Chemmeen Peera / Prawns with Grated Coconut

Prep Time              : 20-25 mins

Cook Time              : 20 mins

Serves                      : 5 to 6 persons


  • Prawns – 1/2 Kg (cleaned and deveined)
  • Coconut shredded – 1 large coconut / 1 1/2 small coconuts
  • Green Chillies – 4 nos. – Slit
  • Small onions (Shallots) – 5-6 nos.(chopped)
  • Ginger – 1 inch piece (chopped)
  • Curry leaves – 2 sprigs
  • Turmeric powder – 1 tsp.
  • Kudampuli (Fish Tamarind) – 3 to 4 medium pieces (cleaned)
  • Coconut oil – 4 to 5 tsp./ as required
  • Salt to taste



  1. Clean, devein the prawns , cut them into small pieces (1 inch) and keep aside.
  2.  Wash and soak the kudampuli in water for 8-10 mins.
  3.  Mix the prawns, grated coconut, ginger, shallots, green chillies, turmeric powder and salt. Give this mixture a quick grind in the mixie.
  4.  Heat coconut oil in a claypot and then add the above mixture along with 1/2cup water, kudampuli and salt.
  5.  Cover and cook on medium heat for 8-10 mins with occasional stirring. Ensure there is enough water so that the mixture does not get burned at the bottom of the vessel.
  6. Open the lid, add full curry leaf sprigs and coconut oil to the mixture and cook for another 5 mins.
  7. Ensure there is a little water in the dish as it will become dry once it cools down.


  1. Normally Peera dishes have chilli powder but I prefer the dish not to be too spicy and also have a yellow colour hence I do not add the chilli powder and instead use green chillies.
  2. If you are using small prawns (2 inch size) do cut them into 2 pieces so that the individual pieces absorb the flavour.
  3. If you have an Earthen/Clay pot then prepare the dish in it as the taste would taste better.



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