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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.