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Chemmeen Chor: A Kerala Delight You Can’t Miss, Yaar!

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Chef Curry Do’pyaza

Chemmeen Chor: A Kerala Delight You Can’t Miss, Yaar!

Namaskaram and Salaam everyone! Chef Curry Do’pyaza here, back in your kitchens with another delicious secret straight from God’s Own Country, Kerala! Today, we are diving deep into the world of Chemmeen Chor, a flavorful prawn rice dish that is sure to tantalize your taste buds and leave you wanting more.

Chemmeen Chor is more than just a recipe; it’s a celebration of Kerala’s vibrant culinary heritage. This dish is a staple during Onam Sadhyas (the grand Onam feast) and Vishu celebrations. It’s also a popular choice for family gatherings and special occasions throughout the year. Imagine the aroma of fragrant spices filling the air during a monsoon evening – Chemmeen Chor is the perfect comfort food for those cozy times.

A Little History Lesson

Chemmeen Chor is believed to have originated in the coastal regions of Kerala, where fresh seafood is abundant. Generations of Keralite cooks have perfected this recipe, passing it down through families. The beauty of this dish lies in its simplicity and the harmonious blend of spices that create a truly unforgettable flavor.

Let’s Get Cooking!

  • Preparation Time: 20 minutes
  • Cooking Time: 35 minutes

What You’ll Need (Ingredients):

  • 2 cups Basmati rice (Basmati Chawal), rinsed well
  • 500g Prawns (Chemmeen), cleaned and deveined
  • 2 large Onions (Pyaaz), finely chopped
  • 2 Tomatoes (Tamatar), finely chopped
  • 1 tbsp Ginger-Garlic paste (Adrak-Lahsun ka paste)
  • 2-3 Green Chillies (Hari Mirch), slit lengthwise
  • 1 tsp Turmeric powder (Haldi powder)
  • 1 tsp Red Chilli powder (Lal Mirch powder)
  • 1 tsp Coriander powder (Dhania powder)
  • ½ tsp Garam Masala
  • 1 sprig Curry leaves (Kadi Patta)
  • 2 tbsp Coconut Oil (Nariyal Tel)
  • 4 cups Water
  • Salt (Namak) to taste
  • Fresh Coriander leaves (Hara Dhania), for garnish
  • 1 tbsp Lemon juice (Nimbu ka Ras)

Step-by-Step Instructions:

  1. Marinate the Prawns: In a bowl, mix the cleaned prawns with turmeric powder, red chilli powder, a pinch of salt, and lemon juice. Let it marinate for at least 15 minutes. This helps the prawns absorb the flavors beautifully.

  2. Sauté the Aromatics: Heat coconut oil in a large pot or pan over medium heat. Add curry leaves and green chillies. Let them sizzle for a few seconds, releasing their fragrant oils.

  3. Brown the Onions: Add the chopped onions and sauté until they turn a lovely golden brown. This step is crucial for building a deep, rich flavor base.

  4. Add the Ginger-Garlic Paste: Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.

  5. Cook the Tomatoes: Add the chopped tomatoes and cook until they soften and become mushy.

  6. Spice it Up: Add coriander powder, red chilli powder (adjust to your spice preference!), and garam masala. Sauté for a minute, being careful not to burn the spices.

  7. Introduce the Prawns: Add the marinated prawns to the pot and cook until they turn pink and are slightly cooked. Don’t overcook them, or they will become rubbery.

  8. Add the Rice and Water: Add the rinsed rice and water to the pot. Bring it to a boil.

  9. Simmer and Cook: Reduce the heat to low, cover the pot tightly, and let the rice simmer for about 20-25 minutes, or until all the water is absorbed and the rice is cooked through.

  10. Fluff and Garnish: Gently fluff the rice with a fork. Garnish with fresh coriander leaves.

Chef Curry’s Tips for Best Results:

  • Use good quality Basmati rice: It makes a world of difference!
  • Don’t overcook the prawns: They should be tender and juicy.
  • Adjust the spice level: Feel free to add more or less chilli powder depending on your preference.
  • Let the rice rest: After cooking, let the rice rest for 5-10 minutes before fluffing. This helps the grains separate nicely.

Cooking It Your Way:

  • Gas Stove: The traditional method, perfect for achieving a consistent simmer.
  • Induction Stove: Works just as well as a gas stove, providing precise temperature control.
  • Pressure Cooker: For a quick version, cook for 2 whistles on medium heat. Be careful not to overcook the rice!
  • Slow Cooker/Crockpot: A hands-off approach! Cook on low for 3-4 hours.
  • Oven: Bake in a covered dish at 350°F (175°C) for about 45 minutes.

Nutritional Information (Approximate):

  • Calories: 450-500 per serving
  • Protein: 25-30g
  • Carbohydrates: 60-70g
  • Fat: 15-20g

(Note: Nutritional information may vary based on specific ingredients and portion sizes.)

Serving Suggestions:

  • Serve Chemmeen Chor hot, garnished with fresh coriander leaves and a wedge of lemon.
  • Pair it with raita (yogurt dip) or a simple cucumber salad for a refreshing contrast.
  • It also goes well with papadums (thin, crispy lentil wafers).

A Humble Request

Now, my dear friends, it’s your turn to bring this delightful Chemmeen Chor to life in your own kitchens. Share the joy of this flavorful dish with your friends and family. Cook with love, and enjoy every bite!

Until next time, happy cooking!
Your friend,
Chef Curry Do’pyaza