Chemmeen pollichathu


The fresh plantain leaf enhances the flavour of the prawns that are marinated with spicy masala. This delicious prawns dish tastes amazing with boiled tapioca or rice. Check out how to easily make Kerala-style prawn roast in plantain leaf or chemmeen pollichathu.


200 gm prawns
½ tsp chilli powder
¼ tsp turmeric powder
¼ tsp garam masala
¼ tsp pepper powder
½ tsp salt
½ tsp cumin powder
½ tsp mustard seeds
Curry leaves
6 shallots (chopped)
1 tomato
1 tbsp crushed ginger-garlic
30 ml oil
1 clove
Plantain leaf and fibre


Marinate the cleaned prawns with chilli powder, turmeric powder, garam masala, pepper powder and salt
Keep it aside for at least half an hour
Fry the marinated prawns in 15 ml oil
Heat 10 ml coconut oil in a pan and splutter the mustard seeds
Sauté the curry leaves, shallots, tomato and crushed ginger-garlic
Now add the chilli powder, turmeric powder and cumin powder
Into it add the fried prawns
Soften the plantain leaf by passing it above the flame
Rub some oil on the plantain leaf
Place the prawn-masala mix 
Now lightly burn the clove and stick it into the tomato
Place this tomato as well in the plantain leaf
Wrap everything using the plantain leaf
Tie the plantain packet using the fibre
Heat 2 tsp oil in a flat pan
Bake the plantain packet well by flipping it.