Kerala, a veritable paradise for seafood lovers, has a plethora of delicacies from the ocean. Chemmeen Kari or Prawn Curry is one of the most delicious dishes the State has to offer with its perfect blend of rustic spices. A popular non-vegetarian tribal cuisine dish, we bring you the recipe and method of preparing Chemman Kari.

Ingredients
Prawns (chemmeen) -250 g
Chilli powder - 1 tsp.
Turmeric powder - ½ tsp.
Coriander powder - 2 tsp.
Pepper powder - ½ tsp.
Crushed ginger - a pinch
Garlic - 2 pods
Green chilli - 4 to 5
Coconut oil - 2 tsp.
Mustard     
Curry leaves     
Coccum (kudampuli) - 2 or 3
Cumin (roasted and powdered) - 1 tsp.
Salt - to taste

Method of Preparation
Heat some water in an earthen vessel. Put turmeric powder, cut pieces of green chillies, chilli powder, coriander powder, crushed ginger and coccum. Leave the ingredients like that for some time.

Next, add the prawns and cover the vessel. After some time, remove the cover and into the boiling ingredients add crushed garlic. Stir nicely. Into this add pepper powder and stir well.

Next, take a small pan and heat some oil. Put some mustard and curry leaves and stir. You can now add this on top of the cooked prawns.