Shrimp rice or chemmeen choru with Kerala matta (brown) rice, is a traditional quick meal, popular in the Syrian Christian community of Kerala.
Back in my childhood, my maternal grandmother (ammachi) used to make this instant shrimp flavored rice for us kids....when we are back from our outdoor games. She puts cooked rice into slow fried shrimp masala fry otherwise known as "chemmeen ularthiyathu". The trick is to put in the rice into the pan; which was used to make the curry and mix.....resulting in the most delicious one pot meal....have you ever tried it with chicken....after you make a chicken curry or slow roast and once you transfer them to another dish....the pan will have some crumbs of the curry....just put in some cooked rice along with some chicken pieces and mix well.....try it you will love it....ammachi used to make this and called it "kozhi chooru"...kozhi means chicken and chooru means cooked rice.
I have mentioned that my son loves shrimps and prawns.....and the reason for my Hyderabadi shrimp biriyani and prawns ularthiyathu (dry roasted prawns fry). Again, bringing back the tradition or the trick of my grandmother...I also do the same for him, and thought of sharing this wonderful and quick meal with you.
Kerala matta rice or rose matta rice (Palakadan matta rice) as it is known, is a reddish-brown rice variety, unpolished and hence packed with vitamin B and fibre. This earthy and flavorsome rice is most popular in Kerala. This is the rice we have on a daily basis, I used this rice for this recipe as I cook it almost everyday. You can also use any other type or variety of cooked rice like basmati, white rice, parboiled rice etc etc.
A very filling meal packed with lots of nutrients, perfect for kids.
Note: Since I am adding cooked rice, I have increased red chilly and pepper powder a little more than the original recipe.
Author: Nisa Homey.
Ingredients:
Shrimps: 250 gm, cleaned.
Kashmiri red chilly powder: 2 tsp.
Turmeric powder: A fat pinch.
Pepper powder: 3/4 tsp.
Kudampuli (Kokum): 1 or 2 pieces.
Mustard seeds: 1/2 tsp.
Shallots: 4 or 5.
Garlic: 4 or 5 cloves, slit.
Ginger: 1 small piece, chopped.
Green chilly: 1, slit.
Water: 1/3 cup.
Curry leaves.
Coconut oil: 2 tbsp.
Salt. As needed.
Cooked matta rice: 1 1/2 cups.
Method:
Please go to this page for the detailed step by step tutorial for making this shrimp dry roast otherwise known as "chemmen ularthiyathu". Do make this without the coconut pieces, also I used kokum vinegar this time and not kudampuli; but you can use which ever is available. Also, I have increased Kashmiri red chilly powder and pepper powder, since rice is added, a more spicy masala is needed.
After you have made the dry roast. Remove half of the shrimp roast into another pan, keep that aside (we need this to sprinkle on top or garnish the rice). Add in the cooked rice.
Mix well, scraping down the sides, where the masala has sticked ...mix to incorporate the rice into it.
That's it.....just add in fresh curry leaves and if you need, drizzle a bit of coconut oil....and your healthy meal is ready.
Garnish with the kept aside half of the shrimp roast and plenty of curry leaves....curry leaves is a must for this dish.
Enjoy!
P.S. Like my post?? Get the latest updates straight to your email! Subscribe NOW!
