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Kerala style Chemeen/Prawn Roast

Course: Side Dish
Cuisine: Indian, Kerala

Ingredients

  • Prawns preferably king size – 500 gms, deveined and cleaned
  • Shallots/small onion – 6 sliced finely
  • Green chillies ~ 3 slit
  • Ginger – 1 tsp chopped
  • Garlic – 1 tsp chopped
  • Kashmiri chilli powder – 2 tsp
  • Turmeric powder – 1 tsp
  • Homemade garam masala – 1 tsp
  • ? Cardamom – 2
  • ? Cloves – 2
  • ? Cinnamon bark – ½
  • ? Peppercorns – ½ tsp
  • ? Fennel/perinjeera seeds – ¼ tsp
  • Kodampuli/black tamarind – 2 small pieces
  • Grated coconut – ¾ cup
  • Curry leaves – a big handful
  • Salt – to season
  • Mustard seeds – ½ tsp
  • Coconut oil – 3-4 tbsp.

Instructions

  • Prepare the garam masala by dry roasting the whole spices and grinding to a fine powder.
  • Soak the tamarind in warm water for 10-15 minutes.
  • Marinate the prawns with turmeric powder, lemon juice, salt and keep for 10 minutes. Marinating with salt and lemon for long periods tends to cook the prawns and make it rubbery.
  • Heat oil in a pan (great, if you have an earthen pot), crackle mustard seeds. Saute sliced shallots, chillies, ginger, garlic and half of the curry leaves till the onions turn translucent.
  • Lower flame and add chilli powder, turmeric powder, garam masala and sauté till the raw smell disappears.
  • Add prawns and tamarind. Add ½ cup water and cook on low flame till the prawns are just done. (Cook uncovered so that the water evaporates and the prawns get dry).
  • Add grated coconut and remaining curry leaves and cook till the prawns get coated well.