This is another version of the Prawn Roast I had posted earlier. Prawn is briefly cooked with coconut pieces and masalas and is then roasted in coconut oil. This is a famous dish of the "Shappu Kada" (Toddy shops) across Kerala. This dried and spicy prawn dish goes very well with rice and moru curry, as a side dish or as a wrap with chapathi and is also a great cocktail snack along with thengin kallu (coconut toddy), or with scotch or beer. Do try this for Christmas or New Year and let me know which way you liked it :) :)
Chemmen Ularthiyathu with Thenga Kothu / Kerala Style Prawn Roast with Coconut Pieces
Cleaned Prawns / Shrimps - 250 gm
Coconut pieces - ⅓ cup, cut in to thin squares
Chili powder - 1 tbsp
Turmeric powder - ½ tsp
Crushed Black Peppercorns - ¼ tsp
Ginger, chopped - ½ tsp
Kudampuli / Kokum - 2 pieces, soaked in ¼ cup of water
Curry leaves - few
Salt to taste
Chumannulli / Shallots - 20, sliced (can replace with 1 Onion)
Garlic - 3 cloves, chopped
Coconut oil - 2 tbsp
- Combine prawns, coconut pieces, chili powder, turmeric powder, crushed peppercorns, ginger and kudampuli / kokum along with the soaked water in a pan. Cook for 5 minutes over medium heat, until all the water has evaporated and the prawns are coated with the thick spice mixture.
- Heat oil in a non-stick pan and fry shallots / chumannulli and garlic until light brown. Add curry leaves and cooked prawns to this, and stir-fry over low heat for 8-10 minutes, until prawns are well fried. Serve hot.
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