Thursday, July 14, 2011

Kaya thoranum chemmen curryum /Raw plantain stir fry with prawns curry (Serves 4-5)

Kaya thoranum chemmen curryum

Hello everyone..Hope all is well with you guys. Things were crazy for the past two weeks and that’s why the long silence. The recipe we are sharing today is a variant for the traditional “kappa and meen curry” the ultimate unique combo of Kerala. I learned to make this from Asha aunty and it has become a regular dish at my dinner table from then. This recipe makes it easier for people who live in places where it is difficult to find kappa/yuca root. It is an equally enjoyable combination and we hope you all will enjoy the same as much as we did…..

Raw plantain/ pacha kaya 2 big, peeled and cut to medium cubes
Salt as needed

For the seasoning

Mustard seeds ¼ tsp
Urad dal ½ tsp
Dry red chilly 2 nos
Curry leaves be generous
Coconut oil 1 TBSP

For grinding

Grated coconut ¾ cup
Cumin seeds ¼ tsp
Garlic 1 clove
Red chilly powder ½ tsp
Turmeric powder ¼ tsp

Kaya thoranum chemmen curryum


In a deep vessel add 1 TBSP coconut oil, splutter mustard seeds followed by all other ingredients under seasoning. Next add the cubed plantains and around ¾ cup water and cook at medium flame. Add salt and cook covered for about 7-10 minutes.

Meanwhile, grind together all the ingredients under grinding section and set aside. Once the plantains are cooked and the water is 90% evaporated, add the ground coconut mixture and MIX WELL. Cook for 2 more minutes and remove from flame.

Chemmen curry/prawn curry

Kaya thoranum chemmen curryum

Chemmen/ prawn ½ kg
Fish masala 5 TBSP ( we used diners brand)
Alternately you can add 3-4 TBSP red chilly powder +1 tsp turmeric powder + ¼ tsp fenugreek powder
Green chilly 2 nos, chopped
Shallots 6 nos, cut to quarters
Garlic 10 cloves, cut to quarters
Ginger 2’ piece, cut to chunks
Gamboge/Kudampuli 5 nos
Curry leaves 3 sprigs
Coconut oil 3 TBSP
Salt as needed


Add oil in a deep pan (preferably a meen chatti/clay pot) at medium heat. Once hot add shallots, garlic, ginger, green chilly and salt and sauté for about 5 minutes. Next add the fish masala (or the powders) and continue sautéing for another 7-10 minutes or until raw smell from the masala is completely gone. Add about 2-2 ½ cups of water and the gamboge and bring this to a boil. Once boiling keep for another 10 minutes and then add the chemmen/ prawns. Cook covered for about 20 minutes, stirring occasionally. Check for salt and remove from flame. Enjoy with the kaya thoran…

Kaya thoranum chemmen curryum


*This is spicy curry, so you can reduce the amount of spices accordingly
*Chemmen/prawns can be replaced with any kind of fish of your choice
*This curry tastes the best the next day…



  1. Both the curry looks yum ...fab

  2. Wow beautiful combo,looks fabulous..makes me drool

  3. Great combination, you have got me so hungry and it is not even lunch time yet:):)

  4. Ithu kollam...chemmeen curry kandittu vaayayil vellam vannu...kaayaude ee recipeyum kollam...njan ithinne puzhukkakitannu undakar...ithu next time try always...super clicks..

  5. wow dear looks gr8...will sure try it are drool it

  6. delicious looking curry flavourful

  7. Yummy fav it.

  8. Nice presentation n yummy looking curry

  9. thoran adipoli..kandittu kothiyavunnu...

  10. Nice combo , loved the kaya thoran click

  11. Prawns curry adipoli tto.. other one.. puzhukku - ammamma used to make on some vratham days with kadala curry. Nostalgic aavunnu :)

  12. WOW!!! This is absolutely tempting & yummy!!!

  13. hooo vere onnum venda...choru koshal akkum...


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