Prawns / Chemmeen Masala


Prawns are my all time favorite seafood , I like to have it in any form. Usually in Kerala, the common preparation of prawns will be the ‘Konchu theeyal’ . The small varieties are used for this. Here I have shared a prawns masala recipe which can be used as a side dish for rice, chapathi etc.


  • Prawns – 500 gram
  • Onions chopped – 2
  • Tomatoes  – 2, finely chopped
  • Green Chili – 3
  • Curry leaves – 2 sprigs
  • Kashmiri chili powder – 2 tablespoon
  • Turmeric powder – 1 teaspoon
  • Water – 1/2 cup


  1. Heat coconut oil in a thick bottomed wok. Splutter the mustard seeds and  saute onion in oil. Once onion is translucent, saute chopped tomatoes, green chili and curry leaves.
  2. Add chili powder, turmeric powder and salt to taste. Sauté until the chili powder darkens the color.
  3. Add water and slide prawns to the gravy. Mix well and allow the prawns cook in the gravy for 15 minutes in low flame with lid closed.
  4.  Open the lid, stir well, increase the flame and evaporate excess water to make the gravy in the required consistency. Switch off the flame.
  5. Season the prawn masala with 1 tablespoon coconut oil and curry leaves will give extra taste. Stir well and serve hot.

2 Comments Add yours

  1. InspiresN says:

    looks nice! prawns my favorite as well

    Liked by 1 person

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