INGREDIENTS :
- Prawns /Shrimp / ചെമ്മീന് / Chemmen / Konju - 250 gms, peeled and cleaned
- Ginger & Garlic - 1 tbsp. each, crushed
- Green chillies – 1, slit lengthwise.
- Red chilli powder - 1 tbsp.
- Turmeric powder - ½ tsp.
- Coriander powder - ½ tbsp.
- Garam masala - ½ - 1 tsp. (optional)
- Asafoetida (kaayam) – 1/2 tbsp.
- Kokum (kudam puli) - 2-3 small pieces soaked in warm water for around 10 minutes.
- Onions - 2, sliced finely
- Salt – to taste
- Lime juice – 2 tsp.
- Curry leaves
- Coconut oil – 6 Tbsp.
INSTRUCTIONS
- Wash and clean well the prawns / Chemmens. Marinate the prawns with half of the ginger & garlic, red chilli powder (half of it), 1/2 tsp. coriander powder & pinch turmeric powder,1/4 tbsp. asafoetida, lime juice and salt. Keep it aside for 30 minutes.
- Heat oil in a pan and fry the marinated prawns in oil on medium flame and keep aside.
- In the same pan, add add finely sliced onion and saute for 2 minutes. Then add remaining ginger & garlic, green chilly, curry leaves and saute till the onion becomes light brown. Add the remaining chilli powder, coriander powder, asafoetida, turmeric powder & garam masala (if using) and fry till the raw smell goes and oil starts appearing.
- Now add the kokum water and mix everything well and allow it to cook on medium flame for 3-4 minutes.
- Add the fried prawns. Check for the salt (since prawns are already marinated with salt, adjust the salt for the gravy accordingly). Mix well and add 2-3 tbsp. of water. Cook it till the water is dried and prawns are well coated with masala. I like the prawns to be roasted well, so I keep it for around 8-10 minutes on low flame, by stirring it in between. Switch off the flame. Mouth watering Chemmen Roast is ready. Transfer it to a serving dish. Serve with rice, Chappathi , Naan or Appam.
