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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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 Prawns Varuval Macher Jhol Bhaat - SK Khazana Hare Lehsun Ki Machchli Baked Fish With Green Salsa
Malabar Chemeen Kari Recipe Card
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.
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
Method
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.
Nutrition Info
Calories : 619 Kcal
Carbohydrates : 48.9 gm
Protein : 29.5 gm
Fat : 35.1 gm
Other : 15.9
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
