Chemmeen Choru – Malabar Prawn Rice

Pin

Here is the final recipe for this week’s theme of “Rice Dishes” under the Blogging Marathon #109, after the Pulao and the Egg Biriyani.

Malabar has its fair share of one pot rice, just like the pulaos of the North. That is where our Erachi Choru, Kozhi Choru and Meen Choru all belong to. However, considering Malabaris have a little soft corner to prawns, being a delicious shell fish so rarely available, there should be a “chor” which will use only prawns. 😉 I have already stated before that I have a prawn allergy and hence I don’t cook it much, especially if I need to handle it. If it comes shelled, then I may give it a try. There are already few delicious prawn recipes – like this roast and this Thalassery style biriyani – that I make, but I don’t eat, yet the family loves it and enjoys it. This is just to add to the very few I have on the blog… 🙂

Pin

I have taken the short cut route and used frozen prawns to make this dish. I wouldn’t suggest it is a good idea. Frozen prawns would be awesome for snacks like cutlets or the kinnapathiri, but other than that, but when it comes to cooking it for a main dish, fresh prawns win hands down. The recipe of this chor is also very close to how the other similar dishes are made, but I always feel that the flavor that prawns impart is something very unique. I have mentioned in the recipe card as to how to handle this recipe when you make it with fresh prawns.

I agree, frozen prawns makes things much easier, but definitely wouldn’t be as delicious as the fresh ones. The spices used in this dish are straightforward and quite easy to make too. It is just the perfect dish to make when you want to make something special on a weekend, yet feeling lazy to do so. 😀 Since prawns do not take much time to cook, it is imperative to keep watch on the cooking time so that the prawns don’t get too chewy. Off to this super easy recipe…

Pin

Pin

Chemmeen Choru - Malabar Prawn Rice

Course Main

Cuisine Malabar

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Rafeeda

Ingredients

• FOR PRAWNS:
• 400 gm pack frozen shrimps refer notes
• 1/4 tsp turmeric powder
• 1 tsp Kashmiri chilli powder
• Salt to taste
• FOR RICE:
• 1 tbsp ghee
• 2 tbsp coconut oil
• 1 bay leaf
• 1 cinnamon
• 2 green cardamom
• 1 tsp black pepper
• 1 large onion sliced
• 1 tsp ginger garlic paste
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/4 tsp fennel powder
• 1 large tomato chopped
• 1 1/2 cup basmati rice soaked for 30 minutes and drained (refer notes)
• 2 1/4 cup water
• 1/4 tsp garam masala powder
• Salt to taste
• Coriander leaves for garnish.

Instructions

• Wash and drain the thawed frozen prawns. Toss up with the turmeric, Kashmiri chilli powders and salt and leave aside to marinate.
• In a big saucepan, heat ghee and oil. Fry the whole spices briefly.
• Add the onion and saute till wilted.
• Add the masala powders and fry for a couple of minutes.
• Add the tomato and the marinated prawns and cook till the tomato is smashed.
• Add the water and bring it to boil. Add the basmati rice, season well and add the garam masala.
• Once the water comes to a rolling boil, reduce the flame to minimum and cook on low flame till the rice is all done.
• Add the coriander leaves and serve hot.

Notes

If you are using fresh prawns, marinate the prawns and then fry it briefly in oil at the beginning and set aside. Add it at the time when the rice is being added.
Usually, jeerakashala rice is used. If using, then take exact double quantity of water for the amount of rice, and no need to soak.

Pin