Naadan Chemmeen

(Kerala Style Prawn Fry)
 

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The Naadan Chemmeen (Naadan, of the land; Chemmeen, shrimp in Malayalam) is one of many fabulous dishes from God's own country, Kerala. This dish is served hot in numerous impeccably clean roadside eateries called Thattu-kadaa's throughout Kerala.

 

  

 

Serving Size: 2 persons

 

 

Ingredients:

Fresh water prawns or shrimps- 200 g

Onion - 1 large (150 g), chopped

Tomatoes - 1 medium (100 g), finely chopped

Ginger - 1 inch, grated

Garlic - 6 cloves, grated

Green chillies - 8-10, finely chopped

Curry leaves (Karipata)- 8-10 leaves

Cumin powder - 1/2 tsp

Coriander powder - 2 tsp

Turmeric powder - 1/4 tsp

Garam masala - a pinch

Cilantro (coriander or dhone pata)- 1 tbsp, chopped

Salt - to taste

Oil - 4 tbsp

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

  1. Clean prawns thoroughly and devein.

 

Cooking procedure:

  1. Heat oil in a kadhai. add the onions, curry leaves, green chillies, curry leaves, ginger and garlic, fry for 3-4 minutes.

  2. Add the chopped tomatoes, and fry on high heat for 3-4 minutes until well blended.

  3. Add the powdered cumin, coriander, turmeric, garam masala. Fry the masala on medium heat for 2-3 minutes stirring well. If too dry, add 1-2 tsp of water.

  4. Add the prawns, add 1/4 cup water, cover, and cook for 8-10 minutes.

  5. Garnish with chopped cilantro and serve up hot.

 

Serving Suggestions:

Serve with hot white rice and buttermilk or with pulao. Also tastes great with parathas or rotis.