Chemmeen Perattu – Chemmeen varattiyathu – Prawn roast with chilli flakes

This dish is a dry prawn roast prepared with very fewer ingredients. It goes well with Rice or roti. I prepared it today for lunch along with rice, sambar, beans stir-fry. This dish is so simple to prepare and it takes about 10 minutes to make it ready if the prawn is cleaned and kept ready. Recently I am so addicted to adding chilli flakes to my dishes. I love the taste it gives to the dish. I have prepared the chilli flakes at home itself by crushing them in a dry mixie jar and stored it in an airtight container. Chilli flakes, shallots and garlic are the key ingredients of the dish. So don’t skip them or replace them. I made it a little spicy. You can adjust the chilli flakes as per your taste.

I have also posted many other prawn recipes try them too.

Let’s see how to cook it.

Preparation Time : 30 mins

Cooking Time: 10 mins

Serves : 2

INGREDIENTS REQUIRED

Coconut oil – 2 tbsp

Sliced shallots – 1 cup

Garlic – 12 (small pods, crushed)

Turmeric powder – 1/2 tsp

Kashmiri chilli powder – 1/2 tsp

Chilli flakes – 3/4 tbsp

salt to taste

Prawn – 300g(around 16 medium sized prawns)

Curry leaves – 2 sprigs

METHOD

1.Remove the shells and devein(remove the intestine part) the prawns, wash them well in water, drain the water completely and keep them aside.

2.Heat oil in a pan, add crushed garlic. saute for a minute. Then add the sliced shallots. Saute until it turns translucent. Then add turmeric powder, Kashmiri red chilli powder, salt and chilli flakes. Mix them well.

3.Drain the water completely from the prawns and add it. Mix well with the masala. The prawns will leave some water. The water should be reduced and the prawns must be coated well with the masala. The prawns will take 5-7 mins to cook. Add curry leaves to it. Give a mix and then switch off the flame.

Prawns perattu is ready.

Serve with Rice, roti, appam or Idiyappam.

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