Before I go into this prawn roast (chemmen roast) recipe, let’s talk a bit about Kerala style roasts, in general. If you want to make one, all you have to do is fry marinated meat, and then make a spicy sauce to go with it. Unlike the Western style roasts that calls for baking, these require frying.
This prawn roast is packed with spices, and tastes great with rice or any Indian bread. The tip for making perfect prawns? Do not overcook them.
More Prawns Recipes
- Asian Chili Garlic Shrimp (Prawn)
- Indian Prawn Curry
- Prawn Biryani | Shrimp Biryani
- Prawn Mango Curry or Chemmeen Manga Curry
- Kerala Prawns Fry
- Kerala Prawn Coconut Curry
- Prawns Drumstick Curry or Chemmeen Muringakka Theeyal
Kerala Prawn Roast (Chemmen Roast)
Prawns stir fried in delicious spicy mixture.
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Servings -5
Ingredients
To marinate the prawns:
- 1 kg king prawns cleaned and deveined
- ½ teaspoon ground turmeric
- ¼ teaspoon ground black pepper
- 2 tablespoon Kashmiri chili powder
- 1 teaspoon white vinegar
- Salt to taste
To make the gravy:
- 1 medium onion sliced
- 1 teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- 1 teaspoon minced garlic garlic paste
- 1 teaspoon minced ginger ginger paste
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- 1 sprig of curry leaves
- Coconut oil
- Water
- Salt to taste
Instructions
- Clean the king prawns. Set aside.
- Mix together ground turmeric, ground black pepper, Kashmiri chili powder, vinegar, salt, and a little water to make a smooth paste.
- Now use the paste to marinate prawns. Place it in the refrigerator for 30 mins.
- Heat 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, splutter mustard seeds, fenugreek seeds and curry leaves (Add more oil if needed). Fry sliced onions until brown. Then add ginger and garlic paste, and fry for a few seconds. Throw in the rest of the spices (chili powder, ground coriander and garam masala), and fry again. At this stage, you can add a little water. Finally, add the fried prawns and enough salt. Add enough water to cook the prawns, and make sure the roast doesn't stick to the bottom of the pan. Cook prawns until done.Garnish with more curry leaves if desired.
Nutrition
Serving: 1g | Calories: 289kcal | Carbohydrates: 8g | Protein: 47g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 422mg | Sodium: 223mg | Fiber: 2g | Sugar: 1g
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Lydia says
So easy and absolutely wonderful! For personal preferences I increased the amount of paste for the marinade. Will definitely make this again!
Dr D Venmani says
Became my favourite
Sheryn says
This was a hit in our household! Absolutely delicious. I halved the chili powder in both marinade and during the sautéing process.