Chemmeen Varattiyathu

by RajeevS
Hot & Spicy prawn roast cooked in coconut oil with small onions and thengakothu!!
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Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
To make Garam Masala Powder:
  • Perinjeerakam(fennel seeds) - 1 tbsp
  • Black peppercorns - 1/2 tbsp
  • Cinnamon sticks - 1 inch
  • Clove - 1 no
  • Cardamom - 1 no
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
To make Garam Masala Powder:
  • Perinjeerakam(fennel seeds) - 1 tbsp
  • Black peppercorns - 1/2 tbsp
  • Cinnamon sticks - 1 inch
  • Clove - 1 no
  • Cardamom - 1 no
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing chemmeen varattiyathu, first marinate the cleaned prawns with garam masala powder, turmeric, salt and lemon juice for about 20-30 minutes.
  2. Soak the kudam-puli in some water to make it soft.
  3. Heat oil in a big meen chatti (or a big shallow pan). SautT the chopped small onions in low flame until they turn pale.
  4. Add the pounded garlic, ginger and green chillies. Let it cook until the raw flavor of garlic and ginger goes.
  5. Next, add turmeric powder, red chilly powder and coriander powder and stir continuously until the raw smell goes.
  6. Stir in coconut slices and curry leaves. Mix well.
  7. Add the marinated prawns to this mixture(you can use the leftover masala from the bowl by adding a couple of tablespoons of water. Never add water to cook the prawns). 8)Now add the softened kudam puli and cook covered, in medium heat, until the prawns changes its color and is almost cooked.
  8. Once the prawns are almost cooked, remove the lid and roast them in low flame for 10-15 minutes, until it reaches a brown color and fully dried up. Add salt, if needed.
  9. Before turning off the stove, make a small clearing in the centre of the cooked dish and add 1 tbsp coconut oil and a sprig of curry leaves. When u get a beautiful aroma, mix the entire dish and keep it slightly closed so as not to form any condensation inside but at the same time stopping the aroma to escape from the dish completely. 11)Serve with steaming rice or chappathi.
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