Chemeen Roast

Prawns (after cleaning) : 250 grams

Onions (sliced) : 7 to 8 (medium)

Coconut Oil: 4 tbsp

Ginger: ½ inch piece

Garlic : 7 to 8 cloves

Pepper: 1 tsp

Jeera (Roasted) : 1 tbsp (heaped)

Chilly Powder: 2 tsp

Turmeric: ½ tsp

Salt: to taste


Step1: Dry roast the cumin till fragrant and add the pepper to it. Once cool enough, grint it into a fine powder

Step2: Add ginger, garlic, chilly powder and turmeric powder to the cumin – pepper powder and grind to a fine paste. Add a little water if required

Step3: Cook the cleaned prawns with the ground paste and salt till all the water has evaporated. No need to add extra water.

Step4: Heat a nonstick pan or kadai and add the oil, sliced onions and cooked prawns, along with all the gravy and cook on low-medium heat, stirring in between. Cook till onions are semi caramelized and you start to see the separated oil on the edges (about 40 to 50 minutes)


  • The masala in which the prawns were cooked in can be made in advance and frozen for up to 2 months. Just make sure to add the required amount of salt too while grinding it
  • The prawns cooked in the masala can also be frozen for up to 2 weeks. Make sure to thaw it before cooking it with onion.



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