Kerala Prawns/Shrimp masala (Chemmeen/Konchu masala)

Prawns cooked and roasted in spicy onion tomato gravy, flavored with cocum. Prawns is my favorite among the seafood. A yummy side dish for rice, pulao, ghee rice, Chapati or any Indian bread. Enjoy :)

Kerala Prawns/Shrimp masala (Chemmeen/Konchu masala)Prawns cooked and roasted in spicy onion tomato gravy, flavored with cocum. Prawns is my favorite among the seafood. A yummy side dish for rice, pulao, ghee rice, Chapati or any Indian bread. Enjoy :) Notes - Use coconut oil for authentic flavor.

Summary

5250
  • Courseside dish
  • Cuisinekerala
  • Yield3 servings 3 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M

Ingredients

Prawns
1/2 kg
Masala
Onion(medium)
2 numbers
Curry leaves
1 sprig
Salt
Ginger
1 1/2 tbsps
Garlic
1 1/2 tbsps
Turmeric powder
1/2 tsp
Chili powder
1 tbsp
Pepper powder
1/2 tsp
Coriander powder
1 tsp
Garam masala
1 tsp
Tomato (large)
1 number
Cocum / kudampuli (medium)
1 number
Coriander leaves (optional)
Coconut oil / Vegetable oil

Steps

  1. Thinly slice onion. Heat 1 tbsp oil in a pan. Add sliced onion, curry leaves and some salt. Salt absorbs moisture from onion and helps onion to get cooked fast.
    Kerala Prawns/Shrimp masala (Chemmeen/Konchu masala)
  2. Saute onion until it turns brown. Add oil if needed. ** Onion should be well sauteed in this recipe. So never compromise on this step :)
  3. Grind ginger and garlic into fine paste. Add ginger and garlic paste. Add 1 tsp oil and saute it well.
    Kerala Prawns/Shrimp masala (Chemmeen/Konchu masala)
  4. Add turmeric powder, chili powder, pepper powder, coriander powder, and garam masala to the above mix. Add 2 tsp oil and saute it well until it releases a pleasant aroma.
    Kerala Prawns/Shrimp masala (Chemmeen/Konchu masala)
  5. Slice tomatoes. Add it to the above gravy and mix well. Cover and cook for around 5 minutes or until tomatoes are cooked. Add enough salt. Add cocum / kudampuli.
    Kerala Prawns/Shrimp masala (Chemmeen/Konchu masala)
  6. Add cleaned prawns and mix well. Cover and cook until prawns is done.
    Kerala Prawns/Shrimp masala (Chemmeen/Konchu masala)
  7. Prawns itself has water in it. Ideally, prawns should get cooked by the time water gets dried up. I like to add some coriander leaves at this stage. It's optional. Remove cocum. Otherwise, it might become over sour.
    Kerala Prawns/Shrimp masala (Chemmeen/Konchu masala)
  8. Once prawns is cooked, open the lid. Saute it until the consistency you desire. Serve it with rice, pulao, ghee rice, Chapati/any Indian bread. Enjoy :)
    Kerala Prawns/Shrimp masala (Chemmeen/Konchu masala)

Notes - Use coconut oil for authentic flavor.

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