Chemmeen Podi/ Shrimp powder

Chemmeen Podi/ Shrimp powder

Kerala is famous for dry fishes and the recipes made out of them. Most of the dried fishes will have a pungent smell and will be salty enough. But I tell you, the taste of the curries made out of it is unbeatable. Chemmeen/ shrimp is one of the most popular fishes which is dried and Keralites happily make powder or chutney out of it. Do I need to say how well it goes with hot Kerala matta or ponni rice?

I studied my 12th standard in a convent where a majority of my classmates were Christians. And moreover, I lived in the hostel. And shrimp powder is one of the treasure hostelites bring and savor till they get back home. We used to fight for the last spoon of the shrimp powder during dinner time. I am drooling here while writing this. So, this recipe was in my mind from a long time. My husband loves it. Recently, when I visited the Asian market, I found these small dried shrimp which is apt for making this recipe. The coarse ground dried shrimp, the tanginess of tamarind and sweetness of coconut powder elevates the taste of this recipe to a whole new level.

Try it, make it and savor it.

So here goes how to make chemmeen podi / shrimp powder.

Xoxo

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Chemmeen Podi/ Shrimp powder
Course Main Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. The shrimp should be cleaned nicely in water before cooking. Remove the head, tail and legs from the dried shrimp.
  2. Strain the water from the shrimp and pat dry using kitchen towel. You can leave the shrimp for drying in the paper for half an hour.
  3. Once the shrimp is dried, roast it nicely until the color of shrimp turns golden brown.
  4. Keep the roasted shrimp aside.
  5. Add the grated coconut into the hot pan along with curry leaves and garlic.
  6. Let it get roasted nicely in low flame. If you are using frozen coconut, make sure you don't burn it by roasting them in high flame. Always roast the coconut in low flame.
  7. Once the coconut has turned its color to golden brown. Add the lemon sized tamarind, salt to taste and 1 tsp of chilly powder.
  8. Mix them nicely and add the roasted shrimp to it.
  9. Keep it aside to cool down and then grind them in the blender after cooling.
  10. The yummy shrimp powder or chemmeen podi is ready.
Recipe Notes

Tips

  1. You can also coarse grind the chemmeen podi / shrimp powder to get tiny bits of shrimp in between. Makes it nutty!
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