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 (Source gives 4–5 tbsp; about 2 tbsp remains in the pan after frying the shrimp)
• 0.5 tsp mustard seeds
• 5 garlic (4–6 cloves, crushed)
• 11 shallots (10–12 shallots, thinly sliced)
• curry leaves (Amount not specified)
• 1 tsp crushed red chili flakes (The transcript indicates the amount may be adjusted for preferred heat)
• 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 or other heavy skillet.

3. 3

   Add the marinated shrimp and fry for 4–5 minutes, until crispy. Remove the shrimp from the pan and set it aside.

4. 4

   Leave about 2 tablespoons of coconut oil in the pan and remove the excess.

5. 5

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

6. 6

   Add the crushed garlic and sauté until golden.

7. 7

   Add the sliced shallots and cook until golden brown.

8. 8

   Add the curry leaves and crushed red chili flakes, adjusting the chili to taste if desired.

9. 9

   Add the cooked rice and mix thoroughly with the seasoned shallot mixture.

10. 10

    Return the fried shrimp to the pan and toss gently until distributed through the rice.

11. 11

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

Notes

The source specifically recommends day-old cooked rice. The amount of curry leaves is not specified. Use an iron kadai if available, as stated in the source.

Nutrition per serving

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