Chemmeen Roast is a bold and flavorful Kerala Prawn roast or Kerala Shrimp roast made with prawns, caramelized shallots and onions, coconut bits, tomatoes, and curry leaves. Coated in a rich blend of spices and roasted until aromatic, this irresistible seafood favorite delivers the perfect balance of heat, flavor, and texture in every bite.
Jump to:
Why You'll Love This Chemmeen Roast?
- The combination of the prawns and crunchy roasted coconut bits gives this dish an incredibly rich and unforgettable flavor.
- Made with simple pantry staples, this recipe comes together with ingredients you likely have at home.
- Quick, easy, and perfect for busy days when you want something flavorful without spending hours in the kitchen.
- This spicy Kerala-style prawn roast pairs beautifully with rice, rotis, bread, vellappam, neyy choru, or seafood sides like Tilapia fish fry Kerala style.
- Packed with bold spices, caramelized onions, curry leaves, and tomatoes, every bite is deeply satisfying and full of authentic homemade taste.
- It's a foolproof recipe that turns out delicious every single time and always leaves everyone asking for more.
Ingredients
- shrimp de-veined and de-shelled
- shallots halved, green chilies, curry leaves sprig, coconut slices
- ginger garlic paste
- red chili Kashmiri, turmeric powder, pepper powder, fennel, cumin, and salt to taste
- vegetable oil or coconut oil
How to make Chemmeen Roast?
How I Arrived at This Recipe
I usually marinate shrimp with ginger-garlic paste and spices before shallow-frying them in oil. While that method tastes delicious, it often uses quite a bit of oil. Wanting a lighter version without compromising on flavor, I decided to try something different.
Instead of frying the shrimp separately, I first sautéed shallots and coconut slices in a little oil until aromatic and lightly golden. Then I added the marinated shrimp directly into the same pan and cooked everything together. The result was incredibly flavorful, with the shrimp soaking up all the rich flavors from the shallots, tomatoes, coconut, curry leaves, and spices.
- Step 1: Marinate the cleaned and deveined shrimp with ginger-garlic paste, turmeric, and chili powder.
- Step 2: Splutter mustard seeds and fenugreek seeds in oil. Sautee chopped shallots, onions, crushed ginger, garlic, green chilies, and curry leaves.
- Step 3: Cook until it wilts well, add a little turmeric and red chili powder.
- Step 4: Add in chopped tomatoes and coconut bits.
- Step 5: Add powdered black pepper, cumin, and fennel seeds. Cook covered until done.
- Step 6: You can cook until dry or leave it semi-dry.
If you are looking for more recipes with shrimp, do check out the Kerala style shrimp curry and prawns mulakittathu. If you love seafood like crab, you may also like the crab curry Kerala style.
If you enjoyed this recipe and are looking for more Shrimp recipes, do check out the other popular recipes on the site: Chemmeen Kari, Goan Shrimp Curry, Malabar Shrimp Biryani, and Shrimp Basil Fried Rice.
Useful Tips
- This cooking method uses less oil while still giving the prawns a rich, deeply roasted flavor. Cook until the gravy is dry for the roasted flavor.
- For the best authentic Kerala taste, try using coconut oil. It pairs beautifully with seafood and adds an incredible aroma and depth of flavor to the dish.
- Do not skip the shallots. They add a natural sweetness and a unique flavor that make seafood dishes especially delicious.
- Fresh coconut bits give the best texture and taste, but frozen coconut slices work great too and are easily available in most grocery stores.
- Be generous with the curry leaves, as they are one of the key ingredients that give this Chemmeen Roast its signature Kerala-style flavor.
- If you prefer a milder version, replace regular chili powder with Kashmiri chili powder. It adds a vibrant red color without making the dish overly spicy.
- Cook the prawns just until done to keep them juicy and tender if you prefer it that way. Overcooking can make them rubbery.
- This dish tastes even better after resting for a few minutes; the prawns will absorb all the delicious roasted masala flavors.
Recipe FAQs
The key to perfectly tender prawns is to avoid overcooking them. Prawns cook very quickly and should be removed from the heat as soon as they turn pink and opaque. Small-sized prawns usually take only about 4 to 5 minutes to cook completely. Cooking them longer can make them rubbery and tough instead of juicy and tender.
Yes, frozen prawns can be used, just make sure to thaw them completely before marinating.
Yes, you can definitely use regular onions in this recipe. However, shallots add a sweeter, deeper flavor that pairs well with seafood and gives the dish a more authentic Kerala-style taste. If you can find shallots, they are highly recommended and will make the Chemmeen Roast even more flavorful.
Related Recipes
If you tried this Chemmeen Roast Recipe or any other recipe on my blog, please leave a 🌟 star rating and a 📝 comment below. I love hearing from you.
Chemmeen Roast
Ingredients
- 1 lb shrimp de-veined and de-shelled
- 10-12 shallots halved
- 2 tbsp ginger garlic paste
- 4 tsp red chilli Kashmiri
- 1 tsp turmeric powder
- 1 tbsp pepper
- 1 tsp cumin
- 1 tsp fennel
- 2 green chilies
- 2 curry leaves sprig
- 1 tsp salt to taste
- ½ cup coconut slices
- 4 tsp vegetable oil or coconut oil
Instructions
- Marinate the shrimp with ginger garlic paste and the spices red chilly, turmeric, pepper powders, curry leaves, and salt for about 20 -25 minutes.
- Dry roast and powder black pepper, cumin, and fennel seeds.
- Crush ginger, garlic, and green chillies into a coarse paste.
- Heat 3 tbsp oil in a deep bottomed pan.
- Splutter mustard seeds and fenugreek.
- Add shallots, coarse paste of ginger-garlic, and green chilies, and sautée for 10 minutes.
- Add chopped tomatoes and coconut bits and mix well.
- Add the marinated shrimp and sautée for a while.
- Close the lid and cook until well done.
- Add the remaining sprig of curry leaves
- After it is cooked, increase the flame and cook until well fried.
- Drizzle a tsp of coconut oil (optional) if you like.
Adding the coconut bits really took the dish to the next level , love this dish !
this looks great!! I can't wait to try this!
Thank you so much!
I love spicy shrimps especially in summer, and with coconut slices it would take me right to the seaside 😀
Yes indeed shrimp and coconut is a great combination! Thank you so much chefkreso ,appreciate it!
Yummyyyy!!
Thank you Mallika! it was indeed yum
I am sure this was yummy. I love shrimps. Will give this recipe a try
WOW nice recipe!!
Thank you Pia!
You are welcome 🙂
Love the combination of shrimps and coconut. It looks so tasty! 🙂
Thank you so much Ronit! yes indeed it is a great combination and tastes awesome 🙂
Reblogged this on All About Writing and more.
Thank you so much Henrietta, appreciate it!
You are welcome!
This looks delicious...will try soon:)
Thank you so much for stopping by!
Love Shrimps --- superb recipe ---
Thank you so much Sangita!
Wow!! Yummyyyy 😋. Love this
Thank you so much Priya!