Chemmen ullarthu / chemmen roast/ Kerala prawns roast

After a 2 weeks silence, I am back again with a simple post. During our last trip to India my sis in law made this yummy prawn’s ullarthu for us and ever since I was dying to make this at home. Getting hold of fresh/ raw prawns is an expensive affair here, so we always buy the prepared prawns (cooked and peeled) which doesn’t have any flavour like the ones  we get back home. Couple of weeks backs we found a good deal for raw prawns in an Asian market , so I picked one packet with this ullarthu in mind. Despite of having a hectic day I cooked the prawns same day as I didn’t want to freeze it and miss out that fresh flavour. The prawn’s tastes yumm after a long time, but it  still it missed the flavour I grew up eating, but nonetheless we all enjoyed it as it was a delicious preparation. 

Ingredients Prawns – 500 gm (cleaned) Shallots/ cheriya ulli (thinly sliced) 3/4 cup  or 2 medium onion  thinly sliced Ginger (minced) – 2 tsp. Garlic (minced) – 2 tsp. Curry leaves – few sprigs Red chilli powder – 2 tbs Turmeric powder – 2 tsp Salt Coconut oil Crushed red chilli flakes - 1 tsp Method Marinate the prawns with red chilli powder, turmeric powder and salt for 30 minutes . In a non stick pan  add coconut oil and fry the red chill flakes for few seconds,  add in the  sliced shallots and saute until soft. Add minced ginger – garlic, curry leaves and fry for a minute or so. Add marinated  prawns stir until prawns are coated in masala. Cover and cook for 5 minutes or until prawns are cooked. Remove the lid and cook for 2-3 minutes on high flame until prawns are well coated in the masala.