Kerala is known for its love for seafood and a wide variety of flavoursome seafood recipes. And among them, prawns dishes are irresistible. Chemmeen Pollichathu is a special preparation where the prawns are fried lightly and then wrapped with masala in a banana leaf. It is then cooked once again and it gives the dish a unique aroma and flavour.
Try this spicy Kerala Style Chemmeen Pollichathu today, and let us know your feedback.
WATCH VIDEO RECIPE
- Prawns – 300 to 500 grams, medium-sized
- Turmeric Powder – 1/4 teaspoon + 1/4 teaspoon
- Chilli Powder – 1/2 teaspoon
- Kashmiri Chilli Powder – 1 tablespoon (You may also use regular chilli powder. If using it, reduce the quantity to 1/2 tablespoon or even less according to your spice level)
- Coriander Powder – 1 tablespoon
- Fennel Seeds Powder – 1 teaspoon + 1/4 teaspoon
- Garam Masala – 1 teaspoon
- Lime Juice – 1 teaspoon or from half lime.
- Ginger – 1 tablespoon, finely chopped
- Garlic – 1 tablespoon, finely chopped
- Curry leaves – 3 sprigs
- Green Chillies – 2 numbers, slit
- Onion – 2 big-sized or 1 cup, thinly sliced
- Tomato – 1 big-sized, chopped
- Salt – 1 teaspoon or as required
- Coconut Oil – 5 to 8 tablespoons as per your preference
- Marinate the cleaned prawns with 1/4 teaspoon turmeric powder, 1/2 teaspoon chilli powder, 1 teaspoon lime juice and 1/2 teaspoon salt. Let it rest for 10 minutes.
- Heat some coconut oil in a pan and add the marinated prawns. Fry lightly till all the water is evaporated. Keep it aside.
- Now, we need to make the masala. For that, heat some more coconut oil (approx 3 tablespoons) in the same pan or different pan.
- To it, add 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic, 1 sprig curry leaves, onion, 2 green chillies and 1/2 teaspoon salt. Cook till the onions are translucent and mushy.
- Add chopped tomato and cook really well.
- Add 1/4 teaspoon turmeric powder, kashmiri chilli powder, coriander powder, 1 teaspoon fennel seeds powder, 1 teaspoon pepper powder, 1 teaspoon garam masala and mix well.
- Once the masala powders are cooked, add the fried prawns and mix well. Masala is ready.
- Now, transfer the prawns masala mix to a wilted banana leaf. Instead of mixing prawns with the masala, you may layer it while making leaf packets. For that, place some masala on wilted banana leaf. Put the fried prawns on top of it. Place some more masala on top the prawns.
- Sprinkle 1/4 teaspoon fennel seeds powder on top of it. Add 1 sprig curry leaves too. You may keep sliced tomato, if needed.
- Wrap the leaf and make a packet.
- Grill the prawns packet on tawa in a low flame for 10 minutes (5 minutes on each side.)
- Chemmeen Pollichathu is ready to serve. This goes well with Kerala Matta Rice, Porotta, Chapathi, Idiyappam etc.
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