Chemmeen Curry (sweet And Sour Prawn Curry)
Chemmeen Curry, also known as Sweet and Sour Prawn Curry, is a popular dish in Malaysian Indian cuisine. This flavorful curry is made with succulent prawns cooked in a sweet and tangy gravy, perfect for pairing with steamed rice or bread.
Ingredients
- 500g prawns, cleaned and deveined
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1/2 cup tamarind pulp
- 1/4 cup jaggery or brown sugar
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin seeds
- 3-4 cloves garlic, minced
- 1-inch ginger, grated
- Salt to taste
- 2 tbsp oil
- Fresh coriander leaves for garnish
Instructions
- Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
- Add minced garlic and grated ginger, and sauté for a minute.
- Stir in the turmeric powder, red chili powder, and coriander powder. Cook for a minute until the spices release their aroma.
- Pour in the tomato puree and cook until the oil separates from the mixture.
- Add the tamarind pulp, jaggery or brown sugar, and salt. Mix well and let it simmer for 5 minutes.
- Gently add the cleaned prawns to the gravy and cook for 5-7 minutes until they turn pink and are cooked through.
- Garnish with fresh coriander leaves and serve hot with steamed rice or bread.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Pan Spatula Measuring cups and spoons
Tools
Stove Knife Cutting board
Serving suggestions
Serving suggestions: Serve the Chemmeen Curry with steamed rice or naan bread for a delicious meal.
Tips & tricks
Tips: Adjust the amount of tamarind and jaggery/sugar to suit your preference for sweetness and tanginess in the curry.
Cost
$15