Kerala Crispy Shrimp Rice (Chemmeen Choru)

Ingredients

• 500 g small shrimp (Chemmeen; cleaned and prepared for cooking)
• 1 tsp salt (For marinating the shrimp)
• 0.5 tsp turmeric powder (For marinating the shrimp)
• 1 tsp Kashmiri chili powder (For marinating the shrimp)
• 0.75 tsp black pepper powder (For marinating the shrimp)
• 4.5 tbsp coconut oil (Approximately 2 tablespoons will remain in the pan after frying the shrimp)
• 0.5 tsp mustard seeds
• 5 cloves garlic (Crushed)
• 11 shallots (Thinly sliced; source gives 10–12 shallots)
• curry leaves (Amount not specified; approximately one small handful)
• 1 tsp crushed red chili flakes
• 2 cup cooked rice (Day-old rice works best)
• fenugreek seed powder (A pinch; uluva podi)

Steps

1. 1

   Combine the shrimp with the salt, turmeric powder, Kashmiri chili powder, and black pepper powder. Marinate for 30–45 minutes.

2. 2

   Heat the coconut oil in an iron kadai. Add the marinated shrimp and fry for 4–5 minutes, until crispy.

3. 3

   Remove the fried shrimp from the kadai and keep it aside. Leave approximately 2 tablespoons of coconut oil in the pan.

4. 4

   Add the mustard seeds to the hot oil and let them splutter.

5. 5

   Add the crushed garlic and sauté until golden.

6. 6

   Add the sliced shallots and cook until golden brown.

7. 7

   Add the curry leaves and crushed red chili flakes, stirring them into the golden shallots and garlic.

8. 8

   Add the cooked rice and mix well with the shallot mixture.

9. 9

   Add the fried shrimp and toss gently until combined with the rice.

10. 10

    Finish with a pinch of fenugreek seed powder. Serve hot.

Notes

The source does not specify the amount of curry leaves or an exact frying temperature. Use day-old cooked rice when possible, as it is less likely to become sticky during stir-frying.

Nutrition per serving

• main
• South Indian
• Kerala cuisine
• seafood
• shrimp
• one-pan
• stir-fried
• spicy