Monday, July 7, 2014

Chemeen Kilangu Roast / Shrimp Roast with any starchy vegetable

This is a very spicy recipe which can be a suitable combination to appam , parota , chapati  or even rice.
Here in addition to shrimp we can use any Starchy Vegetable , i used Indian Water Chestnut(Singoda),

But you can use potato , kappa(Yuca) , Sweet Potato , Plantain , Senai (yam) .This is to fill the recipe as shrimp may shrink we may end up in quite a small dish if we don't add any additional veggies.
And i used frozen kind so its already cooked.But of you are using fresh vegetable just boil them in water with little turmeric pd and half cook them,drain and keep aside.The rest will cook with shrimp.
Like my regular roast recipe's i make it initially in a slight gravy consistency and then add extra oil and roast it completely to very dry consistency.

Nutritional Info:


For 2 Oz Roast:
Calories
55
Total Fat
1.1g
Sat. Fat
0.9g
Cholest.
52.1mg
Sodium
318.7mg
Carb.
3.8g
Fiber
0.3g
Sugars
1.4g
Protein
6.8g

Ingredients:

Chemeen / Iraal / Shrimp - 1 lb , Clean and devein and wash it with turmeric pd and keep aside.
Starchy Vegetable - 1 cup ,sliced thinly and boiled separately to 3/4 th tenderness cooked.
Curry leaf - 5 to 6 sprigs
Coconut oil - 2 tsp
Onion Sliced thinly - 2 cups
Turmeric Pd - 2 tsp
Ginger Chopped finely - 1 tbsp
Garlic Finely Chopped - 1 tbsp
Ginger Garlic Paste - 1 tsp each
Green Chillies Slit - 10 nos,Reduce number if you don't want it to be spicy.
Chilly Pd - 1 tsp
Fenugreek Pd - 1/4 tsp
Garam Masala - 1 tsp heaped
Coriander Pd - 2 tsp
Pepper Pd - 1 tsp
Vinegar - 2 tsp
Salt
This is indian water chestnut

Method:

1.Take a wide pan add one teaspoon of coconut oil now, once its hot add ginger and garlic and 1 sprig of curry leaf and saute them till raw smell is gone.
 2.Then add onions,turmeric and 1/2 tsp of salt to help onion cook faster.
 3.This is Singoda (indian water chestnut)
 4.Once onions are almost done add green chillies and saute them till onion is completely cooked.
 5.Then add ginger garlic paste and saute them till the raw smell is gone ,add 1/4 cup to help the ginger garlic paste cook thoroughly.
 6.Then add chilli Pd , coriander pd, pepper pd , fenugreek pd and roast them quite some time for the raw smell to go off.
 7.Then add Shrimp and the veggies and cook them covered till shrimp and veggies are cooked completely.
 8.Now only the ingredients are cooked open lid and add vinegar and stir well and do a taste check and add seasoning if needed.
 9.Now add remaining 1 tsp of coconut oil and saute it with out covering for at least 20 min in high flame .You will see all the water evaporates and the dish getting dry already.Below you can see in the image.Keep increasing and decreasing flame and dont let it burn.Keep stirring and it takes time so be patient.

 10.Finally once its almost dry add 3 more sprig of curry leaf and garam masala and keep stirring until everything is completely dry and its roasted.

 Chemmen Roast is ready to serve.

 



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