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Chemmeen Pacha Kurumilagittathu (Keralan Green Peppercorn Prawns)

Chemmeen Pacha Kurumilagittathu (Keralan Green Peppercorn Prawns) is a traditional Indian recipe (from Kerala) for a classic dish of prawns marianted with lime juice, garlic, ginger and turmeric that are coated with a green peppercorn paste before being threaded onto skewers and barbecued or grilled to cook. The full recipe is presented here and I hope you enjoy this classic Indian version of: Keralan Green Peppercorn Prawns (Chemmeen Pacha Kurumilagittathu).

prep time

15 minutes

cook time

15 minutes

Total Time:

30 minutes

Additional Time:

(+30 minutes marinating)

Serves:

6

Rating: 4.5 star rating

Tags : Spice RecipesIndian Recipes



Ingredients:

500g prawns, peeled (but with tails left on) [50 in all]
2 tsp lime juice
1 garlic clove, crushed
2 tsp fresh ginger, grated
1/4 tsp ground turmeric
2 tbsp green peppercorns in brine, drained and rinsed
1/4 tsp sea salt
1 tbsp curry leaves, finely chopped

Method:

Begin by taking 50 small bamboo skewers. Place in a bowl, cover with water and set aside for 30 minutes.

In another bowl, combine the prepared prawns, lime juice, garlic, ginger and turmeric. Stir to mix then cover and set aside in the refrigerator for 25 minutes.

Crush together the green peppercorns and salt in a mortar until you have a paste. Add this to the prawn mixture, along with the curry leaves.

Thread one prawn onto each of the wooden skewers then cook on a barbecue, a griddle pan or under a grill (broiler) for about 30 seconds per time, or until pink and just cooked through. Serve immediately.