Ash gourd prawns coconut curry / kumbalanga chemmeen thenga aracha curry

Recipe – My own recipe


Ashgourd / Kumbalanga – 2 cups

Prawns      – 200 gm

Onion         – 1 medium

Tomato       –  1

Green chillies – 2

Ginger   chopped    – 1 small piece

Turmeric powder   – 1/4 tsp

Tamarind    – small gooseberry sized (soak tamarind in little water)


To Grind

Grated coconut – 1 cup

Coriander powder – 2 tsp

Chilli powder         – 2 tsp

Turmeric powder    – 1/4 tsp

Garlic                      – 2  cloves

Cumin seeds             – 1/4 tsp

To temper

Mustard seeds   –  1 tsp

Shallots               – 2 tbsp

Red chillies         –  2 nos

Curry leaves

Coconut Oil


Grind coconut, coriander powder, chilli powder, turmeric powder, garlic, and cumin seeds. Set aside ground paste.

Cook ashgourd, prawns, onion, tomato, green chillies, ginger, salt, and turmeric powder along with little water. When it is cooked, add ground paste and cook.  When the raw smell leaves, add tamarind water. When it starts to boil, lower the flame, and allow the gravy to thicken. When the gravy thickens, switch off the stove.

Heat oil in a pan. Allow mustard seeds to splutter.  Add shallots and dry red chillies. When the shallots turn brown in colour, add curry leaves. Pour this over curry

Serve hot with rice.

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