Hope the season’s excitement caught onto each one of you. For us, it’s been a hard week also an extended weelend here. Hence the delay in updating my creative space. Climate has changed and the cool days are here. Baking season is in full swing. You guys are going to experience some awesome bake recipes soon. I have been posting some traditional Kerala recipes which can be served during Xmas festivities. Today’s recipe get an inclusion into this category.
Since my homeland is along the coastal line, fish and sea food form an important part of our diet. Prawns is always a preferred and die for seafood which is rarely rejected by an non veg foodie. Only hindrance for some is the allergy part of it. Many seafood especially shelled ones create allergy in body thereby creating reactions such as itching, vomitting, nausea which are mild in nature and breathlessness, collapse being the severe ones. So always be careful when you plan to consume seafood.
Chemmeen varatiyathu simply means roasted dry stir fried prawns in plenty of spices. Spices in the sense,there are not many ingredients in this recipe but the ones used are in pretty good quantity where the prawns are coated and luscious with the masala. Key to this recipe is the basic marinade which is a paste made of ginger, garlic, fennel, pepper, shallots, chillies, curryleaves, chilli, turmeric powders, salt, vinegar and coconut oil. You can find the recipe for this if you to the cocktail section of my website.
As always I’ve added some garlic and curry leaves as tempering which is good for digestion and for the flavor and aroma. Shallots paste is one thing which gives a thick coaty masala for this prawn roast. Rest of the ingredients just keep adding to the taste and flavor of the prawns. The thick richly coated prawns, bathing in the spicy masala is a treat to eyes as well as stomach. This pairs well with some brown rice, buttermilk curry and pappad.
Combine all the stated ingredients along with the prawns in a mixing bowl. Rub in the marinade to the prawns well. Rest for half an hour to 1 hour.
Heat a pan with coconut oil. Add the garlic and curry leaves. Saute till aromatic. Add the prawns on to the sautéed garlic and curry leaves. Allow the heat to seep through it for about 5 minutes. Gently mix up after 5 minutes.
Cook till done and the water from the prawns is completely dehydrated.
Add 2-3 tablespoons of coconut oil and handful of curry leaves. Mix up and roast till all the masalas are coated thickly to the prawns and slightly crisp.
Switch off the stove and add a dash of coconut oil and curry leaves
Serve hot with Rice/Puttu/Chapathi
( Recipe for this on my blog: http://simiskitchendiaries.com/basic-marinade-updated-chicken-fry/ &