Spicy Shrimp Curry - Chemmeen mulakittathu

Spicy Shrimp curry - Chemmeen mulakittathu - is a basic recipe in most Kerala households and as the name suggests primarily has shrimp or prawn in a base of tomato and red chili sauce, also called "Chemmeen mulakittathu" or "Chemeen Molagitadu" in my native language and is a great combination with wheat rotis and rice.

We got a lot of tomatoes this summer from our kitchen garden and I have ever since been trying to make anything that calls for tomatoes in recipes. Picking fresh organic tomatoes from the garden is truly a great feeling, love the smell of fresh tomatoes. It has been over a month since I bought tomatoes from the grocery store! After cooking many recipes like tomato soups and salads, decided to make shrimp curry.

Jump to:

• Why you'll love this curry?
• Ingredients you will need
• How to make Spicy Shrimp Curry - Chemmeen mulakittathu?
• Shrimp in tomato and Red Chili sauce

Why you'll love this curry?

• This easy-to-make curry goes very well with rice or Rotis.
• Using Kashmiri Chilly powder in this recipe gives the curry a bright red color. Especially for people who cannot take in much spice, this is a good alternative as it is milder than the regular chilly powder and gives a good color to the curry.
• The taste of sweet tomatoes, with a little tangy tamarind and spice of the red chilly powder, makes the curry very irresistible

Ingredients you will need

• Shrimp de-veined and de-shelled
• Medium-sized tomatoes cubed
• Shallots halved or half an onion sliced
• Ginger cut into small pieces
• Garlic cut into small pieces
• Spices - Kashmiri red chilly powder, Turmeric powder
• Green chilies
• Curry leaves
• Coriander leaves
• Salt to taste
• Vegetable oil or coconut oil

How to make Spicy Shrimp Curry - Chemmeen mulakittathu?

We start by Straining the tamarind juice of a small lemon-sized tamarind ball in a warm cup of water. Take a deep-bottomed pan and heat the tamarind water. Add some more water. To this add the cut shallots, green chilies, ginger, garlic, and tomatoes. Add turmeric, chilly powder, and salt. Continue cooking until the ingredients are well cooked and the tamarind water no longer has a raw smell. Add the shrimp and continue boiling until cooked. The consistency should be thick. Next, add some sprigs of curry leaves and finally garnish with chopped coriander leaves. Add a tablespoon spoon of coconut oil to this to enhance all the flavors.

 

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