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.
- Shrimp : 1 lb
- Chilli Powder : 1 Tbl- sp
- Pepper powder : 1 T-sp
- Ginger garlic paste : 1 T- Sp
- Crushed Garlic : 5 cloves
- Turmeric powder : ¼ T- Sp
- Salt for taste
- Oil for frying
- Chopped Onion : 2 (Big)
- Chopped green chilli : 3
- Crushed Garlic : 8 ( Adjust)
- Crushed Ginger : 1 inch
- ChillI powder : 1 Tbl- Sp (Adjust)
- Pepper powder : ½ T- Sp
- Fennel powder : ¼ T- Sp
- Garam masala : ½ T- Sp
- Salt for taste
- Curry leaves
- 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.