Chemmeen Pollichattu / Prawn Masala cooked in Banana Leaf, Kerala style prawn masala preparation which is not only easy to prepare, but also tastes heavenly. You can similarly try this method of masala preparation with chicken, fish fillets and crab meat. I’m yet to try this with vegetables, but I’m sure it would also taste delicious, since anything cooked with banana leaf will never disappoint you. I had also shared the Baked Version of Whole Fish Masala in Banana Leaf, which you can also try with this pan method. But the cooking time will sure vary.
Another version, which can be tried is with tamarind water or coconut milk. I wanted to make this as simple masala preparation, so skipped those two ingredients. Do try this delicious recipe of Prawn Masala cooked in banana leaf and share your feedback with us.
Other prawn recipes which can be tried with Roti / Chapati,
If you try any of my recipes, do tag @jopreetskitchen on Instagram with #jopreetskitchen or leave a comment.
How to make Prawn Pollichattu
Chemmeen Pollichattu | Prawn Masala in Banana Leaf
Kerala style prawn masala preparation
Servings 3
Ingredients
- 300 gms Prawns / Shrimps / Chemmeen / Eral shells removed and cleaned
- 2 Big Onions - finely chopped
- 1 Tomato – finely chopped
- 1/2 tbsp Ginger Garlic Paste
- 1/4 cup Chopped Coconut Flakes
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chili Powder
- 2 tsp Garam Masala
- 1/4 cup Mint Leaves
- 1/4 cup Chopped Coriander Leaves
- 2-3 tbsp Coconut / Groundnut / Gingelly Oil
- Salt to taste
- 1 tsp Mustard Seeds
- 10 Curry Leaves
- 1 tbsp Lemon Juice
Instructions
- Please check the instructions below.
How to prepare Chemmeen Pollichattu
- Clean and wash prawns. Marinate with turmeric powder and keep aside for 10 mins. Heat oil in a pan or wok / kadhai. Tamper mustard seeds, curry leaves and add coconut flakes. Saute a while.
- Add chopped onions and cook for a min on low flame. Now, Add ginger-garlic paste and chopped tomatoes. Mash the pulp. Add mint leaves and coriander leaves. Saute a while. Add red chili powder and garam masala. Mix everything well. Now add marinated prawns and stir well.
- Add salt to taste and cook it covered on low flame for 5 mins. We are not going to add water. Prawns will cook in its own moisture. After 5 mins, if there are water left in masala, then switch to high flame and cook. Stir well. You can also remove prawns and cook masala alone to become dry. Prawns must be half cooked. Sprinkle lemon juice and switch off the flame.
- Take banana leaf, wash it and hold the leaves at the ends. Show it over direct flame and move the sides till leaf changes its color. We are doing this so that leaf is easy to fold without worrying about tear.
- Take the leaf and spread masala. Now, fold the leaf to form a parcel and tie it with twain. I made two parcels with the prepared prawn masala. Either bake this at 180 degree C for 15 mins or follow the pan fry method like I did.
- For more healthy version, you can also try steaming the parcel for 15 mins, which I shall share later. Coming to the pan fry method, heat a non stick pan or tava. Pour 1 tbsp oil and allow it to spread.
- Keep the parcels and cook it covered for 10-15 mins. Turn over the sides of parcel once in 5 mins. The leaf will change its color and masala will smell heavenly. This is the sign your parcels are cooked
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Now remove from the heat and open parcels. Serve it with rice or roti / chapati.
Now remove from the heat and open parcels. Serve it with rice or roti / chapati.The post Chemmeen Pollichattu / Prawn Masala in Banana Leaf appeared first on Jopreetskitchen.