Chemmeen Thenga Kothu Masala Recipe – Kerala Style Prawn Roast2019-03-11
- Yield : 500 gm
- Servings : 3
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 25m
Chemmeen Thenga Kothu Masala Recipe – Kerala Style Prawn Roast
Chemmeen Thenga Kothu Masala is a simple and quick chemmeen fry preparation. Prawn is briefly cooked with coconut pieces and masalas and is then roasted in coconut oil. This spicy prawn dish goes very well with rice and moru curry. Adding kodampulli gives a nice sour taste to the gravy. While tasting the dish the prawns and even coconut slices in it tasted amazing.
Prawns are a rich source of selenium, one of the most effective antioxidants at maintaining healthy cells. They also contain high levels of Zinc, which is important to develop a healthy immune system. Eating prawns helps build strong bones because they contain phosphorous, copper and magnesium. Some important facts that we have to keep in mind while preparing prawn (Chemmeen, ചെമ്മീൻ) dishes are try to buy fresh prawns and devein and clean it properly before cooking.
Try this delicious prawn recipe at home.
- Prawns - 500 gm
- Coconut - 1/2 of a coconut
- Onion - 1 no chopped
- Ginger - 1 inch piece
- Garlic - 4 pods
- Green chilly - 2 nos
- kudampuli - 1 piece
- Curry leaves - one sprig
- Red chilly powder - 2 tsp
- Turmeric powder - 1/4 tsp
- Water - 250 ml
- Coconut oil - 4 tsp
- Salt to taste
Remove the shells and Devein the prawns. Wash thoroughly with water and keep aside.
Scoop out 1/2 of coconut from its shell and thinly slice it.
Heat coconut oil in a pan and add chopped onion, ginger, garlic, green chilly and curry leaves. Saute well the turn light brown.
Add red chilly powder, turmeric powder and coconut pieces fry on low flame 3 minutes. Add prawns, kudampuli, water, salt and close the lid. Keep on low flame till the gravy is thick.
After 10 minutes switch off the flame.
Tasty Chemmeen Thenga Kothu Masala is ready.
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