Chemeen Mulagittathu

Chemeen Mulagittathu


In kerala , seafoods are prepared in various styles . Talking about prawns it is made using coconut, without coconut, tamarind based, roasted prawns and so on. This recepie is a spicy version made using red chilli powder and kerala tamarind to give it a tangy taste. This tastes better if you keep for hours before serving.

Preparation time: 10 mins

Cooking time: 20 mins

Serves: 4


  • Prawns : 1/4 kg
  • Shallots / pearl onion: 12 to 15 sliced
  • Tomato : 1 chopped
  • Kudampuli / brindleberry : 2 small
  • Ginger : 1 small piece juliened
  • Garlic : 1 tsp sliced
  • Curry leaves : few
  • Red chilli powder: 1 tsp
  • Kashmiri chilli powder: 1 tbsp
  • Pepper powder: 1/2 tsp
  • Fenugreek powder : 1/4 tsp
  • Salt: for taste
  • Coconut oil: 2 tbsp


  • Clean prawns and keep aside.soak kudampuli in little water.
  • Heat oil in a kadai or earthern vessel ( cooking in earthen vessels adds up more taste ).
  • Add ginger , garlic and curry leaves and saute for a minute.
  • Add sliced onions and saute till it turns translucent.
  • Add all the dry spice powders and mix.
  • To this add the soaked kudampuli with 1 cup water.
  • Add prawns and sliced tomatoes and season with salt.
  • Cover and cook for 10 mins.
  • Check for seasoning , switch off the flame.
  • Add 1 tsp of coconut oil on top and sprinkle few curry leaves. Keep it covered.
  • Tastes best if served after few hours.
Dentist by profession.. I just love cooking and I try making innovative recepies..
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