Kerala Prawn Roastചെമ്മീൻ റോസ്റ്റ്

Name: Kerala Prawn Roast
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: 500 g medium prawns (chemmeen), shelled and deveined; 3 tbsp coconut oil (velichenna); 1 cup shallots (chuvanna ulli), thinly sliced; 3 sprigs curry leaves (kariveppila); 3 green chilies (pachamilagu), slit; 1.5-inch piece ginger (inji), julienned fine; 6 cloves garlic (vellulli), thinly sliced; 2 medium tomatoes, finely chopped; 2 tsp Kashmiri red chili powder (mulaku podi); 1 tsp coriander powder (malli podi); 1/2 tsp black pepper powder (kurumulaku podi); 1/2 tsp turmeric powder (manjal podi); to taste salt; 1 tbsp lemon juice

⏱ Prep 20m🍳 Cook 25m🍽 Serves 4🌿 Non-veg

Video: Shaan Geo (YouTube)

Kerala Prawn Roast is everything the state's seafood cooking does brilliantly: bold spicing, the nuttiness of coconut oil, and a technique that concentrates rather than dilutes flavour. Shallots caramelise into the prawns as the pan dries, coating each piece in a clinging crust of red chili, coriander, and black pepper. Made fast and hot, it carries the unmistakable fragrance of curry leaves toasted in coconut oil — a scent that means home to Keralites everywhere.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

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Ingredients

▪medium prawns (chemmeen), shelled and deveined500 g
▪coconut oil (velichenna)3 tbsp
▪shallots (chuvanna ulli), thinly sliced1 cup
▪curry leaves (kariveppila)3 sprigs
▪green chilies (pachamilagu), slit3
▪ginger (inji), julienned fine1.5-inch piece
▪garlic (vellulli), thinly sliced6 cloves
▪tomatoes, finely chopped2 medium
▪Kashmiri red chili powder (mulaku podi)2 tsp
▪coriander powder (malli podi)1 tsp
▪black pepper powder (kurumulaku podi)1/2 tsp
▪turmeric powder (manjal podi)1/2 tsp
▪saltto taste
▪lemon juice1 tbsp

🌍 Cooking abroad? Substitutions

Fresh curry leaves are sold at South Indian and Sri Lankan grocery stores. Dried curry leaves have much less fragrance — if that is all that is available, double the quantity and add them earlier in the cook. Frozen fresh curry leaves (common in Indian grocery freezers abroad) work as well as fresh.
Coconut oil gives this dish its authentic Keralite flavour. Outside South Asia, look for cold-pressed or virgin coconut oil at health food stores or Indian grocers. Refined coconut oil (no scent) will work in a pinch, though the flavour is flatter. Do not substitute vegetable oil — the result will taste generic.
King or tiger prawns work equally well here; adjust cooking time — larger prawns need an extra 1-2 minutes per side. In landlocked cities, frozen sustainably-sourced shrimp from an Asian grocery store roast just as well. Thaw in the fridge overnight and pat very dry before marinating.

Method

1Marinate the prawns with 1/2 tsp red chili powder, 1/4 tsp turmeric, a pinch of salt, and the lemon juice. Toss well and set aside for 15 minutes.
2Heat 2 tbsp coconut oil in a wide, heavy pan on medium-high heat. Add the marinated prawns in a single layer and cook 1-2 minutes per side just until they turn pink and curl. Remove and set aside — they will finish cooking later.
3In the same pan, add the remaining coconut oil. Add curry leaves (they will splutter), then shallots, green chilies, ginger, and garlic. Fry on medium heat, stirring, until the shallots are deep golden and beginning to crisp at the edges, about 10 minutes.
4Add chopped tomatoes and cook down until they are completely soft and the oil begins to separate, about 6-8 minutes. Add the remaining red chili powder, coriander powder, black pepper, and turmeric; stir 1-2 minutes on low heat.
5Return the prawns to the pan and toss to coat in the masala. Increase heat to high and cook, tossing regularly, for 3-4 minutes until the mixture dries out and the masala clings to every prawn. Adjust salt. Serve immediately.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.