Chemeen Choru
Chemeen Choru
Ingredients
For the Shrimp
- 500 g small shrimp, (chemmeen)
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri chili powder
- 3/4 teaspoon black pepper powder
For the Stir Fry
- 4 tablespoons coconut oil, to 5 tablespoons
- 1/2 teaspoon mustard seeds
- 4 garlic cloves, to 6, crushed
- 10 shallots, to 12, thinly sliced
- 1 small bunch curry leaves
- 1 teaspoon crushed red chili flakes
- 2 cups cooked rice, day-old works best
- 1 pinch fenugreek seed powder, (uluva podi)
Instructions
- 1
In a bowl, combine the small shrimp with salt, turmeric powder, Kashmiri chili powder, and black pepper powder. Mix thoroughly by hand until the shrimp are well coated with the spices.
⏱️ 5 min
- 2
Rest the marinated shrimp for 30–45 minutes to allow the flavors to meld.
⏱️ 45 min
- 3
Heat 2-3 tablespoons of coconut oil in an iron kadai (cast iron wok) over medium-high heat. Once the oil is hot, add the marinated shrimp and fry for 4–5 minutes until they are crispy and cooked through. Remove the fried shrimp from the pan using a slotted spoon and set them aside.
⏱️ 7 min
- 4
From the oil remaining in the kadai after frying the shrimp, keep about 2 tablespoons in the pan (remove excess if necessary). Add the mustard seeds to the hot oil and allow them to splutter.
⏱️ 1 min
- 5
Add the crushed garlic cloves and sauté until they turn golden, about 1-2 minutes.
⏱️ 2 min
- 6
Add the thinly sliced shallots and cook until they become golden brown, about 3-5 minutes.
⏱️ 5 min
- 7
Add the curry leaves and crushed red chili flakes to the pan. Sauté for a short while, about 30 seconds, mixing them with the shallots and garlic.
⏱️ 1 min
- 8
Add the cooked rice to the pan with the stir-fried ingredients. Mix well, ensuring the rice is evenly coated with the spices and aromatics.
⏱️ 3 min
- 9
Add the previously fried crispy shrimp to the rice mixture. Toss gently to combine the shrimp and rice.
⏱️ 1 min
- 10
Finish the dish by sprinkling a pinch of fenugreek seed powder (uluva podi) over the rice and shrimp mixture. Give it a final gentle toss.
⏱️ 1 min
- 11
Serve hot and enjoy. The dish can be served on a banana leaf for an authentic touch.
Kitchen Tools
Nutrition Facts (per serving)
Chemeen Choru
For the Shrimp
- 500 g small shrimp, (chemmeen)
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri chili powder
- 3/4 teaspoon black pepper powder
For the Stir Fry
- 4 tablespoons coconut oil, to 5 tablespoons
- 1/2 teaspoon mustard seeds
- 4 garlic cloves, to 6, crushed
- 10 shallots, to 12, thinly sliced
- 1 small bunch curry leaves
- 1 teaspoon crushed red chili flakes
- 2 cups cooked rice, day-old works best
- 1 pinch fenugreek seed powder, (uluva podi)
Instructions
- 1
In a bowl, combine the small shrimp with salt, turmeric powder, Kashmiri chili powder, and black pepper powder. Mix thoroughly by hand until the shrimp are well coated with the spices.
⏱️ 5 min - 2
Rest the marinated shrimp for 30–45 minutes to allow the flavors to meld.
⏱️ 45 min - 3
Heat 2-3 tablespoons of coconut oil in an iron kadai (cast iron wok) over medium-high heat. Once the oil is hot, add the marinated shrimp and fry for 4–5 minutes until they are crispy and cooked through. Remove the fried shrimp from the pan using a slotted spoon and set them aside.
⏱️ 7 min - 4
From the oil remaining in the kadai after frying the shrimp, keep about 2 tablespoons in the pan (remove excess if necessary). Add the mustard seeds to the hot oil and allow them to splutter.
⏱️ 1 min - 5
Add the crushed garlic cloves and sauté until they turn golden, about 1-2 minutes.
⏱️ 2 min - 6
Add the thinly sliced shallots and cook until they become golden brown, about 3-5 minutes.
⏱️ 5 min - 7
Add the curry leaves and crushed red chili flakes to the pan. Sauté for a short while, about 30 seconds, mixing them with the shallots and garlic.
⏱️ 1 min - 8
Add the cooked rice to the pan with the stir-fried ingredients. Mix well, ensuring the rice is evenly coated with the spices and aromatics.
⏱️ 3 min - 9
Add the previously fried crispy shrimp to the rice mixture. Toss gently to combine the shrimp and rice.
⏱️ 1 min - 10
Finish the dish by sprinkling a pinch of fenugreek seed powder (uluva podi) over the rice and shrimp mixture. Give it a final gentle toss.
⏱️ 1 min - 11
Serve hot and enjoy. The dish can be served on a banana leaf for an authentic touch.