Kerala Style Prawns Masala (Chemmeen Masala)

Kerala Style Prawns Masala (Chemmeen Masala) is not a fry, not a roast, and not a curry. It is a thick, bold masala similar to a Kerala biriyani base. No fancy ingredients. No complicated steps. Just simple, homely cooking with everyday kitchen staples.

Scroll down for ingredients, step-by-step recipe, tips, variations, storage guide, and serving ideas.

What is Kerala Style Prawns Masala?

Kerala Style Prawns Masala is a thick prawn dish made with plenty of onions, tomatoes,ginger-garlic, and spices. Kudampuli adds mild sourness while coconut oil and curry leaves give it an authentic Kerala flavour.

The key step is sautéing the onions just right. Not too raw, not fully caramelized. Aim for that starting stage of browning where the edges turn golden but the onions stay soft. Once this base is ready, the rest flows easily. Prawns/Shrimp and kudampuli are added at the end.

Maharashtra has Kolambi Masala, a similar dish without kudampuli. But Kerala stands out with coconut oil, curry leaves, and its bold spice-sour balance.

Also, try our Kerala Style Prawn Roast. It uses the same base ingredients but follows a dry roast technique for a different texture.

Why You'll Love This Recipe?

Most Kerala prawn dishes are curry-style. But this one is different. It has a thick masala base, so even a small portion gives full flavor. It goes well with almost every Kerala meal.

You’ll taste the slight sweetness from sautéed onions and prawns, the gentle sourness from kudampuli, and a warm spice kick from simple masala powders. No complex prep. Just easy steps and pantry staples.

For a completely different texture and flavour, go for our Chemmeen Fry Recipe. It’s spicy, crisp, and quick to make.

Recipe Ingredients

1. Prawns (Shrimp/Chemmeen/konchu)
   Use small or medium prawns. Deshell and devein properly to avoid stomach issues. Frozen is fine, but fresh gives the best taste.
   
2. Kudampuli (Cocum / Malabar Tamarind)
   This sun-dried sour fruit is black and leathery. It adds mild sourness and depth, commonly used in Kerala seafood dishes.
   
3. Other Ingredients
   Onion , tomato , ginger, garlic, green chilli, turmeric powder, chilli powder, pepper powder, coriander powder, garam masala, curry leaves, salt, coconut oil or vegetable oil, coriander leaves (optional).

Exact quantities and nutritional details are in the recipe card below.

Variations to Try

1. For added flavour, lightly fry the prawns or shrimp first. Then use the same oil to sauté the masala. It gives extra depth and richness to the dish.
   
2. This masala base works well not just with prawns but also with chicken, mutton, beef, fish, egg, or even vegetables. The method stays the same, but cooking time varies. Beef or mutton should be pressure-cooked before adding it, while chicken can be added directly.
   
3. If you prefer egg as the protein, boil it first and add it at the end. It gives a flavour and texture similar to Nadan Mutta Roast.
   
4. Add potato cubes along with prawns for extra volume and flavour.
   
5. Add thenga kothu (coconut bits) for extra texture and bite.
   
6. If the dish turns too spicy, stir in 2 to 3 teaspoons of coconut milk at the end to balance the heat.

How To Make Kerala Style Prawns Masala (Step-by-Step Guide)

STEP 1: Thinly slice onion. Heat 1 tablespoon of oil in a pan. Add sliced onion, curry leaves, and some salt. Salt absorbs moisture from the onion and helps the onion to cook faster.

STEP 2: Sauté the onion until it turns brown. Add oil if needed. ** The onion should be well sautéed in this recipe. So never compromise on this step. Grind ginger and garlic into a fine paste. Add ginger and garlic paste. Add 1 teaspoon of oil and sauté it well.

STEP 3: Add turmeric powder, chili powder, pepper powder, coriander powder, and garam masala to the above mix. Add 2 teaspoon oil and sauté it well until it releases a pleasant aroma.

STEP 4: Slice tomatoes. Add it to the above gravy and mix well. Cover and cook for around 5 minutes, or until tomatoes are cooked. Add enough salt. Add cocum / kudampuli.

STEP 5: Add cleaned prawns and mix well. Cover and cook until prawns is done.

STEP 6: Prawns itself has water in them. Ideally, prawns should get cooked by the time the water gets dried up. I like to add some coriander leaves at this stage. It's optional. Remove cocum. Otherwise, it might become over-sour.

STEP 7: Once the prawns are cooked, open the lid. Sauté it until the consistency you desire.

The next Kerala prawn recipe you can try is a creamier version made with roasted coconut, called Varutharacha Chemmeen Curry.

Tips And Tricks

1. Slicing onions thinly is important. It helps them cook evenly and blend well into the masala.
2. Be patient while cooking the onions. Slow cooking brings out more flavour. Don’t rush this step.
3. If you are making this in bulk, a lot of onions might release water while sautéing. This is normal. Just keep cooking until the excess moisture evaporates. Stir occasionally to prevent the onions from sticking to the bottom of the pan.
4. Cook prawns just right. Overcooked prawns turn rubbery, and undercooked ones feel raw and unpleasant.
5. Add freshly ground pepper at the end. It gives a sharp, warm finish and lifts the flavour of the dish.

Serving Suggestions

Chemmeen Masala pairs best with Ghee Rice. You can even turn it into a quick chemmeen biriyani by layering the cooked konchu masala with ghee rice.

It also goes well with chapathi, naan, or Kerala porotta.

In the Malabar region, pathiri, neypathiri, and orotti are classic combinations. You can also enjoy it with thattu dosa, puttu, vellayappam, or idiyappam.

Even with plain Kerala matta rice, this dish tastes complete. You don’t need any extra curry. The thick masala alone makes the meal satisfying.

Storage Instructions

Kerala Style Prawns Masala can be stored in a clean, airtight container in the refrigerator for 2 to 3 days.

Freezing is not recommended, as the texture and taste of prawns can change after thawing.

If you’re looking to store prawns for longer, try our Kerala Style Prawns Pickle instead.

Frequently Asked Questions (FAQ)

More Kerala Style Prawns Recipes To Try

I'd love to hear your thoughts if you have tried this! Please leave a ⭐️ rating and a comment below. Don’t forget to share your photos on Instagram and tag @a_little_bit_of_spice.

Kerala Style Prawns Masala (Chemmeen Masala)

Jane Jojo

Prawns/Konchu cooked and roasted in spicy onion tomato gravy, flavored with cocum. A yummy side dish for rice, pulao, ghee rice, Chapati/Indian bread.

3.48 from 17 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine kerala

Servings 4 serving

Calories 22 kcal

Ingredients

  

1x2x3x

• ▢ ½ kg Prawns

Masala

• ▢ 2 numbers onion (medium)
• ▢ 1 sprig curry leaves
• ▢ salt
• ▢ 1 ½ tbsps ginger
• ▢ 1 ½ tbsps garlic
• ▢ ½ teaspoon turmeric powder
• ▢ 1 tablespoon chili powder
• ▢ ½ teaspoon pepper powder
• ▢ 1 teaspoon coriander powder
• ▢ 1 teaspoon garam masala
• ▢ 1 number tomato (large)
• ▢ 1 number cocum kudampuli / (medium)
• ▢ coriander leaves (optional)
• ▢ coconut oil / vegetable oil /

Instructions

 

• Thinly slice the onion. Heat 1 tablespoon of oil in a pan. Add sliced onion, curry leaves, and some salt. Salt absorbs moisture from the onion and helps the onion to cook faster.
• Sauté the onion until it turns brown. Add oil if needed. ** The onion should be well sautéed in this recipe. So never compromise on this step. Grind ginger and garlic into a fine paste. Add ginger and garlic paste. Add 1 teaspoon oil and sauté it well.
• Add turmeric powder, chili powder, pepper powder, coriander powder, and garam masala to the above mix. Add 2 teaspoon oil and sauté it well until it releases a pleasant aroma.
• Slice tomatoes. Add it to the above gravy and mix well. Cover and cook for around 5 minutes, or until tomatoes are cooked. Add enough salt. Add cocum / kudampuli.
• Add cleaned prawns and mix well. Cover and cook until prawns is done.
• Prawns itself has water in it. Ideally, prawns should get cooked by the time water gets dried up. I like to add some coriander leaves at this stage. It's optional. Remove cocum. Otherwise, it might become over sour.
• Once the prawns are cooked, open the lid. Sauté it until the consistency you desire.

Notes

1. Slicing onions thinly is important. It helps them cook evenly and blend well into the masala.
2. Be patient while cooking the onions. Slow cooking brings out more flavour. Don’t rush this step.
3. If you are making this in bulk, a lot of onions might release water while sautéing. This is normal. Just keep cooking until the excess moisture evaporates. Stir occasionally to prevent the onions from sticking to the bottom of the pan.
4. Cook prawns just right. Overcooked prawns turn rubbery, and undercooked ones feel raw and unpleasant.
5. Add freshly ground pepper at the end. It gives a sharp, warm finish and lifts the flavour of the dish.

 

Nutrition

Serving: 232gCalories: 22kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 46mgPotassium: 99mgFiber: 1gSugar: 0.3gVitamin A: 823IUVitamin C: 15mgCalcium: 22mgIron: 1mg

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