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.

Prawns In Coconut Milk (chemmeen Pappas)

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

  1. Heat coconut oil in a pan and sauté onions, green chilies, ginger, and garlic until the onions turn golden brown.
  2. Add turmeric powder, red chili powder, and coriander powder. Sauté for a minute.
  3. Add the prawns and cook for 3-4 minutes until they turn pink.
  4. 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.
  5. 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