Chemmen Ularthiyathu with Thenga Kothu / Kerala Style Prawn Roast with Coconut Pieces

This is another version of the Prawn Roast I had posted earlier. Prawn is briefly cooked with coconut pieces and masalas and is then roasted in coconut oil. This is a famous dish of the "Shappu Kada" (Toddy shops) across Kerala. This dried and spicy prawn dish goes very well with rice and moru curry, as a side dish or as a wrap with chapathi and is also a great cocktail snack along with thengin kallu (coconut toddy), or with scotch or beer. Do try this for Christmas or New Year and let me know which way you liked it :) :)

Chemmen Ularthiyathu with Thenga Kothu / Kerala Style Prawn Roast with Coconut Pieces 

Ingredients:

Cleaned Prawns / Shrimps - 250 gm

Coconut pieces - ⅓ cup, cut in to thin squares

Chili powder - 1 tbsp

Turmeric powder - ½ tsp

Crushed Black Peppercorns - ¼ tsp

Ginger, chopped - ½ tsp

Kudampuli / Kokum - 2 pieces, soaked in ¼ cup of water

Curry leaves - few

Salt to taste

Chumannulli / Shallots - 20, sliced (can replace with 1 Onion)

Garlic - 3 cloves, chopped

Coconut oil - 2 tbsp

Method:

• Combine prawns, coconut pieces, chili powder, turmeric powder, crushed peppercorns, ginger and kudampuli / kokum along with the soaked water in a pan. Cook for 5 minutes over medium heat, until all the water has evaporated and the prawns are coated with the thick spice mixture.
• Heat oil in a non-stick pan and fry shallots / chumannulli and garlic until light brown. Add curry leaves and cooked prawns to this, and stir-fry over low heat for 8-10 minutes, until prawns are well fried. Serve hot. 

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