Chemmeen Kovakka Thoran (Prawns & Ivy Gourd Stir Fry With Coconut)

This Chemmeen Kovakka Thoran is a simple yet flavor packed Kerala lunch side dish recipe. Vegetables cooked with fish/meat is a common dish in Kerala.

However, apart from the potatoes I add to meat/chicken dishes, I rarely cook this kinda dishes. There's no particular reason as such, but it doesn't happen often.

How about you? Are you a fan of such dishes?

Anyways, here I've used small variety of prawns and kovakka (ivy gourd) to make a thoran for lunch. I like both prawns and kovakka, so the idea of these two combined together appealed to me!

It was different from the usual veggie thoran and a welcome change to our usual lunch menu. This chemmeen kovakka thoran with rice and kachimoru makes for a comforting lunch.

Do give it a try and let me know what you think?

Btw, check out other similar recipes like beef kaya, unakka chemmeen muringakka curry

Chemmeen Kovakka Thoran
  • Save

Chemmeen Kovakka Thoran

Print Pin
Course: Lunch, Dinner, Main Course
Cuisine: Indian, South Indian, Kerala, Keralan
Keyword: Chemmeen, Prawns, Kovakka
Author: Maria Jose Martin


  • 150 gms Cleaned Prawns (measured after cleaning (refer notes))
  • 250 gms Kovakka (sliced into thin rounds)
  • 1 Onion, small size (sliced)
  • 1.5 -2 tsp Minced garlic
  • 3/4 cup Grated coconut
  • 1/2 tsp Turmeric powder (divided)
  • 1.5 tsp Kashmiri chilli powder
  • 1/4 tsp Pepper powder
  • 6 Small/Pearl onion (sliced)
  • 2 Green chilli (slit lengthwise)
  • 2 tbsp Coconut oil
  • 1/4 tsp Mustard seeds
  • Curry leaves
  • Salt


  • Marinate cleaned prawns with salt, 1/4 tsp turmeric powder and 1/2 tsp Kashmiri chilli powder.
  • Crush coconut with a pinch of turmeric and keep aside.
  • Heat oil (1 tbsp) in a wide pan and add sliced onion and minced garlic. Cook till it begins to brown.
  • Add 1/4 tsp turmeric powder, 1 tsp Kashmiri chilli powder and 1/4 tsp pepper powder. Cook for 2-3 mins, till the raw smell goes.
  • Add sliced kovakka and mix well. Cover and cook for 10-12 mins, till kovakka is half done.
  • Add marinated prawns and cook covered for another 10 mins. Make sure the water is dried completely.
  • Heat oil (1 tbsp) in another pan and crackle mustard seeds. Add sliced pearl onions and green chillies. Cook till the onions begin to brown.
  • Add crushed coconut and cook on low flame for 5-6 mins or till the raw smell goes.
  • Add cooked prawns and kovakka. Mix well. Cover and cook for another 2-3 mins. Switch off flame and add curry leaves and drizzle 1 tsp of coconut oil.


I used small variety of prawns for this recipe. Though you can use medium size prawns also, small variety is more tastier for this recipe.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
  • Save

Have you tried this out? We'd love to hear your thoughts...

Share via
Copy link