Tuesday, April 26, 2016



Do you feel much irritated in chopping onions for a yummy curry when you are very busy or tired????....If so here is the lip smacking spicy curry without onion. A spicy tangy chemmeen curry.  Kerala, (the coastal south Indian state) is very much popular for its seafood delicacies. As the dish with Shrimps / Prawns / konju is my favorite seafood delicacy i often prepare many varieties with prawns / konju.  Kerala style prawn curry / Chemmeen mulaku curry is my all time favorite recipe. More over, its Malabar special chemmeen curry only. I love to prepare this dish as it is very quick, really tasty, spicy and easy recipe with very handy ingredients. I am a big fan of red curries. But i couldn't bear the hotness of such reddish colored curries like red hot fish curry, toddy shop curry, spicy hot chicken curry and all. And so one of my friend taught me how to make red hot curry with mild hotness and reddish color. Its nothing but heat oil and just make the flame very very low. Add the spice powders like chili powder, coriander powder and turmeric powder to that hot oil along with some salt. Saute continuously for few minutes until it turns to a fine texture. CAREFUL..Do not make the flame high as it will burn the spices and will taste worse....And now add the prawns or chicken and saute for few minutes until prawns or chicken are well coated with the spices and then set aside..And then followed by other steps... So lets see how to make Kerala style prawns red curry with mild hot ....Hope you all will love this recipe... Its a must try recipe....Sure you will crave this more.

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Shrimps / prawns / chemmeen   - 20 medium sized prawns,cleaned 

Tomato                             - 2 nos, small, sliced
Green chilies                    - 1 or 2
Kashmir chili powder       - 3 tsp
Coriander powder            - 3 tsp
Turmeric powder              - 1 tsp
Tamarind                          - lemon sized, soaked in water
Cumin seed                       - half tsp
Shallots chopped              - 2 tsp , for tempering
Curry leaves


  • Heat oil in a wok and when hot, splutter cumin seed and then saute the sliced tomatoes and green chilies until mushy.  Transfer it to a plate.
  • Now set aside all the spice powders ready and then again heat oil in the same wok.
  • When hot, reduce the flame to medium low and add chili powder, turmeric powder, coriander powder along with salt. Saute these spices well in the oil for few minutes and when the texture looks fine, add the cleaned prawns to it. 
  • Now saute for few minutes, add the sauteed tomato chili gravy to this along with salt.
  • Mix well, let it cook for 2 minutes.
  • Meanwhile, crush the soaked tamarind with hand and add the tamarind juice to it. Do not add more water. REMEMBER...For the BEST and PERFECT curry, the gravy should not go above the level of the fish.
  • Cook until the oil separates. 
  • Heat oil in a pan and fry chopped shallots and curry leaves. Pour it over the curry for tempering.

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