KERALA TOURISM E-BOOKS
Malabar Cuisine, influenced by various cultures, has an extensive variety of mouthwatering dishes in its repertoire. Chemmeen Ilayada, is a Malabari seafood dish known for its unique style of preparation and its flavorful taste.
Ingredients
| Shrimps/Prawns | 500 gms |
| Onion | 1 |
| Green Chillies | 2 |
| Garlic | 6 cloves |
| Tomatoes | 2 |
| Chilli Powder | ½ tbsp |
| Turmeric Powder | 1 tbsp |
| Grated Coconut | 2 cups |
| Rice Flour | 500 gms |
| Coconut Oil | |
| Salt | |
| Curry Leaves | |
| Banana Leaves | |
| Water |
Chemmeen Masala: Method of Preparation
Heat oil in a pan and saute the sliced onion, tomatoes, green chillies and chopped garlic. Stir well. Next, add the turmeric and red chilli powders and salt. Mix well. Now add the shrimps/prawns and stir gently. As the prawns begin to change colour add the grated coconut and some water. Continue stirring the mixture and cook till done.
Chemmeen Ada: Method of Preparation
Dampen the rice flour to make a dough and divide the dough into small balls. Take a piece of plantain leaf and place a rice ball on it. Flatten the ball on the plantain leaf to take the shape of a disc. Add the Chemmeen Masala on one half of the flattened dough. Fold the plantain leaf so the disc is folded with the filling inside. Assemble a few such wrapped discs and steam for about 15 minutes.