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Monday, September 26, 2016

The Chemmeen Thoran

Fuel your week with this quick and fiery Kerala-style prawn coconut roast! I'm told smaller shrimp are a more appropriate choice for this dish, but I didn't exactly mind fat prawns in mine!

Grind a cup of coconut with two green chillies, a little turmeric, a shallot or two, a small stick of cinnamon, saunf seeds and red chilli powder. Keep it coarse. Meanwhile heat a little coconut oil in a pan and add to it some mustard seeds, two sprigs of curry leaves, two broken dried red chillies and half a sliced onion. Add chopped garlic and grated ginger and cook till onions become translucent. Add prawns and salt to taste. Add maybe half a cup of water (or not) and cook till prawns are cooked through and dried up. Then add the ground coconut mixture and roast with the prawns till cooked, dry, and pretty :) serve!