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This is a spicy dish, well flavored with cocum and pepper. It's an easy chemmeen roast/fry preparation. It goes well with rice.
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3.40 from 28 votes

Kerala Style Prawns Roast (Chemmeen/Konchu Ulathiyathu)

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: kerala
Servings: 3 serving
Calories: 227kcal
Author: Jane Jojo

Ingredients

  • 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: 227kcal | Carbohydrates: 9g | Protein: 35g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 420mg | Sodium: 1321mg | Potassium: 268mg | Fiber: 2g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 24.9mg | Calcium: 268mg | Iron: 4.2mg