Malabar Chemmeen Roast
Succulent prawns are slow-roasted in a fragrant blend of shallots, curry leaves, and freshly ground spices. This classic Kerala delicacy delivers a deeply satisfying balance of fiery heat and aromatic warmth.
45min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Clean and wash the prawns thoroughly, then marinate with a pinch of turmeric, half the chilli powder, and salt for 15 minutes.
2
Heat coconut oil in a thick-bottomed clay pot or pan over medium heat.
3
Add crushed fennel seeds and fresh curry leaves, letting them splutter for a few seconds.
4
Add the sliced shallots and sauté until they turn golden brown.
5
Stir in the ginger-garlic paste and cook until the raw aroma disappears completely.
6
Add the chopped tomatoes and cook until they turn soft and oil begins to separate from the masala.
7
Mix in the remaining turmeric powder, Kashmiri red chilli powder, and freshly ground black pepper.
8
Add the marinated prawns, toss well to coat them in the spicy masala, and cover with a lid.
9
Cook on medium-low heat for about 5 to 7 minutes until the prawns are just cooked through and the masala becomes semi-dry and clings to them.
10
Garnish with fresh coriander leaves and a few extra curry leaves, then serve hot with appam or Kerala parotta.
Ingredients
500g large prawns, peeled and deveined
2 cups shallots, thinly sliced
2 tablespoons coconut oil
2 sprigs fresh curry leaves
1 tablespoon ginger-garlic paste
2 medium tomatoes, finely chopped
1 teaspoon Kashmiri red chilli powder
1/2 teaspoon turmeric powder
1.5 tablespoons freshly ground black pepper
1 teaspoon fennel seeds, crushed
Salt to taste
1 tablespoon fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.