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Chemmeen Thengakothu Curry (Prawns and Coconut Bits Curry)

Last week, I was preparing a Kerala fare for lunch. Though I had decided on the dry side dish, I was stuck with the gravy. I was thinking of using up the prawns but just couldn't think of any that called for ingredients I had in stock. That's when an SOS call was made to my Mom. She suggested a Praw


  • 500 gms Prawns Cleaned , deveined
  • 5 - 6 shallots Finely chopped
  • - 5 cloves chopped garlic Finely - 6 (you can use paste also)
  • 1 chopped ginger ' Finely - piece (you can use paste also)
  • 3 sprigs Curry leaves
  • 1 cup Coconut cut into thin bits
  • 1 tablespoon Coconut oil (optional)

To be ground

  • 3 tablespoons Coconut Grated
  • 2 teaspoons Coriander powder powder
  • 2 teaspoons Chilli powder
  • 1/2 teaspoon Turmeric powder powder


  • Grind the grated coconut with coriander powder, Chilli powder and turmeric powder with a little bit of water to a fine paste.
  • Keep aside
  • Mix the prawns with a little bit of salt, coconut bits, 1/4 teaspoon turmeric, 1/4 teaspoon chilli powder, 1 sprig of curry leaves, shallots, garlic and ginger.
  • Place the earthern pot over the flame.
  • Pour 1/4 cup of water and gambooge and let boil.
  • Add the prawns into it along with remaining curry leaves.
  • Let cook till the prawns are done.
  • Add the ground paste into it and mix well.
  • If needed, add more water.
  • When it starts to boil, switch off heat.
  • If using coconut oil, drizzle it on top of the curry.
  • Serve hot with Rice.