Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Kerala · Dinner

Chemeen Roast

Traditional 29. Chemeen Roast recipe

🧺 Ingredients

• 600g large prawns, cleaned and deveined
• 1 large onion, sliced
• 5 tbsp ginger-garlic paste
• 4 green chilies, slit
• 10-12 curry leaves
• 3 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1 tsp black pepper powder
• 1/2 tsp turmeric powder
• 1 tsp fennel powder
• 3 tbsp coconut oil
• 2 tbsp lime juice
• Salt to taste

👩‍🍳 How to make Chemeen Roast

1. Marinate prawns (10 mins): Mix cleaned prawns with 2 tbsp ginger-garlic paste, 1/2 tbsp Kashmiri chili powder, 1/4 tsp turmeric, salt, and 1 tbsp lime juice. Set aside.
2. Brown onions (4 mins, medium-high heat): Heat coconut oil in wide pan. Add sliced onions and fry for 3-4 minutes until golden and edges begin to brown slightly.
3. Build masala (3 mins, medium heat): Add remaining ginger-garlic paste to onions, cook for 1 minute. Add remaining Kashmiri chili powder, coriander powder, black pepper powder, fennel powder. Stir for 2 minutes; oil should separate.
4. Caramelize (3 mins, medium-low heat): Continue cooking, stirring occasionally, until prawns develop slight charred spots and masala clings to them. Do not overcook or prawns become rubbery.
5. Finish (1 min, low heat): Turn off heat immediately. Drizzle remaining lime juice. Prawns should be moist but not soupy.

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