Chemmeen Roast
A tasty and delicious dish made with shrimp and coconut bits
Servings: 8 people
Calories: 117kcal
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.
Nutrition
Serving: 45g | Calories: 117kcal | Carbohydrates: 7g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 1275mg | Potassium: 293mg | Fiber: 2g | Sugar: 3g | Vitamin A: 39IU | Vitamin C: 13mg | Calcium: 54mg | Iron: 1mg
