Chemmeen Mappas/Prawn Mappas


Prawns, deveined and cleaned – 1/2 kg
Water  – 1 cup
Salt as needed

To grind

Small onion – 6 nos

Coriander powder – 1 tbsp – 2 tbsp
Chilli powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Pepper powder -1/4 tsp

For tempering
Oil – 1/4 cup
Mustard seeds – 1/2 tsp
Fenugreek seeds  – 1 pinch
Onion cut lengthwise – 1 cup
Ginger chopped – 1 tbsp
Garlic chopped – 12 pods
Green chillies, slit – 3 nos
Curry leaves

Kokkum/Kudampuli, soaked in water- 3 pieces
Coconut milk, second extract – 2 cups
Coconut milk, first extract – 1 cup


In a pan, add prawns, salt and water. Cook them till water dries out. Keep this aside.

Grind small onion, coriander powder, chilli powder, turmeric powder and pepper powder together into a smooth paste. Keep this aside.

Heat oil in a claypot, splutter mustard seeds and fenugreek seeds.  To this, add onion, ginger, garlic, green chillies, and curry leaves. Saute them well. When the onion turns light brown in colour, add ground paste. When the raw smell of the masala disappears, add kokum and second extract of milk and boil in a low flame. Then add prawns and salt and cook . When the gravy thickens, add first extract of milk and switch off the stove. Serve hot.

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