A Syrian Christian delicacy, Chemmeen Ularthiyathu can be served either as an appetizer or as part of the main course. This recipe is a keeper and a must on my menu for all special family occasions.
250gm prawns (shelled, cleaned and deveined)
1 cup button onion (sliced)
2 pieces of kudampuli/cocum (soaked in water for 5 minutes)
1/2 cup thengakothu (bite-sized coconut pieces)
1 tablespoon ginger garlic paste
1 tablespoon chilli powder
1/2 teaspoon turmeric powder
Salt to taste
2 stalks of curry leaves
3-4 tablespoon coconut oil
How To Make Chemmeen Ularthiyathu (Kerala Style Roasted Prawns)
Mix the prawns, kudampuli, thengakothu, ginger garlic paste, chill powder, turmeric powder, salt & curry leaves together in an earthern pot. Add 1/2 cup water and cook till done. Take care not to overcook the prawns as they become hard.
Heat the oil in a pan. Add small onions and fry till they become golden brown. Spoon the cooked prawns along with the masala into this. Mix thoroughly. Cook on low flame till the prawns are well coated with the masala. Keep stirring in between. Once the water has dried up, remove from fire. Serve chemmeen ularthiyathu or Kerala style roasted prawns with boiled red rice.