Authentic Keralan Chemmeen Pollichathu with Warm Malabar Parotta

Name: Authentic Keralan Chemmeen Pollichathu with Warm Malabar Parotta
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 3
Cuisine: Kerala
Ingredients: 500g large prawns, cleaned and deveined; 2 large banana leaves, cut into squares and softened over flame; 3 tablespoons coconut oil; 2 large onions, finely sliced; 2 tomatoes, finely chopped; 1 tablespoon ginger-garlic paste; 2 sprigs fresh curry leaves; 2 tablespoons shallots, chopped; 1 teaspoon Kashmiri red chili powder; 1/2 teaspoon turmeric powder; 1 tablespoon coriander powder; 1 teaspoon black pepper powder; 1 tablespoon thick tamarind extract; Salt to taste; 3 freshly prepared warm Malabar Parottas for serving

Succulent prawns are coated in a fiery, aromatic spiced paste, wrapped in fragrant banana leaves, and gently pan-roasted. This traditional coastal delicacy offers a brilliant harmony of tangy tamarind and rich coconut flavors.

Photo by Milton Das on Pexels

45min Total Time

3 Servings

Kerala Cuisine

Recipe

Marinate the cleaned prawns with a pinch of turmeric, half of the red chili powder, and salt for 15 minutes.

Heat coconut oil in a pan and lightly pan-fry the marinated prawns for just two minutes until half-cooked. Remove and set aside.

In the same oil, sauté the sliced onions, shallots, and ginger-garlic paste until golden brown.

Add the curry leaves, chopped tomatoes, and remaining dry spice powders, cooking until the oil separates from the masala.

Stir in the thick tamarind extract and season with salt, simmering until you get a thick, cohesive coating paste.

Gently fold the partially cooked prawns into the spiced masala mixture and turn off the heat.

Place a softened banana leaf piece on a flat surface, spoon a portion of the prawn masala onto the center, and fold the leaf tightly into a rectangular parcel, securing it with kitchen twine if needed.

Heat a tawa on medium-low flame, place the wrapped banana leaf parcels on it, and roast for 4-5 minutes on each side until the aromas infuse deeply.

Carefully unwrap the steaming banana leaf parcels at the table and serve immediately alongside warm, flaky Malabar Parottas.

Ingredients

500g large prawns, cleaned and deveined

2 large banana leaves, cut into squares and softened over flame

3 tablespoons coconut oil

2 large onions, finely sliced

2 tomatoes, finely chopped

1 tablespoon ginger-garlic paste

2 sprigs fresh curry leaves

2 tablespoons shallots, chopped

1 teaspoon Kashmiri red chili powder

1/2 teaspoon turmeric powder

1 tablespoon coriander powder

1 teaspoon black pepper powder

1 tablespoon thick tamarind extract

Salt to taste

3 freshly prepared warm Malabar Parottas for serving

*This AI-generated recipe may contain inaccuracies.