Chemmeen Roast (Kerala Prawn Roast)

Chemmeen means prawns in Malayalam. In this dry roast the prawns are cooked with kudampuli (kokum or Malabar tamarind) for sourness, then roasted with lots of shallots, curry leaves and black pepper in coconut oil.

Great with rice and a simple dal, or with appam.

• Serves 3
• Prep 15 min
• Cook 25 min
• gluten-free · dairy-free · Spicy
• Famous in Kerala

Ingredients

• 400 g prawns, shelled and deveined
• ½ tsp turmeric, 1 tsp Kashmiri chilli powder, ½ tsp salt
• 2 pieces kudampuli or kokum, soaked in 50 ml warm water (or 1 tsp tamarind paste)
• 3 tbsp coconut oil
• ½ tsp mustard seeds
• 12 shallots or 1 large onion, sliced
• 1 tbsp ginger and garlic, chopped
• 2 green chillies, slit
• 2 sprigs curry leaves
• 1 tomato, chopped
• 1 tsp coriander powder
• 1 tsp crushed black pepper
• ½ tsp garam masala

Method

1. Cook the prawns with turmeric, chilli, salt and the kokum with its water for 4–5 minutes until just cooked. Keep the liquid.
2. Heat the coconut oil and crackle the mustard seeds. Fry shallots, ginger, garlic, green chillies and curry leaves until deep golden, 10 minutes.
3. Add coriander powder and the tomato and cook until mushy.
4. Add the prawns with their liquid and roast on high heat for 4–5 minutes until dry and coated.
5. Finish with black pepper, garam masala and a few raw curry leaves.

Tip: Take the kokum pieces out before serving – they are very sour.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.