Prawns Roast Kerala style-Chemmeen-Konju Varattiyathu

Sangeetha

Prawns Roast Kerala style-Chemmeen-Konju Varattiyathu

A lip-smacking delicacy Prawns Roast Kerala Style Recipe-Chemmeen-Konju varaattiyathu. It’s very simple yet tasty. Prawns -Shrimp /Chemmeen-Konju are marinated in spices, then briefly roasted on the stove together with onion and curry leaves. Yum!

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4

Course: Side Dish

Cuisine: Indian, Kerala, South Indian

Calories: 226

Ingredients Method Notes

Ingredients

To Marinate

250/1/2 Grms/lb Prawns-Shrimp/Chemmeen-Konju
1 tsp Freshly Crushed Ginger Garlic or Paste
1/4 tsp Turmeric Powder
2 tsp Red Chilli Powder or to your spice level
1/2 tsp Coriander Powder
Salt to taste

To Saute

1 medium Onion thinly sliced
1-2 Green Chillies or your spice level
2 Sprig Curry Leaves

Method

Clean and marinate the prawns-shrimp with ingredients listed above "To Marinate" for 15-30 mins.
In a pan, on the medium fire; cover and cook prawns-chemmeen with 1/4 cups of water till prawns-shrimp fully dried with masala.
Heat coconut oil in a kadai /Pan; preferably in ‘Manchatti’ an earthen pot, add sliced onions, slit green chillies and curry leaves. Stir in between to avoid burning; allow it to cook on a medium-low fire.
Add cooked prawns into it; combine well and saute for 10-20 mins till it roast. S
Stir in between to avoid burning; allow it to cook /roast on a low fire until it attains dark brown in color
Serve hot with rice and enjoy!

Notes

Add or reduce spice powders and pepper powder according to your taste. Optional – To bring down the heat, if you want can substitute red chili powder with paprika powder.
Use coconut oil. It enhances the authentic taste and flavor.
If you have 'Manchatti' an earthen pot, you can use that. Cooking in Earthen Pot enhances the unique taste and flavor.