Chemmeen karikku varattiyathu: Prawns roasted with tender coconut

Seafood lovers know that prawns hold a special place in Kerala cuisine. From fiery curries to crispy pan fries, there is no shortage of ways to prepare fresh prawns. However, if you want to elevate your cooking with a unique coastal twist, tender coconut prawn roast, traditionally known as chemmeen karikku varattiyathu, is an absolute must-try. The subtle sweetness of tender coconut flesh pairs remarkably well with juicy prawns and bold spices.

Ingredients

1. 1/2 kg prawns, cleaned and deveined
2. 1 tender coconut, slightly matured, flesh chopped into bite-sized pieces
3. 3 medium onions, sliced
4. 1/2-inch piece ginger, finely chopped
5. 4 green chillies, slit
6. 2 sprigs curry leaves
7. 2 tsp chilli powder
8. 1/2 tsp turmeric powder
9. 1/2 tsp garam masala
10. 1/2 cup water
11. Coconut oil, as required
12. Salt, to taste

Preparation

1. In a cooking vessel, combine the cleaned prawns, tender coconut flesh, water, salt, green chillies, curry leaves and half the chopped ginger.
2. Cook over medium heat. Once the prawns are partially cooked, add half the sliced onions and mix well. Simmer until the prawns are cooked and the water evaporates.
3. Heat coconut oil in a separate pan. Add the remaining ginger, sliced onions, green chillies and curry leaves. Sauté until the onions turn golden brown.
4. Lower the heat and add the chilli powder, turmeric powder and garam masala. Sauté for a minute until the spices become fragrant.
5. Add the cooked prawn and tender coconut mixture to the pan. Mix well so that the masala coats the prawns and coconut pieces evenly.
6. Roast over medium heat, stirring occasionally, until the mixture turns dark and the masala coats the prawns well.
7. Remove from the heat and serve hot with rice, appam or chapati.