Prawn/Chemmeen Roast – Kerala Style

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Spicy Prawn Roast is a typical Kerala Style seafood delicacy. This aroma will surely ignite your hunger

Preparation time: 30 minutes | Difficulty Level: Easy


    • Prawns – ½ kg
    • Coconut slices – ½ cup
    • Kudampuli/Garcinia gummi-gutta – 3 pieces
    • Kashmiri Chilly Powder -½ Tablespoon
    • Turmeric – a pinch
    • Salt – As needed

For Gravy/Semi Gravy

    • Tomato – 1
    • Onion – 2
    • Ginger – 1½ inch piece
    • Garlic – 10 pods
    • Turmeric – a pinch
    • Kashmiri Chilly Powder – 1 Tablespoon
    • Corinader Powder – 1 TableSpoon
    • Pepper – 1 teaspoon
    • Garam Masala – ½ teaspoon
    • Curry Leaves – 1 or 2 stems
    • Oil – As Needed
    • Salt – As needed

How To

There are two ways to do this. One way is to cook prawns in KudamPuli first and then mix it with gravy later. Another option is to make gravy and cook prawns along with the gravy. I have tried both but prefer the first method, as I found it more tasty. The steps given below explains the first method.

    • Add cleaned prawns, turmeric, kashmiri chilly powder, salt, some water and more importantly KudamPuli to a traditional earthen pot (Meen Chatti). Let it cook. Don’t overcook. Prawns harden when it is overcooked. Keep this aside.
    • Heat oil in a thick bottomed pan.
    • Fry the sliced coconuts till it slightly turns brown. Drain and keep this aside.
    • Saute chopped onions, crushed ginger and garlic, adding salt in the same pan. You can add curry leaves also now.
    • Its time to add all masala powders. Add turmeric, chilly powder, coriander powder, pepper and garam masala. Dry roast for few minutes.
    • Now add chopped tomatoes. Stir well for 1-2 minutes. Add some water and cook covered till tomato gets cooked well.
    • Add cooked prawns and fried coconut slices now. Mix well. Let it all cook together for few minutes. If needed you can remove KudamPuli now. Retaining or removing is based on your taste buds.

Serve Hot! Happy Cooking…