CHEMMEEN VARATTIYATHU / PRAWNS ROASTED WITH SPICES

     Chemmeen Varattiyathu/Prawns Roasted with spices is a hot & spicy Prawn Recipe cooked in an authentic Kerala style. Kerala's cuisine is a multitude of Vegetarian and Non-Vegetarian dishes, but when it comes to seafood it is the main diet in Coastal Kerala. Fish has always been a staple diet for the people of Kerala in all strata of society.  The long list of tasty, spicy and flavour filled seafood dishes are quite variant and versatile.
     Kerala has different names 'GODS OWN COUNTRY', 'LAND OF SPICES', 'LAND OF COCONUTS'. Each name has its own history. Most of the dishes have overwhelming flavours of local spices and extensive use of Coconut – be it Coconut Milk, or as ground Paste, Scraped, or as Coconut Shreds or Slices, which gives a richness to the dish.  Usage of various types of tamarinds gives a sharp tanginess to the dishes.  Most of the dishes are tongue-teasing culinary expertise with wide gastronomic opportunities. The taste and flavours of seafood cooked in Kerala have a distinctive touch. The seafood in Kerala mainly consists of a huge variety of Fish, Prawns, Crabs, Mussels, Squids and Lobsters.  Kerala has a proud list of the tastiest foods on earth, and the people of Kerala are gourmets with a taste.
     Chemmeen Varattiyathu/Prawns Roasted with spices is an authentic Kerala Recipe specifically cooked with local spices in Coconut Oil.  The spices used imparts a wonderful aroma, flavour and taste to this Prawn Recipe. Marinated Prawns are deep-fried and then slow cooked until the spices & seasoning are well coated and combined in this Prawn Roast Recipe.

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Cuisine - Kerala
Course - Side Dish
Spice Level - High
Difficulty - Medium
Serves - 2-3
Author - SM


Marination - 15 - 20 Minutes
Preparation Time - 10 - 15 Minutes
Cooking Time - 20 - 30 Minutes



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HOW TO COOK CHEMMEEN VARATTIYATHU /  PRAWNS ROASTED WITH SPICES

 

INGREDIENTS:

To Marinate:

Prawns - 1/2 Kg
Ginger Garlic Paste - 1 Teaspoon
Turmeric Powder - 1/2 Teaspoon

Red Chilli Powder - 1 Teaspoon

Pepper Powder - 1 Teaspoon

Roasted Fennel Powder - 1/2 Teaspoon

Salt - To Taste

For Shallow Frying:

Coconut Oil - 3 Tablespoons.
Curry Leaves - 2 Sprigs.

For Sautéing:

Onions - 3 Nos.
Curry Leaves - 2 Sprigs
Tomato - 1 No.
Green Chillies - 3 Nos.
Ginger Garlic Paste - 1 Tspn
Coconut bytes - 1/2 Cup (optional)
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Coriander Powder - 1/2 Tspn
Garam Masala - 1/4 Tspn
Roasted Fennel Powder - 1/4 Tspn
Pepper Powder - 1/4 Tspn
Fenugreek Seeds - 1/4 Tspn
Dry Chillies - 3-4 Nos.
Coconut Oil - 2 Tbspns.
Salt - To taste

METHOD :

• Marinate the prawns with the ingredients mentioned under 'To Marinate' and leave it aside for 15-20 minutes.
• Heat Coconut oil in a pan and fry curry leaves in it. Remove and keep it aside
• Shallow fry the marinated Prawns in coconut oil.
• When prawns are done, remove from oil and spread them on a paper towel.
• In the remaining oil, splutter Fenugreek Seeds, Dry Chillies and Curry Leaves.
• Fry Coconut Bites in it for a while.
• Sauté Onions and Green Chillies until onions turn translucent.
• Add Ginger-Garlic paste and fry for a while.
• Add Turmeric powder, Red Chilli powder, Coriander powder, Garam Masala Powder, Fennel Powder and Pepper Powder to the above and fry for a few minutes.
• Now add Tomatoes and sauté until the tomatoes turn soft & cooked.
  
• Leave this mixture on a low flame until oil separates.
• Add in the fried Prawns and mix well.
• Leave this on a low flame, mixing frequently until the Prawns become dry and coated well with the masalas.
• Serve hot with fried curry leaves sprinkled over it.
• Chemmeen Varattiyathu goes well with Steamed Rice or along with Vegetarian or Non Vegetarian Curries.
• This Spicy Prawn Roast goes well with Rice Dishes, Biriyanis & Pulaos.
• Chemmeen Varattiyathu goes well with  Appam, Puttu, Parotta, Chapatis, Parotta etc.,

NOTES:

• Using Coconut Oil gives the authentic taste to the dish. 
• Feel free to use any preferred cooking oil.
  
• Can sauté the ingredients with the remaining Oil used for shallow frying the prawns.
• Can add thinly sliced Coconut pieces in this Chemmeen Varattiyathu Recipe.
• Dry roast the Fennel seeds on a very low flame and powder it.