How To Make Chemmeen Roast Dry(without kudampuli)

Although there aren’t many spice powders in this Chemmeen Roast recipe, it’s delicious. Chemmeen Ularthiyathu is a spicy and delicious seafood dish that is very common in Kerala, which has a lot of coasts. Prawns should not be overcooked because they become hard and rubbery.

Along with rice, curry, and other side dishes, serve chemmeen ularthiyathu.

How To Make Chemmeen Roast Dry(without kudampuli)

In south India, chemmeen (shrimp) roast is a common dish. In different parts of Kerala, it is prepared in a variety of ways. Each recipe has a distinct flavor. Experiment with various recipes and hold the ones you like.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course Side Dish

Cuisine Indian

Servings 4

Ingredients

  

Marinate Shrimp

• 250 gms Shrimp clean and washed
• 1 tablespoon cornflour
• 1/2 tsp salt
• 1/2 teaspoon Kashmiri chili powder
• 1/4 teaspoon turmeric

Crush the Ginger Garlic Mixture

• 7 garlic cloves
• 1 sprig of curry leaves
• 2 green chilies If you like spicy, add 1 more chili
• ½ inch ginger

Roast Shrimp

• 3 medium onion if you like to increase the quantity, you can add one more onion.
• 2 tomatoes
• 1/2 tablespoon garam masala
• 1 tsp sugar
• 1/2 tablespoon kashmiri chili powder Adjust to your taste. if you like spicy add 1/2 tablespoon more kashmiri chili.
• 1 teaspoon turmeric powder

Instructions

 

Marinate Shrimp

• Wash and clean Shrimp and put in to a medium bowl
• Add 1 tsp salt, 1/4 tsp turmeric, 1 tsp kashmiri chilli powder, 1 tablespoon cornflour to the shrimp and combine all together very well.
• In a frying pan, heat about 5 tablespoons of cooking oil and add the marinated shrimp. On medium heat, shallow fry each side for 3-4 minutes. After one side of each shrimp has been cooked, turn them over and cook the other side. It could take up to 8 minutes, 3-4 minutes on each side. Remove the fried shrimp from the pan.

Roast Shrimp

• Use the same pan with oil that fried shrimp, add 1/2 tsp mustard seed and let it splutter. Add crushed ginger, green chilies, garlic, curry leaves. Reduce heat to medium and saute this for 2-3 minutes. Add sliced onion, chopped tomatoes and 1/2 tsp salt, saute them by stirring often.
• When the tomatoes and onion are cooked and sauteed, add fried shrimp to the pan. Stir for 1-2 minutes.
• Add 1 tsp turmeric powder, ½ tablespoon Kashmiri chili powder, ½ tablespoon garam masala. Mix all together and cover with a lid. Cook for another 5 minutes and check salt and spices. Adjust spices to your taste. If you like it really spicy then add more chili powder. When the prawns are well coated with masala, turn off the heat and garnish with curry leaves. 
• Serve with Rice, Chapati, Roti etc.

Keyword konju piralan, konju roast, kuttanadan shrimp roast, shrimp fry

Nadan Shrimp Roast

• 900 gram Prawns (washed & cleaned)
• 1 tablespoon chili powder (if you like spicy, add 1/2 tbsp more)
• 1 1/2 tablespoons Kashmiri chili powder
• 1/2 teaspoon Turmeric powder
• 1 medium-sized Ginger
• 3 Green chilies (Adjust to your spiciness Preference)
• 3 sprigs of Curry leaves
• Coconut oil, as needed
• Water, as needed
• Salt, to taste

Instructions:

1. Prepare the Prawns:
   • Remove the outer shells and the black thread-like layer inside the prawns.
   • Wash the cleaned prawns and set aside.
2. Make the Spice Paste:
   • In a blender, combine chili powders, turmeric powder, green chilies, ginger, salt, and 1 sprig of curry leaves. Add enough water to make a fine paste.
3. Cook the Spice Mix:
   • Pour the spice paste into a pan, adding more water as needed.
   • Mix well and ensure the water level is about the same as the prawns.
   • Add the prawns to the pan and mix thoroughly.
4. Cook Over Medium Heat:
   • Cook over medium heat until the gravy starts to thicken. Stir occasionally to check the consistency.
5. Adjust Seasoning:
   • After 10 minutes, check the seasoning and adjust the salt if necessary.
6. Roast the Prawns:
   • Maintain medium flame and roast the prawns well. Avoid increasing the heat to prevent burning.
   • Periodically add coconut oil and gently stir.
   • Ensure there is no excess water content in the prawns.
   • Roast until the prawns develop a dark red/brown color and emit a fragrant aroma.
7. Serve:
   • Transfer the roasted prawns to a serving bowl.
   • Enjoy the prawn roast with rice or your favorite accompaniment.

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