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Chemmen Roast (Kerala Prawn Roast)
Chemmen Roast (Kerala Prawn Roast) is a traditional Indian recipe (from Kerala) for a curry of marinated prawns (shrimp) in a spiced onion gravy. The full recipe is presented here and I hope you enjoy this classic Indian version of: Kerala Prawn Roast (Chemmen Roast).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+30 minutes marinating)
Serves:
4
Rating: 
Tags : CurrySpice RecipesIndian Recipes
Despite its name, this classic dish from Kerala, India, is actually stir-fried not oven roasted. The dish is packed with flavour and should be served accompanied by Indian flatbreads or rice. Traditionally it is accompanied by a spicy gravy.
Ingredients:
To marinate the prawns:
1kg (2 lbs) king prawns, cleaned and deveined
½ tsp ground turmeric
¼ tsp ground black pepper
2 tbsp Kashmiri chilli powder
1 tsp white vinegar
Salt, to taste
To make the gravy:
1 medium onion, sliced
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2 tsp
ginger-garlic paste
1 tsp Kashmiri chilli powder
1 tsp
garam masala
½ tsp ground coriander
1 sprig of curry leaves
Coconut oil
Water
Salt, to taste
Method:
Peel and clean the king prawns, but leave the tails on.
For the marinade, mix together the ground turmeric, ground black pepper, Kashmiri chilli powder, vinegar, salt, and a little water to make a smooth paste. Add the prawns and mix well to ensure they are evenly coated. Transfer to the refrigerator and allow to marinate for 30 minutes.
Heat the coconut oil in a pan, and shallow fry the prawns (One minute on each side should be more than enough). Once fried, remove the prawns from pan, and set aside.
In the same pan, add the mustard seeds, fenugreek seeds and curry leaves (Add more oil if needed) and cook for about 90 seconds, until the mustard seeds flutter. Stir in the sliced onions and fry until golden brown (about 6 minutes). Now add the ginger and garlic paste, and fry for a few seconds more.
Add the remainder of the spices (chilli powder, ground coriander and garam masala), and fry again. At this stage, you can add a little water to get the right sauce consistency. Finally, add the fried prawns and adjust the seasonings to taste. Add a little more water, if needed, to ensure that the prawns do not stick to the bottom of the pan.
Cook prawns for a couple of minutes, at most, they should just be cooked through (pink) but do not over cook, or they will become tough.
Turn out onto a warmed serving dish and garnish with more curry leaves if desired.
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