NADAN CHEMMEEN ROAST

    We cook Prawns in innumerable ways, a mix of this and a mix of that, and there you go with a simple, yet tasty Prawn dish ready in your hand.  It is always to play around with the ingredients and here I came up with a slight mish-mash and this one was an ultimate Nadan Kerala style Chemmeen Roast with just two simple steps.  Marinade and then shallow fry.  That's it, this tasty, spicy Kerala Style Prawn Roast would be ready within minutes.

    This Nadan Chemmeen Roast is one dish which looks more or less similar to the ones served in a Kallu Shappu(Toddy Shops).  Prepared in a typical Kerala style with local spices and undoubtedly fried in Coconut Oil, gives an authentic touch to this Prawn Roast.  Prawns are marinated in freshly ground spice paste with a drizzle of Lemon Juice.  The finishing touch of this Chemmeen Roast is undoubtedly the Coconut Milk, which elevates the taste and flavour of this Nadan Chemmeen Roast.

    This Nadan Style Prawn Roast is a spicy, tasty and flavour filled dish with a mild note of tanginess laced with coconut milk. This Nadan Chemmeen Roast is comparatively spicy which makes it a perfect combo along with heady Toddy. Simply serve this Nadan Kerala Style Prawn Roast as an appetizer or as a side dish.



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


Preparation Time - 10 - 15 Minutes
Marination - 30 Minutes - 1 Hour
Cooking Time - 20 - 30 Minutes


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HOW TO COOK NADAN CHEMMEEN ROAST - KERALA STYLE PRAWN ROAST

NADAN CHEMMEEN ROAST

INGREDIENTS:

To Marinate the Prawns:

Prawns - 500 Grams
Lime Juice - from 1/2 a Lime
Salt - To Taste

 

To Grind:

Shallots - 8-10 Nos.
Ginger - 1" Piece - 2 Nos.
Garlic - 5-6 Cloves
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 11/2 Teaspoon
Peppercorns - 1Teaspoon
Cumin Seeds - 1/2 Teaspoon
Tomato - 1/2 a tomato
Curry Leaves - a few 

NADAN CHEMMEEN ROAST

For Shallow Frying :

Coconut oil - 5-6 Tablespoons.
Curry Leaves - a few Sprigs

 

Other Ingredients:

Thick Coconut Milk - 1/4 Cup

METHOD:

For Nadan Chemmeen Roast:

• Clean, Peel and de-vein the Prawns.
• Clean and wash the Prawns and allow it to drain in a Colander.
• Grind the ingredients mentioned under' To Grind" into a very fine paste.  Sprinkle some water while grinding if necessary.
• Marinate the Prawns with the with above ground paste along with Salt & Lemon Juice.
• Leave this aside for about 30 minutes - 1 hour.
• Heat Coconut oil in a pan and shallow fry the marinated Prawns along with a handful of curry leaves.
• Fry the prawns on a medium-low flame for until all the marinade is absorbed and turns slightly dry.
• The marinade would turn aromatic and should start to coat the prawns.
• Now, pour in the Thick Coconut Milk and fry this on a very low flame for a few more minutes.
• Let the Chemmeen Roast become dry and aromatic.
  
• Switch off the flame.
  
• Serve Nadan Chemmeen Roast as an Appetizer or it goes well with Steamed Rice or along with Vegetarian or Non-Vegetarian Curries, it can also be served as a side dish along with Rice Dishes, Biriyanis & Pulaos.
• This Spicy Nadan Chemmeen Roast goes hand in hand with a glass of Thengin Kallu(Toddy).
  

 

NADAN CHEMMEEN ROAST - PRAWN ROAST

NOTES:

• Medium to Big Sized Prawns suits well for the recipe.  But can try with small sized shrimps too.
  
• Adjust the amount of spices as per your taste and the amount of Prawns you are cooking.
  
• Can marinate the Prawns overnight and leave it in the refrigerator. 
• Using Coconut Oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Shallow Fry the Prawns on a very low flame until all the marinade turns aromatic and coats well into each piece.
• Adding Coconut Milk is purely optional, but it gives an added taste and note of flavour to this Nadan Chemmeen Roast.
• Curry Leaves gives an incredible flavour to the roast.