Imported from Instagram

Kerala-Style Spicy Prawn Rice (Chemmeen Chor)

Name: Kerala-Style Spicy Prawn Rice (Chemmeen Chor)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: South Asian
Ingredients: extra-virgin coconut oil (Use a little extra because some of the oil is mixed with the rice.); mustard seeds; whole dried red chilies (Broken before cooking.); garlic (Amount not stated; use chopped or minced garlic as shown in the preparation.); fresh curry leaves (Add half initially with the garlic; the remaining leaves are added later with the green chilies.); prawns (Marinate before adding to the pan.); salt (For marinating the prawns; amount not stated.); chili powder (For marinating the prawns; amount not stated.); turmeric (Use a small amount for the prawn marinade.); black pepper (For marinating the prawns; amount not stated.); lemon juice (For marinating the prawns; amount not stated.); fresh curry leaves (The remaining curry leaves, added after the prawns are almost cooked.); green chilies (Optional; omit if you prefer a milder dish.); cooked basmati rice (Cook the rice separately and cool it before adding. The transcript does not state the quantity.)

Recipe by Avinash Mohan @avinashmohandxb · Instagram

Imported by Evangeline Edison on SeeMeCook

A simple Kerala prawn rice made with coconut oil, mustard seeds, chilies, garlic, curry leaves, spiced prawns, and cooled basmati rice. The prawns are cooked briefly to keep them tender, then tossed with the rice.

2 servings25 minSouth Asian

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Ingredients

extra-virgin coconut oil (Use a little extra because some of the oil is mixed with the rice.)
mustard seeds
whole dried red chilies (Broken before cooking.)
garlic (Amount not stated; use chopped or minced garlic as shown in the preparation.)
fresh curry leaves (Add half initially with the garlic; the remaining leaves are added later with the green chilies.)
prawns (Marinate before adding to the pan.)
salt (For marinating the prawns; amount not stated.)
chili powder (For marinating the prawns; amount not stated.)
turmeric (Use a small amount for the prawn marinade.)
black pepper (For marinating the prawns; amount not stated.)
lemon juice (For marinating the prawns; amount not stated.)
fresh curry leaves (The remaining curry leaves, added after the prawns are almost cooked.)
green chilies (Optional; omit if you prefer a milder dish.)
cooked basmati rice (Cook the rice separately and cool it before adding. The transcript does not state the quantity.)

Steps

1
Cook the basmati rice separately. Set it aside to cool until cold or no longer hot before using; hot rice may break when tossed into the pan.
2
Marinate the prawns with salt, chili powder, a touch of turmeric, black pepper, and lemon juice. Mix thoroughly so the seasoning coats the prawns.
3
Heat extra-virgin coconut oil in a pan, using a little extra because the oil will be mixed with the rice.
4
Add the mustard seeds and the broken whole dried red chilies to the oil.
5
Add the garlic and half of the curry leaves. Do not sauté the garlic for long; it will continue cooking with the prawns and infuse the oil.
6
Add the marinated prawns to the pan. Cook briefly, turning or flipping them so they cook on both sides. Do not leave them over the heat for long, or they may become rubbery.
7
When the prawns are almost cooked, add the remaining fresh curry leaves and the green chilies. The green chilies are optional and can be omitted for less heat.
8
Add the cooled, cooked basmati rice to the same pan. Toss gently with the prawns and seasoned oil so the rice is coated without breaking.
9
Serve the prawn rice, also called Chemmeen Chor in Kerala, while ready.

Notes

The source does not provide exact ingredient quantities, rice-cooking instructions, or a specific cooking time or heat level. Prawns should be cooked only briefly, and the rice should be cooled before tossing.