Authentic Keralan Chemmeen Pollichathu with Steamed Matta Rice
Juicy prawns marinated in a spicy shallot-and-spice paste, wrapped in banana leaves and gently pan-roasted until fragrant. Served alongside warm, earthy red Matta rice for a quintessential coastal feast.
45min
Total Time
3
Servings
Kerala
Cuisine
Recipe
1
Clean and pat dry the prawns, then marinate them with a pinch of salt and turmeric powder for 15 minutes.
2
Heat coconut oil in a pan and sauté the sliced shallots, ginger-garlic paste, and curry leaves until translucent.
3
Add chopped tomatoes and cook until soft and pulpy, releasing their natural oils.
4
Stir in the Kashmiri red chili powder, remaining turmeric, black pepper, and salt, frying the masala well for a few minutes.
5
Pour in the tamarind extract and mix thoroughly to form a thick, cohesive coating paste.
6
Add the marinated prawns to the masala, toss to coat, and lightly sear for just two minutes—they will finish cooking in the wrap.
7
Cut the softened banana leaves into rectangular pieces and pass them briefly over an open flame to make them pliable.
8
Place a portion of the prawn masala onto the center of each banana leaf, top with a fresh curry leaf, and fold the leaves securely into rectangular parcels, tying with kitchen twine if needed.
9
Heat a flat griddle (tava) with a drizzle of coconut oil and place the wrapped parcels on it.
10
Cover and cook on medium-low heat for 5 to 7 minutes on each side until the banana leaves turn charred and the aromas intensify.
11
Serve the hot, aromatic prawn parcels immediately alongside warm, steamed Matta rice.
Ingredients
500g large prawns, peeled and deveined
2 tbsp coconut oil
1 cup shallots, finely sliced
2 tablespoons ginger-garlic paste
2 sprigs fresh curry leaves
2 tomatoes, finely chopped
2 tsp Kashmiri red chili powder
1/2 tsp turmeric powder
1 tsp black pepper powder
1 tbsp thick tamarind extract
Salt to taste
Fresh banana leaves, softened over flame
3 cups cooked red Matta rice
*This AI-generated recipe may contain inaccuracies.