Chemmen Mulaku Curry with Thenga Kothu / Kerala Konju Curry / Kerala Style Prawn Curry with Coconut Pieces

Chemmen Mulaku curry is a very easy to make Kerala delicacy. Prawns are cooked along with coconut pieces, kudam puli and masala. Shallots, coconut pieces and Coconut oil are a must for making this curry to capture the authentic taste. Coconut oil (pacha velichenna) poured on top of the cooked curry enhances the taste. A true Keralite will indulge this spicy prawn curry with rice; it is also one of my favorite prawn dish.

Chemmen Mulaku Curry with Thenga Kothu / Kerala Konju Curry / Kerala Style Prawn Curry with Coconut Pieces

Ingredients:
Shrimp / Prawns - 250 gms
Shallots / Chumannulli, sliced - ¾ cup
Green Chilly -1, sliced
Ginger - 1 tbsp, thinly sliced
Coconut pieces / Thenga kothu- ⅓ cup, cut in to thin squares

Coconut oil – 3 tbsp

Kudampuli / Kokum - 3 pieces, soaked in ¼ cup of water

Curry Leaves – few 

Salt – to taste

Grind to a paste:
Shallots / Chumannulli – 8 nos
Ginger – 1” piece
Garlic- 3 cloves
Kashmiri Chilly Powder – 1 tbsp (+ / - according to your spice level)

Turmeric Powder – ½ tsp

Fenugreek powder – ¼ tsp

Method: 

• Grind together all the ingredients under “Grind to a paste”. 
• Heat 1 tbsp coconut oil in a pan and stir fry the ground masala for 2 minutes.
• Into this add cleaned and deveined shrimps, sliced shallots, green chilly and ginger, coconut pieces, kudam puli with the soaked water, salt and 1 ½ cups water and mix well.
• Cover and cook in medium flame until the gravy thickens, about 8-10 minutes. 
• Finally add curry leaves and rest of the coconut oil, give it a nice mix and switch off the flame.
• Serve hot with rice.