Chemmeen Thoran/ Prawns Coconut Stir Fry

Today's recipe is a traditional naadan recipe- a real nostalgia from the coastal regions of Kerala. Seafood thoran is a regional favorite and can be made with fish, prawns, clams, mussels, squid or crab. You'd be surprised at how simple and filling, this can be. What you add to it is totally up to you. You can also make a mixed seafood thoran.

Thoran is usually a quick stir fry with vegetables, grated coconut, and spices. This dish is simple and you can make thoran with almost any vegetable, meat or seafood. I assure you that you are not in for a complicated curry, but one that is simple and easy to make. Just cook the prawns or any seafood of your choice, add spices and hand full of freshly grated coconut and stir fry. This simple and easy to make a side dish and is served with steamed rice. I have already shared the recipe for chicken thoran and fish thoran. Back home mom makes thoran and peera vattichathu with small fish like sardine and anchovies.

Recently when we visited India, my mom made this chemmeen thoran. One cannot refuse good home-cooked food and we devoured every single bit of this seafood delicacy. Soft delicious prawns with the flavor and sweet crunch of freshly grated coconut, cumin, garlic, curry leaves, and coconut oil elevate the flavor profile of this dish. I have used green chilly and red chilly powder for heat. If you are a seafood lover you are going to love this dish. Try this recipe, you will surely love it.

Chemmeen Thoran Recipe

Cooking time- 15 minutes
Recipe type- side dish
Cuisine- Kerala/ Indian

Ingredients
Small prawns-1/2 kg
Shallots chopped-1 cup
Freshly grated coconut- 1 cup
Green chilly-2
Ginger- 1 inch thick
Garlic-4 - 3 pods
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Garam masala- 1/3 tsp(optional)
Mustard seeds- 1/2 tsp
Dry red chilly- 2
Curry leaves -a few

Peel and de vein prawns and keep aside. Chop shallots, ginger and garlic into small fine pieces. Crush coconut and green chilly together in a mortar and pastel and set aside .
Heat oil in a pan and add mustard seeds and allow to splutter. Next add curry leaves and dry red chilly and after a few seconds the chopped shallots, ginger, garlic and green chilly. Saute this till onions turn golden brown.
Add prawns, turmeric powder, chilly powder and stir fry for two minutes. You can cover and cook too. The prawns releases more water when you cover and cook. After two minutes add the coconut mixture and garam masala and mix well. Continue to cook in low flame till all the water evaporates. Finally saute in medium high flame for one more minute. Serve with rice.