Skip to main content

Simple Shrimp Curry/Chemmeen Oyichu Curry




Simple Shrimp Curry/Chemmeen Oyichu Curry

This is a simple Kerala style nadan chemmeen oyichu curry /shrimp curry with minimal ingredients. Moru curry and puliserri are usual curries served over rice in Kerala. Yet another popular curry served over rice is oyichu curry.  It is a quick coconut based gravy and is less spicy compared to the regular prawns curry. You can use fresh prawns or dried prawns. There are also vegetarian versions and different vegetables green mango, cucumber, jack fruit seeds, plantains etc can be used.Try this recipe,you will surely love it

Ingredients
Shrimp- 1 lb
Onion / Shallot- 1 medium/1/2 cup
Tomato-2
Ginger - 1 inch piece
Green Chilly-3
Grated coconut- 1 cup
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Fenugreek powder- 1/2 tsp
Curry leaves
Mustard seeds-1/2 tsp
Salt to taste
Oil




Clean and marinate the  prawns with a pinch of turmeric, salt  for ten minutes.
Make a fine paste of coconut, ginger and two shallots.
Heat oil in a heavy bottom pan and allow mustard seeds to splutter. Add  green chilly and curry leaves and onions and saute till golden brown. Add tomatoes and saute till it turns soft. Next add chilly powder, fenugreek powder and marinated shrimp/prawns and saute for a minute.Add half cup of water, cover and cook till the prawns is done. Finally add the ground coconut paste adjust consistency and simmer for two minutes . Serve with rice.
Note: instead of tomatoes you can use sliced green mango for this recipe.


Try this..
Hope you will all enjoy.

Comments

  1. Looks adipoli chechi...Coconut milk based garvy ente fav anu...

    ReplyDelete
  2. Thanks Suji dear for the quick response..

    ReplyDelete
  3. Delicious curry ..I love coconut milk based gravies too..looks awesome Suja!

    US Masala

    ReplyDelete
  4. nice coconut curry.. adding tomatoes is interesting!

    ReplyDelete
  5. Sounds delicious and looks creamy, beautiful click too..

    ReplyDelete
  6. curry looks delicious, tempting click

    ReplyDelete
  7. Shrimp curry makes me drool suja,iam a big fan of shrimp.Like to eat it quite often .

    ReplyDelete
  8. I love coconut milk based curries. Shrimp curry looks so flavorful.

    Cheers n Happy Cooking,
    Satrupa

    http://satrupa-foodforthought.blogspot.com

    ReplyDelete
  9. As always a very very tempting curry.

    ReplyDelete
  10. Shrimp curry using coconut milk look simply awesome.Gravy looks so thick and colorful that I am already drooling.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  11. Looks so yummy,would taste so good with hot steamed rice..

    ReplyDelete
  12. kothi varunnu... evde korachu shrimp unde.. njan nale for sure undaakkum..

    ReplyDelete
  13. simply delicious...ichira chorum koodi kittiyal adipoli!!

    ReplyDelete
  14. Suja, pls send a bowl to me...looks to scrumptious to resist one...

    ReplyDelete
  15. Been long. How have you been dear? Shrimp looks perfect.

    ReplyDelete
  16. Adipoli curry..anything with shrimp my fav...looks so tempting.

    ReplyDelete
  17. Adipoli recipe...luv the prawns and the recipe too

    ReplyDelete
  18. Tempting curry...Would love to have it with rice..Njan ekadesham ethe poleya shrimp curry undakkunne..Chilappol kudampulikku pakaram manga cherkkarundu..

    ReplyDelete

Post a Comment

Popular Posts

Aviyal Recipe- Kerala Sadhya Style Mixed Vegetable Curry

Aviyal Recipe- Kerala Sadhya Style Mixed Vegetable Curry Aviyal is a traditional dish of Kerala typically made with assorted vegetables. It is a colorful dish and is healthy too. It is an indispensable curry for Kerala Sadhya. If you are new to Kerala Sadhya, it is a hearty meal, a vegetarian feast made on festive occasions. It is always served, on a banana leaf with rice, pickles, chips, and curries ranging from mild to spicy vegetable curries. Aviyal is a filling and less spicy vegetable curry. Aviyal is a Kerala specialty dish but, you can find aviyal in Tamilian feasts too. Aviyal is a mixed vegetable curry cooked in ground coconut and yogurt sauce and flavored with cumin, coconut oil, and curry leaves. You can add as many vegetables as you like. Traditionally we use raw plantains, yam, snake gourd, ash gourd, eggplant, cluster beans, yard beans, drumsticks (moringa), pumpkin, carrots, Chembu( taro), raw mango and pearl onions, etc. I love the flavor of the dish, it is mi...

Sweet Kozhukatta/ Steamed Rice Dumplings

Kozhukatta/ Steamed Rice Dumplings Kozhukatta is a traditional Kerala delicacy. They are soft round steamed rice dumplings with both sweet and savory fillings. It is a tasty and guilt-free treat or a snack. At home in Kerala, my mom often made these in the afternoon, so we can enjoy them as a snack at tea time. But you can have it any time of the day and if you have a sweet tooth like me kozhukatta is a perfect guilt-free snack . This is a classic one you will never get tired of eating. It seems like these sweet dumplings is an age-old traditional snack. Kozhukatta is also a popular festival offering. It is made on special days like Onam, Vishu and Vinayaka Chathurthi as offerings. Kozhukatta perunal is celebrated by the Christians of Kerala. It is the day before palms Sunday. Modhak is the North Indian version of Kozhukatta. Kerala style kozhukatta has a sweet filling. It is a quick recipe with very few ingredients, rice flour, coconut and jaggery being the tastemakers. Do ...

Kerala Chicken Curry/Home Style Chicken Curry

Kerala Chicken Curry Spicy chicken curry is a great accompaniment with rice, appam, or chapati. This chicken curry is an old comfort food recipe, simple and straight forward and you will never go wrong with this. It is a simple, easy chicken curry but tastes delicious. The flavor of earthy spices, onion tomato- masala, and coconut milk all melding into one another, to make rich and aromatic chicken curry. This home-style chicken was the first chicken curry that mom taught me. My mom is my food hero, and sometimes she got this wildly experimenting streak which drives my dad crazy, but I enjoy it the most. So let me call this home style, standardized regular curry, which she makes every Sunday. Now when I’m feeling extra nostalgic for homey taste, I make this chicken curry.  It goes well with almost anything-naans, chapatis, ghee rice, fried rice, or with freshly baked bread.   Coconut milk adds flavor and a touch of sweetness to the curry. If you like, you can add s...