Wednesday, December 14, 2011

Kerala style Prawns Roast/Chemmeen Roast

kerala prawn roast

I had been posting a lot of Bengali recipes lately :-) So I was hunting for a new recipe for quite some time, when I happened to come across this wonderful Recipe in Varsha's Blog , thanks to you Varsha :-) Coincidentally I had my last batch of Tiger Prawns in my freezer , so I thought of giving it a try. Initially I had tried a lot of Kerala recipes as my hubby is from Cochin , but this is the first time I prepared a Kerala recipe for my parents and they just loved it. This is a wonderful side dish to go along Rice/chapatis.

Preparation time : 25 minutes
Cooking time :  20 minutes
Serves : 5 to 6

chemmeen roast

Ingredients :
  • 1 lb. Tiger Prawns
  • 2 to 3 cups, chopped shallots / 3 medium sized onion
  • 1 large Tomato
  • 2 tbsp coconut, cut into small slices
  • 1 tbsp Ginger Garlic paste
  • 1/2 tsp Fenugreek seeds
  • 1 tsp Mustard seeds
  • 1/2 tsp Fennel seeds
  • 1, 1" Cinnamon stick
  • 3 Cloves
  • 2 Black Cardamom
  • 2 Dried red chilies
  • 1 tsp Pepper powder
  • 2 tsp Coriander powder
  • 1 tsp Red chili powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Garam masala powder
  • 10 to 12 curry leaves 
  • 1 tbsp Lemon juice
  • Chopped coriander leaves (optional)
  • Salt, to taste
  • Oil, as required

Preparation :
  • De-vein the Tiger prawns and wash thoroughly. Chop the shallots/onion, tomato and coconut. Keep aside.
  • In a shallow non stick pan, heat oil, add the cloves, cardamom and cinnamon and saute till fragrant.
  • Next add the mustard seeds, fenugreek and fennel seeds, once it starts to sputter, add the coconut slices and curry leaves, saute nicely till the coconut turns a light golden brown color.
  • Next add the ginger garlic paste and fry for a minute or so or until the raw smell goes.
  • Next add the shallots/onion and fry until it turns translucent, then add the chopped tomato and saute till soft.
  • Next mix the pepper , coriander , turmeric and chili powder with a tbsp of lemon juice and water, add this spice mix and saute until it starts to leave oil on its sides.
  • Next add the deveined prawns , salt and let cook covered for about 8 to 10 minutes on low heat or until the prawn turns pink. Do not overcook.
  • Before taking out from the heat, sprinkle a tsp of garam masala powder , saute to mix.
  • Garnish with chopped coriander leaves, serve hot with Rice /Chapati. 

Sending Recipe for SYF&HWS - Cook with SPICES" series in Anu's space

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  1. Looks absolutely incredible and prefect..

  2. so inviting prawn roast.......superb dear..........

    Thax 4 d visit 2 my space.......glad 2 follow u too

  3. So yummy Sonali.Hope you had a great time enjoying those delicious prawns..

  4. Wow delicious and mouthwatering prawn roast..makes me hungry

  5. Thanks for stopping by my dear..and regret the longg delay in response..Such a unique concept you ve got going here..It's a pity I don't eat fish..But I definitely do prepare it for my hubby so will definitely hoard your site for the diverse collection of recipes..

  6. wow... fabulous recipe... looks delicious..

  7. Awesome dish, Sonali. Lovely preparation.

  8. Mouthwatering, yummy and spicy prawn dish. Beautiful presentation.

  9. thank you for stopping by my blog.. your blog looks nice...

  10. looks very colorful & mouthwatering... nice post...

  11. Hi Sonali, thanks for your comment at my blog. I haven't been to a blog with so many yummy seafood recipes. Happy to follow you back! :)

  12. Slurp,super delicious prawn toast..

  13. Wow - those look delicious! I love prawns...hate that I'm allergic to them, but I love 'em!

  14. That dish looks droolworthy and mighty flavorful!



  15. Sonali my post post will be typical bengali recipe :-)
    Though I can't have these but my hubby loves it. Looks tempting

  16. This looks so good I can almost taste and smell it.

  17. Hi Sonali, your recipes look fabulous!! Fish is the number one seafood where I'm from, so this is right up my alley :)

  18. wow it looks gr8...nice flavour and sure tastes gud.....the pic itself is very temptg.......

  19. What a great flavor combo! It looks delicious!

  20. These look delicious and full of flavours.

  21. Looks inviting...a great recipe! shall follow your blog from now on.

  22. Wow!! Only fish recipes..thats amasing and I am going to be a regular visitor to your space...Glad to follow you aswell..

  23. Reads and looks wonderful. I can get most of the ingredients so will give this a try.

  24. we are a sucker for Kerala style roast recipes. love this flavorful spicy bowl of prawns.

  25. This is a gorgeous looking, delicious shrimp dish.
    Thank You for sharing.

  26. this is just awesome sonali...yummmy..:P
    Tasty Appetite

  27. Fish Recipes from Bengal and !! This blog is for all fish lovers like me :)

  28. We love Kerela-style seafood and this looks so scrumptious!

  29. Though not a 'fish' person, I like prawns. Delicious recipe.

  30. wow...thanks a ton all of u for your kind words n liking my recipe :-)u guys truly inspire me a lot :-)

  31. Delicious prawn curry. Love the curry leave clicks.

  32. You have created a prawn curry that is so popular in Kerala and delivered an awesome looks absolutley mouth watering!!

  33. Love all the flavorings in this--sounds amazing!

  34. I love prawns, especially tiger prawns! I feel like a kid in the candy store when I visit your blog. It's filled with all these tempting recipes and pictures.

  35. Lovely colorful tasty prawns...will try it out. Thanks for sharing.

  36. i always complain that ther s nt mch varieties to cook with seafood.. & here u proved me wrong... nyc place

  37. mouthwatering dish....looks so delicious...Thanks a lot for linking with Food of the Month-Contest

  38. This dish looks lovely....I love seafood! Happy New Year!

  39. We made this today and it turned out great and it was so delicious.We all liked it much.Thanks for this wonderful recipe.I am thankful for your great help in email in making this.

  40. Hmmm...looks so so yummy.. really makes me hungry now...


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