Chemmeen Ularthiyathu / Shrimp / Prawns Roast Kerala style

There is the close up …

Ingredients:
Prawns / Shrimp – 1 lb almost 1/2 kg
Coconut bits -1 cup
Red onion- 2 chopped
Tomato – 1  (optional) depending on sourness required
Gambooge / Kudampuli – 3-4 pieces (Fish tamarind)
Ginger – 2 inch piece chopped
Garlic- 4 flakes chopped
Small onion – 5-6 chopped
Green chili -1
Curry leaves -few
Red chili powder – 1 tsp
Kashmiri chili powder – 1 tsp
Turmeric powder 1/3 tsp + 1/3 tsp
Curry leaves – few
Salt to taste
Coconut oil – 3 -4 tsp

 Dry spices to powder:
Coriander  seeds – 1 tsp
Pepper corns – 1 1/2 tsp
Whole red chili – 2
Cardamom – 2
Cloves -3- 4
Cinnamon  – a small piece
Star anise – 1 petal from the flower
Fennel seeds  – 1/3 tsp + a pinch more if u like it slightly sweet.

Method:
1. Heat an empty pan add all the dry spices given above. When it becomes warm switch off flame let it cool down a bit then make it a fine powder. Keep aside.
2.Cook prawns by adding red chili powder.turmeric powder, the gambooge, a small piece of ginger crushed and salt just half glass water. Cover and cook for 5 minutes until soft.Switch off flame and keep aside.

3.Heat coconut oil add ginger then garlic, small onion, green chili ,curry leaves saute this for a few minutes then add the red onion chopped. When the color of onion changes and softens add the coconut bits saute for few more minutes. Then add Kashmiri chili powder, turmeric powder, salt, dry spice powder and saute for few minutes until the masala gives a good roasted aroma of spices. Now add the tomato chopped saute for a few minutes add the water remaining in the cooked prawns and also the gambooge. Cover and cook for 5 minutes so the masala gets the prawn flavors.

4.In the end add cooked prawns give it a few stirs cover and cook for just two minutes so the masala gets into the prawns. Switch off flame and immediately remove from stove and keep it covered for atleast an hour so the flavors mingle.

Serve chemmeen ularthiyathu along with rice, curry and other side dishes.

** Note : The deep brown color is achieved by sauteing the masala and tomato mixture for longer period of time (before adding prawns). My herd doesnot like the blackish brown so the masala here looks reddish.The masala turns slightly brown as it sits.

Now your virtual nadan oonu is ready with whatever is available and in season right now 🙂

From bottom to top :,Lemon pickle (Naranga achar) , Pineapple and Grapes Pachadi  (Madhura pachadi) ,Rice,Kothamaraka thoran, Pappadam, Sambar , Chemmeen ularthiyathu, Rasam (Strawberry) , Semiya payasam

Hope you like it.
Meena