Chemmeen Choru – Malabar Prawn Rice



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… 🙂




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…







Chemmeen Choru - Malabar Prawn Rice

Course Main
Cuisine Malabar
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Author Rafeeda


  • 400 gm pack frozen shrimps refer notes
  • 1/4 tsp turmeric powder
  • 1 tsp Kashmiri chilli powder
  • Salt to taste
  • 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.


  • 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.


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.



Join the Conversation

  1. The Rice looks delicious and I am glad that this version didn’t trigger your allergies.

    1. Rafeeda AR Author says:

      I didn’t eat it Rajani… hehe… thanks a lot dear…

  2. I always thought prawns wouldn’t require much cooking , though I have absolutely no clue on this . The rice might be simple but they are plated very well . I am sure they myst a feast for many .

    1. Rafeeda AR Author says:

      Yes, prawns get rubbery when overcooked. Thank you so much Vaishali…

  3. Priya Anandakumar says:

    Looks delicious dear, makes me hungry…

    1. Rafeeda AR Author says:

      Thanks a lot Priya…

  4. Whether we cook vegetables or meat, I believe the fresh ones always are the best but we rely on frozen ones sometimes out of necessity. The spices used here definitely make a flavorful dish.

    1. Rafeeda AR Author says:

      Thank you so much Harini…

  5. Wow Rafeeda, love the spices that went into making this dish. Looks delicious.

    1. Rafeeda AR Author says:

      Thank you so much Amara….

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