Sunday, July 21, 2013

Chemeen Chatti Curry

Chemeen Chatti Curry

500 grams prawns cleaned and deveined
½ teaspoon mustard seeds
2 medium tomatoes chopped
¼ teaspoon fenugreek seeds
1 medium onion chopped
2 sprigs curry leaves
1 cocum/kudampuli
1” julienned ginger
1 slitted green chili
3-4 tablespoon Kashmiri chili powder
1 ½ - 2 tablespoon coriander powder
¼ teaspoon turmeric powder
½ cup water
1 ½ cup thick coconut milk
Salt to taste
2 tablespoon coconut oil

  • Heat 2 tablespoon oil in a chatti (earthern pot) and splutter mustard and fenugreek seeds.
  • Sauté onion, green chilies, curryleaves and ginger for 2 minutes.
  • Add Kashmiri chillipowder, coriander powder, turmeric powder and sauté for a minute on low flame.
  • Stir in the chopped tomatoes and cook until the tomatoes are mashed.
  • Add prawns along with cocum, salt and water, cover and cook for 2-3 minutes.
  • Once the prawns get cooked and gravy thickens, add thick coconut milk and turn off the flame.
  • Serve hot with rice/chapatti.


  1. Ahh chemmeen curry looks soooo delicious last pic is literally droollll worthy.But chatty curry I didn't know u call it that way too :)

    1. Thanx Meena....the entire process is done in an earthern pot(chatti)thats y its named so....actually I mentioned pan instead of chatti ....nw corrected :)

  2. Wow soo yummy :-) Is curry straight from Thrissur??!! :-) Drooling!

  3. Thanks Rekha..the curry is straight from Sharjah:)))))

  4. any curry made in chatti just tastes out of the world, pakshe evide gasinte mele vekkunatha oru prashnam... adupathu vecha then more than that, alle??? this curry looks yummy...

    1. very true Rafee..adupinte oru kuravundu....

    2. Oh Rafiku aviduthe chudu pora ennu thonnunu ini tee kathikanda kurave ullu :)))


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