes. And then add tomato and cook till half mushy.
- Add freshly grated coconut and turn off the flame. Mix well and let it cool completely. Grind this into a smooth paste. keep it aside.
- Heat the remaining 1 tbsp oil in the same pot. Splutter mustard seeds, curry leaves and red chilly.
- Pour the ground mixture and mix well. Add all the dry masalas. mix again. Add water according to the consistency you want.
- Add washed prawns as soon as the masalas boil. Let it cook for 3-4 minutes and switch off the flame. If you cook for longer time, the prawns will harden like a rubber.
Garnish with some coriander leaves and serve hot with steamed rice and appalam.
Chammeen Curry | Prawns White curry
Ingredients
- 500 gms Prawns
- 2 nos kodumpuli
- 2 tbsp Vegetable oil
- 2 no medium onions
- 1 inch fat ginger
- 3-4 nos Garlic cloves
- 2 nos Green chillies
- 1/2 cup Coriander leaves
- 1 tbsp Coriander seeds
- 1 no big tomato
- 1/2 cup grated fresh coconut at last no frying
- 1/2 tsp Mustard seeds
- 1 no no spring curry leaves
- 1 no no Dry red chilly
- 1/2 tsp Red chilly powder
- 1/2 tsp Garam masala powder
Instructions
- Devein the prawns and make sure there's no outer covering. Wash it 2-3 times. Soak gumbooja in enough water.
- Heat a tablespoon of oil. Saute roughly chopped onion, crushed ginger garlic till the raw smell goes away.
- Then add coriander seeds, green chillies and coriander leaves. Saute for 1-2 minutes. And then add tomato and cook till half mushy.
- Add freshly grated coconut and turn off the flame. Mix well and let it cool completely. Grind this into a smooth paste. keep it aside.
- Heat the remaining 1 tbsp oil in the same pot. Splutter mustard seeds, curry leaves and red chilly.
- Pour the ground mixture and mix well. Add all the dry masalas. mix again. Add water according to the consistency you want.
- Add washed prawns as soon as the masalas boil. Let it cook for 3-4 minutes and switch off the flame. If you cook for longer time, the prawns will harden like a rubber.
- Garnish with some coriander leaves and serve hot with steamed rice and appalam.
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