Prawns( Chemmeen) Roast / Varattiyathu

Ingredients:

1. Prawns or Shrimp-1/2kg
2. Shallots/small onion-15-20,thinly sliced
3. Green chillies-3-5,slit(As per your tolerance level)
4. Ginger-1''piece,finely chopped
5. Garlic-5-8 cloves,sliced    
6. Coconut slices(Thenga kothu)-1/2cup(optional)
7. Kudampuli/Gamboge-1 piece
8. Curry leaves-2-3sprigs
9. Chilly powder-1tsp
10. Coriander powder-1/2tbsp
11. Turmeric powder-a couple of pinches
12. Fennel seeds,crushed-1/2tsp
13. Pepper,crushed-1tsp
14. Cinnamon-1/2'' piece
15. Lemon juice-1tbsp
16. Salt to  taste
17. Coconut oil/cooking oil-as required

 

Method:

1. Grind and powder fennel seeds,pepper and cinnamon.
2. Peel,devein and wash the prawns thoroughly with salt and water.Drain off the water completely.
3. Marinate prawns with turmeric powder,salt,ground spices and few drops of lemon juice.Leave it in room temperature for around 30 minutes. 
4. Chop small onions,ginger and garlic.
5. Heat oil in a pan,add small onions and saute for few minutes. 
6. Add ginger,garlic,green chillies and saute until they turns lightly brown.
7. Add chilly powder,turmeric powder and coriander powder and stir for a minute till the ingredients are well blended and the spices are cooked through.
8. Now add the coconut slices,salt and curry leaves and combine well.
9. Add the marinated prawns to this and saute till everything is combined well.
10. Add kudampuli along with water to this.Mix well.
11. Cover and cook in medium heat until the prawns change colour and is almost cooked.
12. Open the lid,when the prawns are almost cooked.Roast them in low heat for around 5-10 minutes,stirring continuously. 
13. Sprinkle pepper powder and fennel seeds powder and adjust the salt also.
14. Add more curry leaves and sprinkle few drops of lemon juice.Mix well.Switch off heat.Drizzle 1tbsp of coconut oil and stir well.
15. Keep this dish for around 30minutes before serving.It enhances the flavour and taste.   

Tips:

1. Do not substitute small onions with big onions as it completely changes the taste of the dish.
2. Using coconut oil gives an authentic taste to the dish.
3. Do not overcook  or under cook the prawns as it causes indigestion.
4. Try to use kudampuli instead of tamarind as the taste is completely different and it's good for easy digestion too.   

 

Serve warm with Rice or Chapati(Indian bread).  

Happy Cooking!!!