Get ready to embark on a mouthwatering culinary journey that will transport your taste buds straight to the vibrant coastal kitchens of Kerala! This Chemmen Roast (Prawn Roast) is not just a recipe, it's a flavor explosion that combines fiery spices, succulent prawns, and traditional South Indian cooking techniques. Imagine tender prawns perfectly caramelized with a rich, aromatic masala that will make your dinner guests beg for seconds - and the recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Kerala
Serves: 4 servings
Ingredients
- 500 grams prawns, cleaned
- 2 tablespoons red chili powder
- 1 tablespoon turmeric powder
- 1 tablespoon coriander powder
- 1 onion, sliced
- 2 tomatoes, chopped
- Ginger-garlic paste
- Curry leaves
- Salt to taste
- Oil for cooking
Instructions
- Clean the prawns thoroughly, removing shells and deveining if necessary. Pat the prawns dry with a clean kitchen towel to remove excess moisture.
- In a large mixing bowl, combine red chili powder, turmeric powder, coriander powder, salt, and ginger-garlic paste. Mix these spices well to create a smooth marinade.
- Add the cleaned prawns to the marinade, ensuring each prawn is evenly coated. Let the prawns marinate for 15-20 minutes to absorb the spice flavors.
- Heat oil in a heavy-bottomed pan or kadai over medium-high heat. Add sliced onions and sauté until they turn golden brown and translucent.
- Add curry leaves to the pan and sauté for an additional minute to release their aromatic flavors.
- Add chopped tomatoes and cook until they become soft and start to break down, creating a thick base for the roast.
- Carefully add the marinated prawns to the pan. Cook on high heat, stirring occasionally to prevent sticking and ensure even cooking.
- Roast the prawns for 10-12 minutes, allowing them to develop a slightly crispy exterior while remaining tender inside.
- Adjust seasoning with additional salt if needed. The prawns should be well-coated with the spicy masala and have a deep, rich color.
- Remove from heat and let the prawns rest for 2-3 minutes to allow the flavors to meld together.
- Garnish with fresh curry leaves and serve hot with steamed rice or Kerala parotta.
Tips
- Always use fresh prawns and pat them completely dry before marinating to ensure maximum spice absorption and perfect roasting.
- Don't rush the marination process - letting the prawns sit in the spice mix for 15-20 minutes allows deeper flavor penetration.
- Use a heavy-bottomed pan or traditional kadai for even heat distribution and better caramelization.
- Cook on high heat to achieve that signature slightly crispy exterior while keeping the prawns tender inside.
- Fresh curry leaves are key to authentic flavor - if possible, use freshly picked leaves for the most aromatic experience.
- Adjust spice levels by modifying the amount of red chili powder to suit your heat tolerance.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
