Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Lunch

Chemeen Masala

Traditional 137. Chemeen Masala recipe

🧺 Ingredients

• 600g large shrimp, deveined
• 200ml thin coconut milk
• 100ml thick coconut milk
• 1 medium onion (100g), sliced
• 2 tbsp ginger-garlic paste
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 2 tsp coriander powder
• 1/4 tsp black pepper, crushed
• 30ml tamarind paste
• 3-4 green chilies, slit
• 10-12 curry leaves
• Salt to taste

👩‍🍳 How to make Chemeen Masala

1. Prepare shrimp (5 mins, no heat): Clean shrimp, remove vein along spine, pat dry. Measure exactly 600g. Visual: shrimp should be firm, translucent, not mushy.
2. Temper oil (1 min, high heat 180°C): Heat coconut oil, add mustard seeds. Visual: seeds pop and crackle.
3. Sauté aromatics (2 mins, medium heat 160°C): Add sliced onion, fry until golden. Add ginger-garlic paste, cook 30 seconds. Visual: onion caramelized, paste fragrant.
4. Add spices (1 min, medium heat 160°C): Add coriander, turmeric, black pepper. Stir well. Visual: spices release aroma.
5. Add shrimp (4 mins, medium-high heat 170°C): Add shrimp, coat with spice mixture. Cook 2 minutes. Visual: shrimp will turn pink, release liquid.
6. Add liquids (8 mins, medium heat 160°C): Add thin coconut milk, tamarind paste, green chilies, curry leaves, salt. Simmer uncovered. Visual: shrimp fully pink, sauce thickens.
7. Finish (2 mins, low heat 130°C): Add thick coconut milk, stir gently. Heat through without boiling. Visual: creamy pale pink sauce, shrimp glossy.

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