A spicy dish in authentic Kerala Style with  chemmen (prawns) in well balanced flavors,  Chemmen Roast (കൊഞ്ച് /ചെമ്മീൻ ഉലർത്തിയത് ) goes well with Kerala Boiled Rice and/or other main course dishes like chapattis or parotta. As like other roast recipes from Kerala cuisine, this can be served as a starter/touchings  on appropriate occasions.


For frying

  1. Shrimp                : 1 lb
  2. Chilli Powder : 1 Tbl- sp
  3. Pepper powder : 1 T-sp
  4. Ginger garlic paste : 1 T- Sp
  5. Crushed Garlic : 5 cloves
  6. Turmeric powder : ¼ T- Sp
  7. Salt for taste
  8. Oil for frying

For masala

  1. Chopped Onion : 2 (Big)
  2. Chopped green chilli : 3
  3. Crushed Garlic : 8 ( Adjust)
  4. Crushed Ginger : 1 inch
  5. ChillI powder : 1 Tbl- Sp (Adjust)
  6. Pepper powder : ½ T- Sp
  7. Fennel powder : ¼ T- Sp
  8. Garam masala : ½ T- Sp
  9. Salt for taste
  10. Curry leaves
  11. Oil : 3 Tbl – Sp (Adjust)


  • Clean and de-vein the shrimp.
  • Marinate the shrimp with the ingredients mentioned for frying (except oil) and keep it aside for about half an hour in refrigerator.
  • Then heat enough oil for frying and deep fry the shrimp and keep it aside.
  • Heat oil in a pan/ use the same pan using the left over oil and sauté the onion along with a little salt, ginger, garlic and green chilli.
  • Fry it till the onions turns brown, then add chilli powder, pepper powder, fennel powder and sauté it till the raw smell goes.
  • Add the fried shrimp and stir it for a minute, check the salt – close the lid and cook for another 2 minutes, Make sure to stir in-between to avoid sticking to the bottom of the pan.
  • Finally add the garam masala and curry leaves.



  • It is a spicy dish, so adjust the chilli powder and pepper powder to your taste.
  • Crush the garlic with skin, that will give more flavor and taste.
  • It will need more oil for sauté , use the same oil /same pan for the masala.
  • Use coconut oil for the authentic taste.

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