Chemmeen Kuzhambu (sweet And Spicy Prawn Curry)

Chemmeen Kuzhambu, also known as Sweet and Spicy Prawn Curry, is a popular dish in Malaysian Indian cuisine. This flavorful curry is made with a blend of aromatic spices and fresh prawns, creating a delicious and satisfying meal.

Non Vegetarian Main Course Malaysian Indian Prawn Curry Spicy Seafood
Chemmeen Kuzhambu (sweet And Spicy Prawn Curry)

Ingredients

  • 500g fresh prawns, cleaned and deveined
  • 2 onions, finely chopped
  • 3 tomatoes, pureed
  • 1/4 cup coconut milk
  • 2 tbsp tamarind paste
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin seeds
  • 4-5 garlic cloves, minced
  • 1-inch ginger, grated
  • 2-3 green chilies, slit
  • Few curry leaves
  • Salt to taste
  • 2 tbsp oil

Instructions

  1. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
  2. Add minced garlic, grated ginger, and slit green chilies. Sauté for a few minutes.
  3. Now, add turmeric powder, red chili powder, and coriander powder. Mix well and cook for 2-3 minutes.
  4. Pour in the tomato puree and cook until the oil separates from the masala.
  5. Add coconut milk, tamarind paste, and salt. Mix well and let it simmer for 5 minutes.
  6. Add the cleaned prawns and curry leaves. Cook for 5-7 minutes or until the prawns are cooked through.
  7. Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
30 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
10g
Protein
25g
Fat
12g

Supplies

Large pan Chopping board Knife Measuring spoons Grater

Tools

Stovetop

Serving suggestions

Serve the Chemmeen Kuzhambu with steamed rice or roti for a complete meal.

Tips & tricks

For a spicier curry, increase the amount of red chili powder according to your preference.

Cost

$15