Kerala Style Shrimp Roast Recipe | Chemmeen Fry Roast

Shrimp Roast | Chemmeen Roast | Konju Roast is a delicious seafood dish with a thick gravy and mild tanginess from the Malabar Tamarind and spiciness from the masala. The Kashmiri chili powder and tomatoes give the curry its vivid color, and despite its fiery appearance, it is only slightly spicy.

Kerala Style Shrimp Roast Recipe | Chemmeen Fry Roast

In Kerala, Shrimp roast is a delicious and popular dish. If you're having a lunch or dinner party, this is a great side dish to serve. Roasting Shrimp can be done in a variety of ways.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course Side Dish

Cuisine Indian

Servings 8

Ingredients

  

Cook Shrimp

• 900 gms Shrimp (clean and washed)
• 2 pieces Kudampuli cocum
• 1 teaspoon Kashmiri chilly powder (adjust according to desired spiciness)
• 1/2 teaspoon turmeric
• 1 teaspoon ginger garlic paste
• 1/2 teaspoon Salt
• 2 tablespoons oil
• ¼ cup water

Prepare Shrimp Curry

• 10 Garlic cloves, Crushed or finely chopped
• 1 1/2 tablespoons Ginger, Crushed or finely chopped
• 2 Onion, Finely chopped
• 2 Tomato, Chopped
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 tablespoons Kashmiri chilly powder, (adjust according to spiciness preference)
• 1 teaspoon black pepper powder
• 1/2 teaspoon Garam masala
• 1/2 teaspoon Salt
• 2 tablespoons oil
• 1/4 cup coconut (thinly sliced)
• 1/4 tsp fenugreek seed

Instructions

 

Precook the Shrimp:

• Heat oil in a pan, add ginger garlic paste, and sauté over medium-low heat until the raw smell dissipates.
• Add Kashmiri chili powder and turmeric, sauté for 1 minute.
• Mix in water, Kudampuli, salt, optional coconut slices, and shrimp. Cook until the shrimp is done. Remove Kudampuli and set aside.

Shrimp Curry:

• Heat oil in a pan, add fenugreek seeds and curry leaves. Once fenugreek seeds turn light brown, add crushed garlic, chopped ginger, onion, and salt.
• Once onions are golden, reduce heat to low and add turmeric powder, coriander powder, Kashmiri chili powder, and black pepper. Sauté until fragrant.
• Add tomatoes and salt. Cover and cook until tomatoes are soft.
• Add the cooked shrimp and stir to combine.
• Stir in garam masala. Cover and cook over medium-low heat for 5-8 minutes until the oil separates.
• Switch off the heat and serve the shrimp curry with naan, rice, chapati, etc. Enjoy!

Keyword nadan chemmeen roast, seafood, shrimp roast

While the basic spices like chili powder, coriander powder, and garam masala are common in all recipes, the proportions and the cooking techniques may vary slightly in different regions and households.

Prawn Roast | Shrimp Roast – Variation#1

Enjoy the irresistible flavors of Prawn Masala, where succulent prawns are infused with aromatic spices like turmeric, chili, and pepper. Simmered alongside ginger, garlic, and onions, this flavorful dish promises an unforgettable experience for seafood enthusiasts. Get ready to tantalize your taste buds with every bite!

For Marination:

• 900 grams Prawns
• 1/4 teaspoon Turmeric powder
• 1 1/2 tablespoons Chili powder
• 1 teaspoon Black pepper
• 1 tablespoon Lemon juice
• 1/2 teaspoon Salt

For Cooking:

• 2 tablespoons Oil (for frying prawns)
• 2 tablespoons Oil (for cooking masala)
• 1-inch piece of Ginger, chopped
• 10 Garlic cloves, chopped
• 2 Green chilies, chopped
• 2 sprigs Curry leaves
• 3 large Onions, finely chopped
• 1/2 teaspoon Turmeric powder
• 2 tablespoons Kashmiri Chili powder
• 2 piece Gambooge (kokum), soaked in 1/2 cup hot water.
• 1/2 cup Water
• 1/2 teaspoon Garam masala
• 1/2 teaspoon Pepper powder
• Fresh curry leaves, for garnish

1. In a mixing bowl, combine prawns, turmeric powder, chili powder, black pepper, lemon juice, and salt. Mix well to ensure the prawns are evenly coated. Let it rest in the refrigerator for 30 minutes.
2. Heat oil in a pan over medium heat. Shallow fry the marinated prawns for 3-4 minutes or until they are cooked through. Set aside.
3. In a separate pan, add 2 tablespoons of oil. Add chopped ginger and garlic and fry until the raw smell dissipates.
4. Add chopped green chilies and curry leaves.
5. Stir in finely chopped onions and cook until they become light brown.
6. Reduce the heat and add 1/2 teaspoon of turmeric powder and 2 tablespoons of Kashmiri chili powder. Roast the spices until the raw smell disappears, about 1-2 minutes.
7. Add the fried prawns to the pan and mix well with the roasted masala.
8. Pour in gambooge with soaked water. Cook for 3-4 minutes over medium to low flame.
9. Then add 1/2 teaspoon of garam masala and 1/2 teaspoon of pepper powder. Cook for an additional minute.
10. Garnish with fresh curry leaves and then turn off the flame. Serve hot with rice or bread.

Nadan Chemmeen Roast with Coconut Milk – Variation#2

This recipe incorporates medium thick coconut milk (second extract) into the curry, adding a rich and creamy texture to the dish. Coconut milk enhances the flavor profile and adds a touch of sweetness to balance out the spices. Previous recipes did not include coconut milk.

Ingredients:

For Marinating Shrimp:

• 400g Shrimp (cleaned)
• 1 tsp Pepper powder
• 1 tsp Chilli powder
• 1/4 tsp Turmeric powder
• 1/4 tsp Garam masala
• 1/2 tsp Salt
• 2 tsp Lime juice
• Coconut oil or any cooking oil

For Curry:

• 2 medium-sized Onions (sliced)
• 1 Green chilli (chopped)
• 1 tbsp Chopped ginger
• 1 1/2 tbsp Chopped garlic
• Curry leaves
• 1 tsp Chilli powder
• 1 tsp Kashmiri chili powder
• 1 big Tomato (chopped)
• 2 tsp Coriander powder
• 1 tsp Crushed pepper
• 1/2 tsp Garam masala
• Salt, to taste
• 1/4 cup Medium thick coconut milk (second extract)
• Coconut oil or any cooking oil (for frying shrimp)

Instructions:

1. Marinate the Shrimp:
   • In a bowl, combine cleaned shrimp with pepper powder, chili powder, turmeric powder, garam masala, salt, and lime juice. Mix well and set aside for 15-20 minutes.
2. Fry the Shrimp:
   • Heat oil in a pan over medium-high heat.
   • Shallow fry the marinated shrimp for about 2 minutes on each side until they are lightly cooked. Transfer the fried shrimp to a bowl.
3. Prepare the Curry:
   • In another pan, heat oil and add sliced onions, chopped ginger, chopped garlic, chopped green chilies, and curry leaves. Sauté until onions turn brown.
   • Reduce heat to low and add chili powder and coriander powder. Sauté for 1-2 minutes.
   • Add chopped tomatoes and sauté until the oil separates.
   • Now, add the fried shrimp along with salt. Mix well.
   • Pour in the medium-thick coconut milk (second extract). Cover and cook over low heat for 3-4 minutes, stirring occasionally.
   • Finally, add garam masala, crushed pepper, and curry leaves. Cook for another minute.
4. Serve:
   • Serve the flavorful shrimp curry hot with rice or your favorite accompaniment. Enjoy!

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