CHEMMEEN MASALA (Prawns Masala)

Chemmeen / Prawns are low fat source of protein and high cholesterol content. So people suffering from Cholesterol should absolutely avoid or can have only 1 small serving, that’s it.  Prawns contains good source of vitamins and minerals, the anti-oxidants present in the prawns helps to improve the skin health.

Ingredients

• 700 gms                     Prawns cleaned

For Marination

• 1/2 tsp                         Turmeric Powder
• 1/2 tsp                         Chilly Powder
• 1 tbsp                          Oil
• Salt as required

For Masala

• 1 1/2 cup                      Shallots (small onions)
• 1 tbsp                           Chilly Powder
• 1/2 tbsp                        Coriander Powder
• 1/2 tbsp                        Fenugreek powder
• 3/4 tbsp                        Whole garam masala (bay leaf, cinnamon stick, 3 cloves, 1 big                                                      cardamom, 5 pepper corns, 1 tbsp cumin seeds, 1 mace, 1 star anise)
• 1 1/2 inch                     Ginger
• 4 cloves                        Garlic
• 2 nos.                            Kudam puli (kerala tamarind)
• 2 tbsp                            Coconut oil
• 1/2 cup                          Coconut fresh grated
• Curry leaves
• Salt as required

Making

Cleaning of the Prawns: Wash and clean the prawns.  Don’t forget to devein the prawns. With knife give a small slit down the back of the prawn. You will notice the long black vein that runs through the entire prawn. Lift the vein with the knife and pull off.  The black vein will release bitter taste in the gravy and at times it can be harmful for health, so better to remove it. 

Mix together the marinade ingredients and coat the prawns well.  Set aside for 15 minutes.  

In a pan, roast the whole garam masala and grated coconut.  Roast until the spice turn aromatic and grind to fine powder. Use only 3/4 tbsp of the spice.  In the same pan roast the coconut until it becomes brown in colour, giving out the nutty fragrance. Upon cooling, combine the ground garam masala,  coconut and add ½ cup water and find grind it to smooth paste.  

Soak the tamarind in ½ cup warm water.  Slice the shallots, chop or crush the ginger and garlic.  In a clay pot, heat oil, add in the ginger and garlic. Then add the sliced shallots and curry leaves, saute until the shallots turn golden brown.  Now add the dry spices chilly powder, coriander powder, fenugreek powder and roast for a minute.  Add to it the ground wet mixture and saute well. Add the tamarind with water, add ½ cup more water, add salt and allow it to boil for 3 - 4 minutes, until the gravy starts to become thick. Drop in the prawns and a sprig of curry leaves, stir well.  Cover and cook on low flame for approximate 8 minutes.  Prawns will release water.  So you need to adjust the gravy consistency.  If adding coconut pieces, thinly slice them and saute in 1 tbsp of oil on medium flame, until light golden brown.  Finally stir it in the prepared prawns masala and cover with lid. 

Serve it with Kerala brown Rice, Chapathy, Kerala Parota, or Appam.

Tips: The prawns heads can be retained to make seafood stock or another gravy dish (you will see that in my upcoming post).

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