🍤 Special Chemmeen Molly (Prawn Molee) – Kerala Style Recipe
Chemmeen Molly (or Molee) is a delicious Kerala-style prawn curry made with coconut milk, mildly spiced and creamy. A perfect pair with appam, idiyappam, or rice!
🧂 Ingredients:
To marinate prawns:
- Medium prawns – 500 g (cleaned and deveined)
- Turmeric powder – ¼ tsp
- Red chilli powder – ½ tsp
- Salt – to taste
For the curry:
- Coconut oil – 2 tbsp
- Mustard seeds – ½ tsp
- Curry leaves – a few
- Green chillies – 2 (slit)
- Ginger – 1 tsp (finely chopped)
- Garlic – 1 tsp (finely chopped)
- Onion – 2 (thinly sliced)
- Tomato – 1 (sliced)
- Turmeric powder – ¼ tsp
- Black pepper powder – ½ tsp
- Thin coconut milk – 1 cup
- Thick coconut milk – ½ cup
- Salt – to taste
- Lemon juice or vinegar – 1 tsp (optional)
🔥 Preparation Method:
- Marinate the cleaned prawns with turmeric, chilli powder, and salt. Keep aside for 15–20 minutes.
- Heat coconut oil in a pan, splutter mustard seeds, then sauté curry leaves, green chillies, ginger, and garlic.
- Add onions and sauté until light golden. Add tomatoes and cook till soft.
- Sprinkle turmeric and pepper powder. Mix well.
- Add the marinated prawns and sauté for 3–4 minutes until they curl up.
- Pour in thin coconut milk, cover and cook on low flame for 8–10 minutes.
- Finally, add thick coconut milk and gently stir. Do not boil after adding thick coconut milk.
- Adjust salt, drizzle a little lemon juice or vinegar for slight tang.
- Garnish with fresh curry leaves. Serve hot.
🍽️ Best Served With:
- Appam
- Idiyappam
- Kerala Matta Rice
- Ghee rice or Coconut milk rice
