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.
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!