Authentic Keralan Chemmeen Roast with Warm Malabar Parotta
Juicy prawns are tossed in a fragrant, dark caramelized onion and pepper masala, infused with coastal spices. Enjoy this fiery coastal delight paired with flaky, layered Malabar parottas for a truly satisfying feast.
45min
Total Time
3
Servings
Kerala
Cuisine
Recipe
1
Marinate the cleaned prawns with a pinch of turmeric powder, red chili powder, and salt for 15 minutes.
2
Heat coconut oil in a heavy-bottomed pan or clay pot over medium heat.
3
Add sliced onions, green chilies, and curry leaves. Sauté until the onions turn deeply golden brown and caramelized.
4
Add ginger-garlic paste and sauté until the raw aroma disappears completely.
5
Stir in the chopped tomatoes and cook until they turn mushy and oil begins to separate from the masala.
6
Add turmeric powder, Kashmiri red chili powder, coriander powder, and crushed black peppercorns. Roast the spices for a minute on low heat.
7
Add the marinated prawns to the pan, tossing them well to coat evenly with the thick spice paste.
8
Cover and cook on medium-low heat for 5 to 7 minutes until the prawns are cooked through and the masala becomes semi-dry and clings to them.
9
Sprinkle garam masala and an extra sprig of fresh curry leaves on top, then turn off the heat.
10
Serve hot alongside freshly prepared, warm flaky Malabar parottas.
Ingredients
500 grams medium prawns, cleaned and deveined
3 large onions, thinly sliced
2 tomatoes, finely chopped
2 tablespoons ginger-garlic paste
2 sprigs fresh curry leaves
2 green chilies, slit
1.5 tablespoons coconut oil
1 teaspoon black peppercorns, freshly crushed
1 teaspoon Kashmiri red chili powder
0.5 teaspoon turmeric powder
1 teaspoon coriander powder
0.5 teaspoon garam masala
Salt to taste
Warm Malabar parottas for serving
*This AI-generated recipe may contain inaccuracies.