Chemmeen Curry (Kerala Prawn Curry)
Juicy king prawns in a tangy coconut sauce brightened with tamarind and tomato, ready in 30 minutes.
Made with South Indian coconut curry base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 mins
- LevelEasy
- Costabout £3.59 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the basmati rice to the packet instructions and keep it covered.
- 2
Pat the prawns dry and toss with the turmeric and a pinch of salt.
- 3
Heat the coconut oil in a wide pan over a medium heat. Add the curry leaves and cook for 20 seconds, then add the chopped tomatoes and chilli powder. Cook for 4 minutes until they break down.
4 min - 4
Add your ready made South Indian coconut curry base (see the base recipe) and the tamarind paste. Simmer gently for 5 minutes.
5 min - 5
Add the prawns and cook for 3 to 4 minutes, turning once, until they are pink all over and curled. Do not overcook or they turn tough.
3 min 30 s - 6
Scatter over the coriander, taste for salt and tamarind, and serve with the rice.
Tips
- Prawns cook in minutes, so add them last. They are done as soon as they turn pink and form a loose C shape.
- Tamarind varies in strength. Start with 1 teaspoon and add more to taste.
- Cooked prawns can go in for the final 1 to 2 minutes just to heat through.
Storing and freezing
Best eaten on the day. Keeps for 1 day in the fridge, cooled within 1 to 2 hours, and reheated gently until steaming hot all the way through. Do not freeze.
Questions
Can I use frozen prawns?
Yes. Thaw them fully in the fridge, drain and pat dry before cooking, or they release water and thin the sauce.
What can I use instead of tamarind?
The juice of half a lime gives similar sharpness, though it lacks the fruity depth. Add it at the end.
Is this curry hot?
It is medium. The coconut base has green chilli. Add the chilli powder at the end to taste if you want it milder.
More made with south indian coconut curry base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.