Here's a classic Kerala recipe to making chemmeen thoran or coconut prawn stir fry in 15 minutes

Here's a classic Kerala recipe to making chemmeen thoran or coconut prawn stir fry in 15 minutes

Made with a handful of ingredients, this is the perfect dish to be eaten with steamed rice

Step by step guide to making chemmeen or prawns thoran at home Image Credit: Supplied/Sobha Varghese

Known for its seafood, Kerala's chemmeen or prawn variations are popular at every dining table in the southern state. This traditional recipe is quite easy to make and is also very tasty. Pair it with steamed white rice and fish curry, this dish is a must try!

So here's how you can make chemmeen thoran or prawn stir fry...

Preparation time: 10 to 15 mins

Cooking time: 15 minutes


  • 400 gms prawns
  • 200 gms coconut, grated
  • 150 gms shallots
  • 1 tsp red chilli powder
  • ¼ tsp turmeric powder
  • 6 green chillis
  • 2 garlic cloves
  • 3 inch ginger
  • 3 pieces cambodge ('kudampuli' or Malabar tamarind)
  • 3 sprig curry leaves
  • 1 ½ tbsp coconut oil
  • Salt to taste


Step 1: Peel and devein the prawns. Wash and clean it thoroughly. Keep it aside.

Devein the prawns, wash and clean it thoroughly... Image Credit: Supplied/Sobha Varghese

Step 2: Crush the shallots, green chillis and ginger together using a mortar and pestle. Keep it aside.

Step 3: Using a food processor, grind the coconut, red chilli powder and turmeric powder to a fine mix.

Using a mortar and pestle, crush the shallots, green chillis and ginger. In addition to this, finely grate the coconut with red chilli powder and turmeric powder as well Image Credit: Supplied/Sobha Varghese

Step 4:To a thick-bottomed pan (preferably earthenware or manchatti to get the authentic taste), mix all the ingredients and blend it nicely. Add three sprigs of curry leaves and salt for taste.

Mix all the ingredients together and add curry leaves and salt to taste Image Credit: Supplied/Sobha Varghese

Step 5: Next, add the prawns into the pan and mix it well. Then add 200 ml of water, cambodge and slit three green chillies as well.

Step 6: Close with lid and cook for about 10 to 15 minutes.

Let it cook for 15 minutes Image Credit: Supplied/Sobha Varghese

Step 7: Open the lid and cook till the water fully evaporates. Stir occassionally.

Step 8: Finally add a tablespoon of coconut oil and a sprig of curry leaves.

Top the dish with a tablespoon of coconut oil and curry leaves Image Credit: Supplied/Sobha Varghese

Step 9: Turn the flame off and cover the ‘manchatti’ with its lid for 5 minutes, so that the dish can soak up flavour.

Chemmeen thoran or par Image Credit: Supplied/Sobha Varghese
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