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.

Ingredients

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)

Method

• 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.

Tips:-

• 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.