Name: Kerala Nadan Chemmeen Roast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Prawns, chemmeen, medium sized, cleaned; ½ cup Shallots, shallots, finely sliced, gives a sweet contrast; ½ Tomato, finely chopped; ½ inch Ginger, finely crushed; 3 clove Garlic, cloves, finely crushed; 1½ Green Chili Pepper, slit; 10 Curry Leaves, the more the better; ¼ tsp Mustard Seeds; ¼ tsp Fennel Seeds; ½ tsp Ground Black Pepper, freshly crushed is preferred; ¼ tsp Ground Turmeric; ¾ tsp Red Chilli Powder, Kashmiri preferred for color; 1½ tbsp Coconut Oil, mandatory for authentic taste; ½ tsp Salt

40 mintotal

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Rub the prawns with a pinch each of turmeric, red chilli powder and salt and leave them for 10 minutes.
10 min
Heat a portion of the coconut oil in a pan. Flash fry the prawns on high heat for exactly 1 minute just until they curl and turn visibly pink. Remove immediately to a plate to retain moisture.
1 min
In the same pan, introduce the remaining coconut oil. Add mustard seeds and let them splutter, followed quickly by the fennel seeds and a handful of curry leaves.
Add the crushed ginger, crushed garlic and slit green chillies and sauté until fragrant.
Incorporate the sliced pearl onions. Fry patiently on medium heat until they are deeply caramelized and dark golden.
Lower the heat. Add the turmeric, red chilli powder, and black pepper powder. Stir quickly, then introduce the chopped tomato. Cook down until the tomato breaks down into a robust, thick paste.
Return the semi-cooked prawns (and any reserved juices on the plate) back to the pan. Toss them thoroughly to coat entirely in the dark onion-spice mixture.
Stir-fry open on medium heat for 4-5 minutes. The mixture should become sufficiently dry, deeply roasted, and coat the prawns tightly. Turn off the heat and serve.
4–5 min

How to tell it's done

Snappy, juicy prawns enveloped in a dark, dry, spicy, and heavily peppered sticky onion marmalade.

Getting it right

Tip

Using pearl onions (shallots) instead of regular large onions is the secret to a spectacular Kerala roast. They break down into a sweeter, stickier, and more robust base.

What to serve it with

A festive seafood delicacy. Best enjoyed with Appam, Kerala Porotta, or simply hot rice and Moru Curry (buttermilk curry).

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