How to prepare Malabar style Chemmeen Choru
- Jeerakashala rice / kaima rice / basmati rice – 1 cup, soaked in enough water for 20 minutes and drained
- Prawns (medium or large) – 15 – 17, cleaned
- Turmeric powder – 1/4 tbsp
Chilly powder – 1/2 tbsp
Lemon juice – 1/2 tbsp
Salt – To taste
- Coconut oil – 1.5 tbsp
- Ghee – 1 tbsp
- Whole spices – cardamom – 2, cloves – 4, bay leaf – 1, cinnamon stick – 1/2 inch
- Onion – 1/2 cup, chopped
Ginger – 1 tbsp, finely chopped or crushed
Garlic – 2 large cloves, finely chopped or crushed
Green chilly – 2, chopped
Curry leaves – A few
- Tomato – 1 medium-small, chopped
- Turmeric powder – 1/8 tbsp
- Hot water – 2 cups
Garam masala powder – 1/2 tbsp
Cilantro / coriander leaves – 3 tbsp, chopped
Grated coconut – 1/3 cup
- Salt – To taste
Marinate prawns with ingredients numbered at 3. Set separate for about 15 mins.
Heat coconut oil into a pan at medium heat. Fry prawns on both sides for about 2 mins. Remove this to a paper towel.
In remaining oil, add one tbsp ghee and warm at medium heat. Add whole spices and stir until its fragrant. Next add chopped ginger, onion, garlic, green chilly and pinch of salt. Saute until onion turns translucent. Add turmeric powder, salt and chopped tomatoes. Cook it covered until the tomato turns really perfect and soft. Open and cook for a minute.
Into it, add drained jeerakashala rice. Add one tbsp of ghee and fry it for about 3 mins. Add 2 cups of hot water, 1/2 tbsp garam masala powder, 3 tbsp chopped coriander leaves and 1/3 cup grated coconut .Bring them to boil and check salt taste. Cover and cook it for 4 mins at medium high heat. Bring down to heat. Open up the lid and add fried shrimp. Mix it well. Again cover and cook it for 5 to 6 mins at low heat. Switch it off. Keep it covered for 10 more minutes. Open up the lid. Yummy chemmen choru is ready to enjoy.
Sprinkle about 3 to 4 tbsp chopped coriander leaves and mix it gently. Serve hot chemmen choru with raita, pappad and pickle. Enjoy!