Kerala Chemmeen Moilee: Coconut Shrimp Curry Delight

Kerala Style Chemmeen Moilee Recipe – Prawn Curry

Delve into the heart of Kerala’s vibrant culinary heritage with the delightful Chemmeen Moilee, a luscious prawn curry that showcases the freshness of shrimp complemented by fragrant spices and rich coconut milk. This dish captures the essence of coastal cooking, where every bite evokes the warmth of home and the zest of the sea. Perfect for serving alongside steamed rice or Kerala parotta, this recipe is a must-try for seafood enthusiasts and anyone looking to explore the rich flavors of South Indian cuisine.

Ingredients

Nutritional Information (Per Serving)

Preparation Time

Servings

| Servings | 4 |

Cuisine

Instructions

1. Marinate the Shrimps: Begin by marinating the cleaned and deveined shrimps in a bowl with turmeric powder and lemon juice. Ensure they are well-coated and allow them to sit for at least 15 minutes. This step is crucial as it not only infuses the shrimp with flavor but also helps to tenderize them.

2. Sauté the Spices: In a kadai (wok) or a deep frying pan, heat a generous amount of coconut oil over medium heat. Once the oil is hot, add the cinnamon stick, cardamom pods, and whole black peppercorns. Allow the spices to sizzle and release their aromatic oils, creating a fragrant base for your curry.

3. Cook the Shallots: Add the pearl onions (Sambar onions) to the kadai and sauté them until they turn slightly brown and translucent. The sweetness of the shallots will enhance the overall flavor profile of the curry.

4. Add Ginger and Garlic: Once the shallots are cooked, introduce the chopped ginger and minced garlic. Sauté these aromatics until they soften and become fragrant, stirring occasionally to prevent sticking.

5. Incorporate the Tomatoes: Next, add the chopped tomato and salt to taste. Be careful not to mash the tomatoes completely; you want them to soften while still retaining some texture. Cook this mixture until the tomatoes are just tender.

6. Combine Coconut Milk and Spices: Pour in the coconut milk, along with an additional teaspoon of turmeric powder and salt as needed. Stir well and bring the mixture to a gentle boil. The coconut milk adds creaminess and richness, balancing the spices beautifully.

7. Add the Shrimps: Once boiling, reduce the heat to medium and carefully add the marinated shrimps into the pan. Stir in the sugar to balance the flavors, then cover the pan and allow the shrimp to cook for about 20 minutes. The shrimp should turn pink and opaque, signaling that they are cooked through.

8. Final Touches: After 20 minutes, turn off the heat and transfer the Kerala Style Chemmeen Moilee to a serving bowl. The aroma will be enticing, and the vibrant colors will invite everyone to the table.

9. Serve and Enjoy: Serve this delicious Chemmeen Moilee hot, accompanied by steamed rice, Kerala parotta, or even a side of Cabbage Thoran for a complete meal that highlights the rich culinary traditions of Kerala.

Conclusion

This Kerala Style Chemmeen Moilee is more than just a meal; it’s an experience of flavors, aromas, and textures that encapsulates the spirit of Kerala’s coastal cuisine. The harmony of spices, the creamy coconut milk, and the tender shrimp create a dish that is not only satisfying but also truly memorable. Share this delightful curry with family and friends, and let the flavors transport you to the shores of Kerala, where every bite tells a story of tradition and love for food.