Name: Chemeen Mulakittathu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 500 grams medium-sized shrimp, cleaned and deveined (Fresh or frozen shrimp works great.); 2 tablespoons coconut oil (Virgin coconut oil preferred for flavor.); 1 teaspoon mustard seeds (Yellow mustard seeds preferred.); 1/4 teaspoon fenugreek seeds (Skip or substitute with dried thyme if needed.); 6 cloves garlic, crushed (Adjust quantity for a milder flavor.); 1 inch piece ginger, chopped (Fresh ginger is preferable.); 2 green chilies, slit (Deseed for less heat, or use red pepper flakes.); 2 sprigs curry leaves (Key for authentic flavor.); 1 medium onion, sliced (Shallots can be used for a sweeter flavor.); 1 1/2 tablespoons Kashmiri chili powder (Regular chili powder can be used.); 1/2 teaspoon turmeric powder; 2 tablespoons tamarind extract (Substitute with lemon juice if necessary.); Salt to taste (Adjust according to your liking.); 1 cup water (Fish stock can boost the flavor.)

This delightful Chemeen Mulakittathu or as it’s charmingly known in English, “The Snake and the Peppers” comes together in about 30 minutes and is made all in one pot for a easy weeknight dinner that your family will absolutely love! The best part is you can easily switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal; perfect for whipping up something delicious with whatever you’ve got lying around!

What You’ll Need for Chemeen Mulakittathu

500 grams shrimp (medium-sized, cleaned and deveined)
2 tablespoons coconut oil
1 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
6 cloves garlic (crushed)
1-inch piece ginger (chopped)
2 green chilies (slit)
2 sprigs curry leaves
1 medium onion (sliced)
1 1/2 tablespoons Kashmiri chili powder
1/2 teaspoon turmeric powder
2 tablespoons tamarind extract
Salt to taste
1 cup water

Making This Chemeen Mulakittathu

Now that you’ve gathered your ingredients, let’s get cooking!

Warm It Up: Place your clay pot or deep-bottomed pan on medium heat and let it warm up for a minute or two. Seriously, you want to get it nice and hot!
Heat the Coconut Oil: Add the coconut oil. Let it melt and become hot, watch out, we don’t want it to smoke!
Toast the Mustard Seeds: Toss in the mustard seeds and let them splutter! It’s such a satisfying sound; just wait for it to happen, and enjoy the aroma!
Add the Aromatics: Next, add the fenugreek seeds, garlic, ginger, green chilies, and half the curry leaves. Sauté until fragrant, about 1-2 minutes. Your kitchen is already going to smell amazing!
Caramelize the Onions: Add the sliced onions and cook until they turn translucent and golden brown. This is when the magic happens, folks!
Season it Up: Stir in the Kashmiri chili powder and turmeric. You’ll want to cook those spices for about a minute to toast them, until fragrant, before moving on.
Add the Liquid: Pour in the tamarind extract and water. Add a couple of pinches of salt and bring everything to a boil. Then, reduce the heat a bit and let it simmer for about 5 minutes.
Shrimp Time: Add in your cleaned shrimp. Cook for 6 to 8 minutes until they turn pink and are cooked through. Make sure to stir occasionally to avoid anything sticking to the bottom of the pot!
Final Touch: Add the remaining curry leaves. Give it a gentle stir and let it rest, covered, for about 5 minutes. Trust me, letting it sit is a game changer!
Serving: Serve hot with steamed rice or Kerala parotta. Looks so good, right?!

Why I Love This Recipe

This is my go-to recipe when I crave a taste of comfort and warmth. As a busy home cook, I really appreciate how quickly it comes together, and it’s loaded with flavor, seriously, it’s a family favorite! Whether you’re on a tight schedule or feeling adventurous with your pantry, Chemeen Mulakittathu is adaptable and just all-round delightful. And the best part? My kids who are notoriously picky, always ask for seconds. That’s a win in my books!

Serving and Storing Tips

What to Serve With This: Typically, I serve this delicious shrimp curry with steamed jasmine rice or Kerala parotta, flatbreads work great for scooping up the flavorful sauce!
How Long It Keeps: Leftovers can be stored in an airtight container in the fridge for about 2-3 days.
Reheating Instructions: For the best reheating experience, pop it in a pot on low heat and stir it occasionally. Microwaving works too, but it can sometimes make the shrimp a bit rubbery, so be cautious!
Freezer Friendly: Yes! You can freeze Chemeen Mulakittathu. Just pack it well in freezer-safe containers, and it should be good for about 1-2 months. Thaw it in the fridge overnight before re-heating.

Why This Recipe Works

Quick & Easy

This dish truly comes together in under 30 minutes! Perfect for when you’re short on time but still want something that feels special.

One Pot

Minimal cleanup required, everything happens in one pot! That means fewer dishes for you, which is always a plus in my kitchen.

Budget-Friendly

Uses affordable, everyday ingredients. Whether you have shrimp or want to use whatever proteins you find in your fridge, it’s a flexible dish!

Comfort Food

Loaded with tons of flavor, this dish will warm you from the inside out, truly comfort food at its best!

Customizable

Don’t have any particular ingredients? No worries! This recipe is incredibly forgiving and can be adapted based on what you have on hand.

If you loved this Chemeen Mulakittathu, be sure to check out my Singapor e an Chilli Crab, my Crab Cakes with Lemon Aioli, or my Red Snapper with Creamy Creole Sauce! These are just as flavorful and easy to whip up during a busy week!

So, what are you waiting for? Grab those ingredients and let’s get cooking! Chemeen Mulakittathu is waiting for you to turn your kitchen into a flavor paradise, and I promise you, and your family are going to love it! Happy cooking! Follow us on Pinterest for daily meal inspiration!