Chemmeen Ularthiyathu

Chemmeen Ularthiyathu

Give me shrimp any day and I am a happy woman! On our recent trip to the Lulu Hyper Market, we were able to lay our hands on a treasure chest – yes, a chest filled with indian shrimp. I scooped out some of those little monsters into bags and dreamed of making some good, spicy Chemmeen Ularthiyathu.

Chemmeen Ularthiyathu is a dry preparation of Shrimp/Prawns which uses Fish Tamarind (Kudam Pulli). Coconut Slices are often added to increase the quantity of the final dish and it also enhances the taste of the dish. These Kerala Style Stir Fried Shrimps have the perfect balance of sourness and hotness. One of the things I have learned about Kerala Cuisine is that you don’t need too many ingredients to make a good dish. This recipe doesn’t use many spice powders but it tastes awesome.


  • Prawns 250 Grams (Peeled and Washed)
  • Small Onion (Shallots) 8-10 Nos.
  • Onion 1 Small
  • Crushed Ginger 1 tablespoon
  • Crushed Garlic 1 tablespoon
  • Cocum (കൊടമ്പുളി) 2 -3 Pods. (Sock in water)
  • Coconut pieces (Thenga Kothu) 1/2 Cup
  • Turmeric powder 1/2 Teaspoon
  • Chilli Powder 1 Tablespoon
  • Garam Masala 1 Teaspoon
  • Salt, Curry Leaves and Coconut Oil as required.


  1. Take Prawns in your favorite kadai
  2. Add half the portion of Ginger, Garlic and Chilly Powder; Add full portion of Turmeric powder, Cocum, Coconut pieces (Thenga Kothu), Salt and curry leaves.
  3. Mix well using spatula, add water and cook till it done.
  4. Set this cooked prawns aside.
  5. Heat Coconut oil in a Kadai, Add Onion and Shallots in to it and sauté ti become golden brown.
  6. Add remaining Ginger, Garlic, Curry Leaves and Sauté.
  7. Add remaining Chili powder and garam masala; fry till the raw smell goes and oil starts appearing.
  8. Add the cooked prawns, salt; Mix well and add 2 – 3 tablespoon of water.
  9. Cook till the water is dried and the prawns coated with masala.
  10. Roast this 10-12 minutes on low flame, by stirring it in between.
  11. Serve Hot.

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