Kerala Style, Spiced, Aromatic Prawn Roast — Chemmeen Roast

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Prawns, eh?!! Yum! 

This recipe is so easy to prepare and mouthwateringly delicious—trust me! Both my kids, including my youngest who is a fussy eater, totally love this. 

A family favorite, it is, and my crowning glory at home. Why not make it yours!??

Kerala Style, Spiced, Aromatic Prawn/Shrimp Roast — Chemmeen Roast 

Ingredients

Serves 4

500g prawns or shrimps, peeled and deveined

3 teaspoon kashmiri chili powder

1 teaspoon turmeric powder

1 green chili, slit

1 inch fresh ginger piece

5 sprig curry leaves, divided

Salt, to taste

2 cups water, plus extra for grinding

2 tablespoon oil, or more (use coconut oil for authentic taste)

Directions

Grind ginger, green chili, 2 sprig curry leaves, turmeric powder and chili powder to a smooth paste, adding a small amount of water. 

In a heavy-based pan, combine the masala paste with the water and place over medium-low heat. Tip in the prawns and season. Simmer for 10 minutes, stirring occasionally, until prawns are tender. Then increase the heat and boil the liquid until thick and reduced, stirring often. When most of the liquid has been absorbed and the prawns are coated with the marinade, drizzle generously with oil. Taste and season, if needed. Add remaining curry leaves — or as much as you like — and cook over very low heat for a few more minutes. Ah, at this stage, don't forget to enjoy the smell of the roasting prawns wafting through the kitchen, whetting your appetite! And, take care not to scorch the marinade. Remove from heat when the prawns start to crisp and turn golden brown. Serve warm with steamed rice.

Note: This is a spicy preparation. Feel free to omit green chili and adjust the kashmiri chili powder for a milder version. 

Hungry for more? Check out my other prawn recipes.