Chemmeen Ularthiyathu (Kerala Style Sauteed Prawns)

Give me shrimp any day and I am a happy woman! On our recent trip to the Asian Market, we were able to lay our hands on a treasure chest – yes, a chest filled with different kinds of jumbo shrimp. I scooped out plenty of those little monsters into bags and dreamed of making some good, spicy Chemmeen Ularthiyathu.

Chemmeen Ularthiyathu is a dry preparation of Shrimp/Prawns which uses Fish Tamarind (Kudam Pulli). Coconut Slices are often added to increase the quantity of the final dish and it also enhances the taste of the dish. I didn’t have coconut slices but try to use them if you can. These Kerala Style Stir Fried Shrimps have the perfect balance of sourness and hotness. One of the things I have learned about Kerala Cuisine is that you don’t need too many ingredients to make a good dish. This recipe doesn’t use many spice powders but it tastes awesome.

Ingredients

1. Shrimp/Prawns (Chemmeen) – 1 lb or 1/2 kg approx
2. Lemon Juice – 2 tsp (for cleaning)
3. Fish Tamarind (Kudam pulli) – 4 small pieces
4. Water – 1/2 cup

For Marinating the Shrimps

1. Turmeric Powder – 1/4 tsp
2. Red Chilly Powder – 1 tsp (Alter according to your spice tolerance)
3. Black Pepper Powder – 1/4 tsp
4. Salt – to taste
5. Sliced Shallots – 1/2 cup
6. Slit Green Chillies – 2 or 3
7. Crushed/Minced Ginger – 1.5 tbsp
8. Crushed/Minced Garlic – 1.5 tbsp
9. Curry Leaves – a big sprig
10. Small Coconut Slices (Thenga Kothu) – 1/2 cup

For Stir Frying the Shrimp

1. Sliced Shallots (Kunjulli) – 1 cup
2. Minced Ginger – 1.5 tbsp
3. Minced Garlic – 1.5 tbsp
4. Curry Leaves – 2 sprigs
5. Red Chilly Powder – 1/2 tsp
6. Black Pepper Powder – 1/4 tsp
7. Kashmiri Chilly Powder – 2 tsp
8. Coconut Oil – 2 tbsp
9. Mustard Seeds – 1/4 tsp

Preparation Method

1. Remove the head, shell and tail from the shrimp and devein it. Soak the shrimp in water along with 1 tsp lemon juice for 3-5 minutes. Wash and drain.
2. Marinate the shrimps with 1/4 tsp turmeric powder, 1 tsp red chilly powder, 1/4 tsp black pepper powder and salt to taste. Using your hands, combine the remaining ingredients (5 to 10) with the shrimp and keep it aside for half an hour.
3. Wash the fish tamarind and soak it in 1/2 cup of warm water for 15 minutes. Alternatively, you can microwave the fish tamarind for 30 secs so that it softens.
4. Transfer the marinated shrimp to a Meen Chatti (earthern pot) or any deep pan. Wash any left over marinade with a few tablespoons of water and pour it into the chatti/pan. Add the fish tamarind to the pan along with the water used for soaking.
5. Cover and cook the shrimp on medium heat for 10-12 minutes, stirring occasionally.
6. Open the pan and continue cooking on medium-high heat so that most of the gravy dries up. Remove from heat.
7. Heat 2 tbsp coconut oil in another pan. Splutter mustard seeds. Throw in the shallots and saute until it becomes translucent.
8. Add the ginger, garlic and curry leaves. Continue sauteing so that the shallots begin to brown.
9. Reduce heat and add 1/2 tsp chilly powder, 1/4 tsp black pepper powder and 2 tsp Kashmiri Chilly Powder. Saute for 2 minutes.
10. Add the cooked shrimps along with it’s masala to the pan. Wipe any leftover masala with a few teaspoons of water and add it to the pan. Add more salt if needed.
11. Saute for 7-8 minutes so the prawns are roasted thoroughly.

Note

• Do not discard the heads, shells and tails. You can use it for making Seafood Stock (recipe to follow).