Prawns In Coconut Milk (chemmeen Pappas)
Prawns in Coconut Milk, also known as Chemmeen Pappas, is a traditional Kerala dish that combines succulent prawns with the rich flavors of coconut milk and spices. This dish is a perfect blend of creamy and spicy, making it a favorite among seafood lovers.
Ingredients
- 500g prawns, cleaned and deveined
- 1 cup thick coconut milk
- 2 onions, thinly sliced
- 2 green chilies, slit
- 1-inch ginger, julienned
- 4 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 sprig curry leaves
- Salt to taste
- 2 tablespoons coconut oil
Instructions
- Heat coconut oil in a pan and sauté onions, green chilies, ginger, and garlic until the onions turn golden brown.
- Add turmeric powder, red chili powder, and coriander powder. Sauté for a minute.
- Add the prawns and cook for 3-4 minutes until they turn pink.
- Pour in the thick coconut milk, add curry leaves, and simmer for 5-7 minutes until the prawns are cooked through and the flavors are well blended.
- Season with salt and remove from heat.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 10g
Supplies
Large pan Sharp knife Cutting board
Tools
Stovetop Wooden spoon
Serving suggestions
Serve the Prawns in Coconut Milk hot with steamed rice or appam for a delightful meal.
Tips & tricks
For a richer flavor, you can use freshly extracted coconut milk instead of canned coconut milk.
Cost
$15