chuttarachu-chemmeen-pollichathu

Chuttarachu Kayal Chemmeen- Konchu Pollichathu Amma’s Special- Spicy Roasted Prawns/Shrimp Traditional Recipe of Swadcuisine

This is yet another traditional family recipe I learned from my Amma. This is a hot and spicy seafood preparation, spiced up with the aroma of direct flame roasted dry red chilies, shallots and pungent black pepper powder cooked along with wonderful aroma of coconut oil and enticing fragrance of the curry leaves. I like to have this dish with warm rice along with moru curry, a must try recipe for all prawns lovers. The detailed recipe with step by step cooking pictures follows.


chemmeen-pollichathu

I am sure that your mouth starts watering on seeing the above picture. Preparing this dish is nothing like rocket science, this is really simple and easy to prepare. This is an exact copy of my mothers recipe, so it  is very hot, add or reduce red chilies according to your taste. Tried it many times, a never failing recipe I have to say, never got a chance to give a click. So this time here it is posting for my wonderful readers. This is one of my favourite during my childhood. My grandma used to prepare this on traditional coal fire and used to ground on “ammikallu/ hand stone grinder.” It’s so mouthwatering and spicy dish.

chemmeen-pollichathu-recipe

Tips- Traditionally for authentic burnt flavor and smell, dry red chilies and shallots are burnt on coal fire that is used for cooking, but our gas flame would work as a good substitute. Please do not substitute shallots with big onions for convenience sake, as it completely changes the taste of the dish. It is important to de-vein the shrimp otherwise you can have an allergy attack. Most of the recipes I have posted here are my grandma’s and amma’s but this one tops the list.

traditional-prawns-pollichathu


How to Make Chuttarachu Kayal Chemmeen- Konchu Pollichathu Amma’s Special- Spicy Roasted Prawns/Shrimp Traditional Recipe of Swadcuisine

Clean and de-vein the prawns, drain out well and set aside.

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Add turmeric powder, pepper powder, vinegar and salt. Marinate the prawns for 10 minutes and set aside.

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Arrange the dry red chilies on a metalic skewer or 'pappada kambi' and place on a flame, roast until it gets slightly blackish.

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Arrange the shallots also on a metallic skewer and place on a flame and roast until it gets slightly blackish color.

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Grind it along with ginger to a coarse paste, add 2 tsp water, if required.

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Add this mixture to the marinated prawns and mix well. 

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Add 1 tbsp coconut oil and combine well. Let it rest for 10 more minutes.

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Heat a pan with coconut oil, add mustard seeds and let it splutter. Add sliced onions and salt, saute for couple of minutes. 

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Then add coconut slices and combine well. Stir and saute for few minutes.

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Add marinated prawns into it, combine well and add 1/2 cup warm water. Cook for 7-9 minutes.

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Add curry leaves and combine well, cook for couple 5 more minutes or until water evaporates. Adjust salt and serve along with rice.

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Enjoy!! Happy cooking and stay healthy.

chemmeen-roast

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