Malabar Chemmeen Prawn Roast

🔥 Prep

• Peel and devein 500 g prawns, rinse and pat dry.
• Roughly chop 150 g shallots into fine slices.
• Dice 100 g tomato into small pieces.
• Rinse 15 curry leaves and set aside.
• Slit 2 green chilies lengthwise.
• Peel and mince 6 cloves garlic.
• Peel and grate 1 inch fresh ginger.
• Measure out 2 tbsp coconut oil, 0.5 tsp turmeric powder, 1.5 tsp Kashmiri red chili powder, 1 tsp coriander powder, 1 tsp crushed black pepper, 0.5 tsp fennel seed, 0.5 tsp garam masala, 1 tbsp lemon juice, 1 tsp salt, and 60 ml water.

🔥 Cook

• 1. Heat 2 tbsp coconut oil in a heavy‑bottomed pan over medium heat until shimmering.
• 2. Add 0.5 tsp fennel seeds and let them splutter for 10 seconds, then add 15 curry leaves and 2 slit green chilies, sauté for 20 seconds until fragrant.
• 3. Add the chopped 150 g shallots and sauté over medium heat for 3‑4 minutes until they turn translucent and start to caramelize.
• 4. Stir in the minced 6 cloves garlic and grated 1 inch ginger, cooking for 1 minute until the raw aroma disappears.
• 5. Sprinkle 0.5 tsp turmeric powder, 1.5 tsp Kashmiri red chili powder, 1 tsp coriander powder, and 1 tsp crushed black pepper; stir for 30 seconds to toast the spices.
• 6. Add the diced 100 g tomato and a pinch of 1 tsp salt, cooking over medium‑low heat for 4‑5 minutes until the tomatoes break down and the oil starts to separate.
• 7. Increase to medium‑high heat, add the cleaned 500 g prawns, and toss to coat; sear for 2‑3 minutes on each side until they turn pink and begin to curl.
• 8. Pour in 60 ml water, reduce heat to low, and simmer gently for 4‑5 minutes allowing the prawns to finish cooking and the sauce to thicken.
• 9. Finish with 1 tbsp lemon juice, give a final stir, and remove from heat.

🔥 Serve

• Transfer the prawn roast to a serving bowl, drizzle a little extra coconut oil if desired.
• Garnish with a few fresh curry leaves and a wedge of lemon.
• Serve hot with steamed Kerala matta rice, appam, or soft neer dosa.
• Accompany with sliced onions and green chilies on the side for extra heat.