Leave a comment  Back
GOK #27: Kuttanadan Chemmeen Roast

GOK #27: Kuttanadan Chemmeen Roast
Try this authentic and spicy prawn roast recipe from Kerala backwaters. It is yummmm!

Prawns / Shrimp ~ 500 gram
Sliced Shallots / Kochu ulli ~ 1 1/2 - 2 cups ( Note: For the sake of convenience, you can even use chopped onions )
Green chillies ~ 4 nos
Chopped ginger and garlic ~ 1 1/2 tbsp
Kashmiri chilly powder / Charadan mulaku podi ~ 1 tbsp
Turmeric powder ~ 1 tsp
Home made garam masala ~ 1/2 tbsp
Kodampuli / Fish Tamarind ~ 2 small pieces
Grated coconut ~ 3/4 cup
Curry leaves ~ 2-3 sprigs
Salt to taste 
Mustard seeds / Kaduku ~ 1/2 tsp
Coconut oil ~ 3 - 4 tbsp

For making garam masala : Grind 2 cardamoms, 2 cloves, 1 small cinnamon stick, 1/2 tsp peppercorns and 1/4 tsp fennel seed. 

First wash the kodampuli nicely and then soak it in 1/2 cup of water for about 15-20 minutes. Then marinate the cleaned prawns with 1/2 tsp turmeric powder, 1/2 tbsp lemon juice and salt and keep it aside for 15 minutes.

Then heat little oil in a pan and add mustard seeds, when it crackles, add sliced shallots, chopped green chilies, ginger, garlic, half of curry leaves and then saute till onions become soft. Then lower the flame and add red chilli powder and 1/2 tsp turmeric powder and fry till the raw smell of the powder go.
Then add garam masala along with prawns, soaked kodampuli and 1/4 cup of water and cook covered in low flame for about 10-15 minutes. Then cook uncovered till all the water in it gets evaporated and the prawns become almost dry.

Then add grated coconut along with remaining curry leaves and mix it nicely. Finally add 1 1/2 - 2 tbsp tbsp of oil and roast the prawns for another 5-10 minutes and remove from the flame.

Enjoy with rice.

Courtesy:  Leela Rajan