Kerala Style Prawns Roast (Chemmeen/Konchu Ulathiyathu)

Kerala Style Prawn Roast is a favourite dish among seafood lovers in Kerala. It is locally called konchu ulathiyathu or chemeen varattiyathu. This dish is simple to make but rich in Kerala’s signature spices and ingredients.

The flavours are bold, yet they do not overpower the natural taste of prawns. You can make this at home easily. Below, you’ll find clear steps, ingredients, tips, variations, storage guidance, and serving suggestions.

What is Kerala Style Prawn Roast?

Kerala Style Prawn Roast is a semi-dry seafood dish made by slow-roasting prawns with small onions, curry leaves, coconut oil, and traditional Kerala spices. The ingredients are cooked together over low heat and roasted until the oil separates and the masala coats the prawns.

The texture of the dish is balanced. It is not too dry and not fully gravy. The aroma captures the essence of Kerala with sautéed onions in coconut oil, curry leaves, roasted coconut, and fresh prawns.

Kudampuli, mostly used in seafood dishes, adds mild sourness. Black pepper and chilii bring the heat. Fried coconut pieces give crunch and a slight sweetness. Every bite offers spice, tang, sweetness, and a true coastal finish.

This roast style is also used in Kerala Style Chicken Roast, especially loved for its rich masala.

Why You'll Love This Recipe?

This dish uses simple ingredients and easy steps. It still brings great flavour with very little effort. The only real task is cleaning the prawns. You can use frozen cleaned prawns or clean them earlier to save time.

It pairs well with rice, ghee rice, chapati, or puttu. You don’t need any extra gravies. It is versatile, quick to cook, and perfect for both busy weekdays and relaxed weekend meals.

Recipe Ingredients

1. Prawns / Shrimp
Fresh prawns are always preferred. For roasting, use prawns without the head. It makes eating easier. Head-on prawns are usually used in curries, soups, or gravy-based dishes. For a quick option, try the Easy Chemmeen Fry Recipe that comes together in minutes.

2.Cocum / Kudampuli / Malabar Tamarind
This is a sun-dried sour fruit. It is black in color and has a leathery texture. Commonly used in fish curries across South India, it adds a mild tang and depth.

3.Other Key Ingredients
This recipe uses crushed ginger, garlic, sliced small onions, turmeric, chilli powder, coriander powder, and black pepper. These bring the base flavour and heat that define konchu ullathiyathu.

Thengakothu (small square-cut coconut pieces) and fresh curry leaves are added for texture and aroma. They roast in coconut oil and give the dish its signature crunch and Kerala fragrance.

Exact quantities and nutritional details are given in the recipe card below.The same base without Kudampuli works well for Nadan Spicy Beef Ulathiyathu too.

Variations to Try

Chemmeen Varattiyathu is a flexible dish. You can easily adjust it based on what you like or what you have. To increase sourness and balance the heat, add a small chopped tomato while making the masala base.

If you prefer a milder roast, add a little coconut milk at the end after roasting. For a smoother texture, skip the roasted coconut bits.

You can also replace prawns with other seafood like koonthal (baby squid), elambakka (clams), or kallumakkaya (mussels). It also works well with chicken, beef, or pork. Only the cooking time changes. The masala stays the same.

Kudampuli is best used for seafood. Skip it in meat versions and use tomato instead.

Potatoes or soya chunks work well instead of prawns for a vegetarian version.For a simpler, protein-rich option, go with Nadan Mutta Roast.

Tips And Tricks

1. Do not overcook the prawns. They turn rubbery very fast.
2. Use shallots (cheriya ulli) instead of big onions for better flavour. Choose them when possible.
3. Marinate the prawns for at least 30 minutes. This helps the spices soak in well.
4. After roasting, you can add a pinch of freshly crushed pepper if you like extra heat.
5.  Always cook on a low flame. Let the spices, coconut, and prawns slowly roast together for the best flavour.

How To Make Kerala-Style Prawns Roast(Step-by-Step Guide)

STEP 1 : Wash and clean the prawns. Mix together turmeric powder, pepper powder, ginger, and garlic (paste form), Kudampuli, salt curry leaves. Marinate prawns well with this mix.

STEP 2 : Cover and cook marinated prawns in a pan. Prawns itself has water in it. So you may need to add only 1 - 2 tablespoon water to it. It should not get overcooked as well.

STEP 3 : Ideally, prawns should get cooked by the time water gets dried up.

STEP 4 : Heat 1 -2 tablespoon oil in a pan. Fry the coconut pieces in medium flame. Stir it continuously. Remove the fried pieces and keep it aside.

STEP 5 : Heat oil in the same pan and add finely sliced small onion. Sauté until it becomes golden brown color.

STEP 6 : Add chilli powder, coriander powder, and garam masala to it. Sauté it well. Add oil if required.

STEP 7 : Now add cooked prawns and fried coconut pieces to the above mixture. Adjust salt. 

STEP 8 : Mix well, add required oil and cook it covered for around 10 minutes. Stir in between. Prawns get roasted well with this. 

If you love prawns and Kerala flavors, try our Nadan Prawns Curry with Roasted Coconut Recipe.

Serving Suggestions

Enjoy this roast with Kerala porotta for the most authentic experience. It also pairs well with chapati or naan.

You can serve it with puttu, vellappam,appam or dosa (especially thattukada-style). In the Malabar region, it's commonly eaten with neypathiri, pathiri, or mutta surka.

It goes well with ghee rice, giving a slight biriyani feel. If serving with plain rice, it’s usually kept as a side along with other curries.

Storage Instructions

Kerala Style Prawn Roast stays fresh for 1 to 2 days in the fridge. Store it in a clean, dry, airtight container.

Reheat only once. Let it come to room temperature, then warm it in a microwave or pan with a small splash of water.

Avoid freezing after cooking. The texture and smell of prawns may change once thawed.

Frequently Asked Questions (FAQ)

More Kerala Style Roast Recipes To Try

I’d love to hear your thoughts if you have tried this! Please leave a ⭐️ rating and a comment below. Don’t forget to share your photos on Instagram and tag @a_little_bit_of_spice

Kerala Style Prawns Roast (Chemmeen/Konchu Ulathiyathu)

Jane Jojo

This is a spicy dish, well flavored with cocum and pepper. It is a simple and quick chemmeen roast preparation. It goes well with rice.

3.40 from 28 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine kerala

Servings 3 serving

Calories 227 kcal

Ingredients

  

1x2x3x

• ▢ ½ Kilogram Prawns

Marination

• ▢ ½ Teaspoon turmeric Powder
• ▢ ½ Tablespoon pepper Powder
• ▢ 1 Tablespoon ginger
• ▢ 1 Tablespoon garlic
• ▢ 1 Cocum (Kudam puli, medium piece)
• ▢ salt
• ▢ 1 sprig curry leaves

Masala

• ▢ 1 Cup onion Small
• ▢ ½ Tablespoon Chilly Powder
• ▢ 1 Teaspoon coriander Powder (optional)
• ▢ 1 Teaspoon garam masala ( optional)
• ▢ coconut oil / vegetable oil
• ▢ 2 Tablespoons Thengakothu (Small Square Size Coconut Pieces )
• ▢ salt

Instructions

 

• Wash and clean the prawns. Mix together turmeric powder, pepper powder, ginger and garlic (paste form), cocum, salt curry leaves. Marinate prawns well with this mix.
• Cover and cook marinated prawns in a pan. Prawns itself has water in it. So you may need to add only 1 - 2 tablespoon water to it. It should not get overcooked as well.
• Ideally, prawns should get cooked by the time water gets dried up.
• Heat 1 -2 tablespoon oil in a pan. Fry the coconut pieces in medium flame. Stir it continuously. Remove the fried pieces and keep it aside.
• Heat oil in the same pan and add finely sliced small onion. Saute until it becomes golden brown color.
• Add chilli powder, coriander powder, and garam masala to it. Saute it well. Add oil if required.
• Now add cooked prawns and fried coconut pieces to the above mixture. Adjust salt.
• Mix well, add required oil and cook it covered for around 10 minutes. Stir in between. Prawns get roasted well with this.

Notes

1. Do not overcook the prawns. They turn rubbery very fast.
2. Use shallots (cheriya ulli) instead of big onions for better flavour. Choose them when possible.
3. Marinate the prawns for at least 30 minutes. This helps the spices soak in well.
4. After roasting, you can add a pinch of freshly crushed pepper if you like extra heat.
5.  Always cook on a low flame. Let the spices, coconut, and prawns slowly roast together for the best flavour.

Nutrition

Calories: 227kcalCarbohydrates: 9gProtein: 35gFat: 4gSaturated Fat: 2gCholesterol: 420mgSodium: 1321mgPotassium: 268mgFiber: 2gSugar: 2gVitamin A: 420IUVitamin C: 24.9mgCalcium: 268mgIron: 4.2mg

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