Chemmeen/Prawn Pollichathu
- Details
- 2 Comments
Kerala is known for it’s seafood delicacies. Chemmeen Pollichathu is yet another delicacy of God’s Own Country. This dish is presented as a parcel of banana leaf. On opening the parcel, one can find layers of fried prawns and masala. A lipsmacking dish indeed. It’s been a while since I made this dish. The process may sound a bit laborious, but trust me, it’s worth all the effort. 🙂
Kerala is known for it's seafood delicacies. Chemmeen Pollichathu is yet another delicacy of God's Own Country. This dish is presented as a parcel of banana leaf. On opening the parcel, one can find layers of fried prawns and masala. A lipsmacking dish indeed. It's been a while since I made this dis
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
serving
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Ingredients
- 500 gms Prawns
- to taste Salt
- 1 teaspoon Chilli powder
- 1/2 teaspoon Turmeric powder powder
- 1/2 teaspoon Fennel powder
- 1/2 teaspoon Pepper powder powder
- 1/2 teaspoon Garlic cloves paste
For the Masala
- 2 sprigs Curry leaves
- 2 cups shallots Sliced
- 2 tomatoes Finely chopped
- 2 Green chilli
- 1 - 1/2 Ginger " - piece
- - 15 cloves Garlic cloves
- 1/2 teaspoon Chilli powder - (or more)
- 1/4 teaspoon Fennel Powder
- 1/2 teaspoon Turmeric powder powder
- 1/4 teaspoon Pepper powder powder
- 1 teaspoon Vinegar
- 3 tablespoons Coconut milk (thick) - (or more)
- as required Banana leaves
Ingredients
For the Masala
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Instructions
- Marinate the prawns with salt, chilli powder, turmeric powder, fennel powder, pepper powder and garlic paste for at least 30 minutes.
- Blitz the ginger, garlic cloves and green chillies in a grinder for a few seconds. Keep aside.
- Heat oil in a pan.
- Tip in the marinated prawns.
- Cook on high heat till the prawns are done. Drain and keep aside.
- In the same oil (you may add more oil), add the curry leaves and sliced shallots.
- Saute till the shallots turn slightly brown.
- Tip in the ginger-garlic-chilli mixture.
- Saute till the raw smell goes.
- Add the chilli, fennel, pepper and turmeric powders and fry for a minute.
- Add the tomatoes and cook till oil separates.
- Add salt to taste.
- Pour the coconut milk and mix well.
- Cook till the coconut milk is absorbed.
- Add the vinegar and mix well.
- Switch off heat.
- How to Assemble
- Clean and wipe the banana leaves dry.
- Wilt the leaf by holding over the flame. Make sure the entire leaf is wilted.
- Apply a bit of oil on the centre of the leaf.
- Put a bit of masala mixture and place a few of the fried prawns over the masala.
- Spoon a bit of masala mixture on top. You can make 3-4 layers.
- Now fold the banana leaf to form a parcel.
- Secure the parcel with a string.
- You can make more parcels with the remaining prawn- masala mixture.
- Take a pan and apply a bit of oil.
- Place the parcel and cover and cook on low heat for 5 minutes.
- Flip and cook for another 5 minutes.
- Now the parcel is ready to be served.
- This dish goes very well with Rice.
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