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Kerala Shrimp Roast (Chemmeen Roast)

Kerala Shrimp Roast

Kerala Shrimp Roast (Chemmeen Roast)

5 from 6 reviews
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  • 1 pound of thawed medium to large shrimp peeled, deveined, tail-off
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • 3 tablespoons coconut oil
  • 2 red onions approx 1 pound total, diced
  • 5 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • ½ teaspoon minced green chili
  • 15 curry leaves
  • 2 dried red chilies
  • 1 tomato approx 8 ounces, chopped
  • ¼ cup water


  • 1 teaspoon vinegar


  • Add the shrimp, paprika, turmeric, salt to a bowl and mix well.
  • Heat coconut oil in a dutch oven over medium heat, then add half the shrimp (or as many as you can fit in a single layer). Let it cook for 2-3 minutes to develop a browned crust, then flip over and cook until done. Remove the shrimp and set it aside for now. Repeat with the remaining shrimp.
  • Add onions and stir occasionally for 8 to 10 minutes, or until the onions look golden brown. Make sure to scrape the bottom of the pot to remove any burned bits as you stir.
  • Add the garlic, ginger, green chilli, curry leaves, and dried red chillies and stir-fry for 2 minutes, then add the tomato and stir-fry for 5 minutes or until softened (this is a good time to scrape the bottom if needed).
  • Add the spices and mix well. Then add the water, cover the pot with a lid, and cook for 2 minutes.
  • Remove the lid, and stir-fry for 2 minutes to dry any moisture in the pot, then add the vinegar and shrimp and mix well.
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