Prawn and Tamarind Curry (Chemmeen Vevichathu)

A mouth-watering South Indian fish curry flavoured with tamarind, prawns, and a homemade aromatic spice paste.

Indian Seafood Main Course Spicy Curry Prawns

Estimated Nutrition

Calories

353.1

kcal / serving

1412.4 kcal total

Carbs

52.6g

per serving

210.5 g total

Fat

6.1g

per serving

24.2 g total

Protein

22.2g

per serving

88.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.5

tsp

Palm Sugar

jaggery

Fruits

piece

Tamarind

seedless, dried, size of a walnut

GrainsCereals

200

Basmati Rice

steamed, for serving

Liquids

100

Fish Stock

warm, optional

NutsSeeds

tsp

tsp

piece

pinch

to taste

cloves

Garlic

chopped

stick

Cinnamon

approximately 5cm

piece

Cloves

0.5

tsp

Fennel Seeds

piece

Dried Red Chilli

small

tsp

Coriander

ground

tsp

Turmeric

ground

0.25

tsp

Black Pepper

OilsFats

Rapeseed Oil

Seafood

piece

Prawns

medium, head and shell removed, deveined

Vegetables

piece

Shallots

chopped

piece

Green Chillies

finely chopped

tbsp

Ginger

chopped, fresh, peeled

Method

Soak the tamarind in 200ml of water for 20 minutes.

Blend the spice paste ingredients with 5 tablespoons of water into a smooth paste.

Heat oil in a large pan and fry mustard seeds, fenugreek seeds, and shallots until brown.

Add green chillies, ginger, curry leaves, and salt, then cook for 5 minutes.

Stir in the spice paste and cook for 5 minutes before adding prawns and palm sugar.

Add the tamarind liquid and simmer for 12 minutes until prawns are cooked.

Adjust sauce consistency with 100ml of hot water or fish stock if necessary.

Serve the curry in bowls accompanied by steamed rice.