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Kappad Chemmeen Masala Recipe

Name: Koinonia South Indian Restaurants Kappad Chemmeen Masala Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 lb raw prawns (medium, peeled and deveined, tails optional); 1 tsp turmeric powder; 1 tsp salt; 1 tbsp lemon juice; 2 tbsp fresh ginger (peeled, roughly chopped); 4 cloves fresh garlic cloves; 4 shallots or small red onions (roughly chopped); 1 red chili (fresh, seeded if desired) or 1/2–1 tsp red chili flakes; 3 tbsp coconut (dry grated or 3 tbsp fresh grated); 1 tsp coriander seeds; 1 tsp black peppercorns; 1 tsp fennel seeds (saunf); 3 tbsp coconut oil or vegetable oil; 1 tsp mustard seeds; 1 tsp fenugreek seeds (optional, for slight bitterness); 2 tbunch curry leaves; 1 onion (medium, thinly sliced); 2 green chilies (slit, optional); 1 tomato (ripe, chopped) or 2 tbsp tomato puree; 1 tbsp tamarind pulp or kokum (soaked and strained) or 1 tbsp raw mango paste; 3 cups water; 1 tsp salt (to finish); 2 tbsp fresh coriander leaves (chopped, for garnish)

Inspired by Koinonia South Indian Restaurant

Time45m

Serves3

Speciality of Calicut, a place where Vasco de Gama's first steps in India. A thrilling Malabar prawn dish cooked in a thick sauce with ginger, curry leaves and onions.

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Ingredients

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Prawns & Marinade

1 lb raw prawns (medium, peeled and deveined, tails optional)

1 tsp turmeric powder

1 tsp Celtic sea salt

1 tbsp ReaLemon lemon juice

Masala paste

2 tbsp fresh ginger (peeled, roughly chopped)

4 cloves fresh garlic cloves

4 shallots or small red onions (roughly chopped)

1 red chili (fresh, seeded if desired) or 1/2–1 tsp red chili flakes

3 tbsp coconut (dry grated or 3 tbsp fresh grated)

1 tsp coriander seeds

1 tsp black peppercorns

1 tsp fennel seeds (saunf)

Sauce & aromatics

3 tbsp coconut oil or vegetable oil

1 tsp mustard seeds

1 tsp fenugreek seeds (optional, for slight bitterness)

2 tbunch curry leaves

1 onion (medium, thinly sliced)

2 green chilies (slit, optional)

1 tomato (ripe, chopped) or 2 tbsp tomato puree

1 tbsp tamarind pulp or kokum (soaked and strained) or 1 tbsp raw mango paste

3 cups water

1 tsp salt (to finish)

2 tbsp fresh coriander leaves (chopped, for garnish)

Method

Prawns & Marinade

Clean and marinate prawns

Rinse prawns under cold water, pat dry. In a bowl, combine prawns with turmeric, 1 tsp salt and lemon juice. Set aside to marinate for 10–15 minutes while you prepare the masala.

Masala paste

Dry-roast whole spices

In a small dry skillet over medium heat, add coriander seeds, black peppercorns and fennel seeds. Toast for 1–2 minutes, stirring constantly, until fragrant and slightly darker. Remove from heat and let cool.

Grind masala

In a blender or mortar and pestle, add the toasted spices, chopped ginger, garlic, shallots, fresh red chili (or chili flakes), and grated coconut. Add 2–3 tablespoons of water and grind to a smooth paste (you may leave a little texture). If using coconut water or fresh coconut, adjust water amount so paste is thick but spreadable.

Sauce & aromatics

Temper spices

Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. When hot, add mustard seeds and let them pop. Add fenugreek seeds (if using) and fry for 10–15 seconds until aromatic. Immediately add curry leaves and slit green chilies; stir for a few seconds until curry leaves crisp and fragrant.

Cook onions and tomatoes

Add the thinly sliced onion and a pinch of salt. Sauté over medium heat until the onion is soft and translucent, about 5–7 minutes. Add chopped tomato or tomato puree and cook until the oil begins to separate from the mixture and the tomato softens, about 4 minutes.

Add masala paste

Lower the heat, add the prepared masala paste to the pan, and sauté for 4–6 minutes until the raw smell goes away and the paste thickens. Stir frequently to prevent sticking. If the paste becomes too dry, add 1–2 tablespoons water.

Simmer sauce

Pour in 2 to 3 cups of water (start with 2 cups for a thicker sauce), stir to combine, and bring to a gentle simmer. Add the tamarind pulp or kokum (or raw mango paste) and adjust salt. Simmer uncovered for 6–8 minutes so flavors meld and sauce thickens slightly.

Cook prawns

Add the marinated prawns to the simmering sauce in a single layer. Simmer on medium-low for 4–6 minutes, stirring gently once or twice, until prawns turn opaque and are cooked through (do not overcook or they become rubbery). If using larger prawns, cook a minute or two longer.

Finish and garnish

Taste and adjust seasoning (salt, tamarind). Turn off heat, sprinkle chopped coriander leaves and, if desired, a few extra curry leaves or a drizzle of coconut oil. Let rest for 2 minutes before serving.