Prawns / Chemmeen Nurapola


250 gm prawns / chemmeen , cleaned
1/2 cup jeerakasala rice/ kaima rice
3 large eggs
1 tbsp ginger, chopped
1 tbsp garlic, chopped
3 green chillies, chopped
2 big onions, finely chopped
1 tomato, chopped
1/2 tsp turmeric powder
1/2-1 tsp kashmiri chilli powder
1/2 tsp fennel powder
1 sprig curry leaves
2 tbsp chopped coriander leaves
salt to taste
1- 1 1/2 tbsp oil
1 tbsp ghee


  1. Soak the rice in water for 3-4 hours.
  2. Heat oil in a pan and add chopped ginger, garlic, green chillies and curry leaves and saute well.
  3. Add chopped onion and saute well adding little salt till golden brown.
  4. Reduce the flame and add turmeric powder and kashmiri chilli powder and mix well.
  5. Add chopped tomato and saute well till soft. Add fennel powder and mix well.
  6. Then add cleaned prawns, mix well and cook covered at low flame for 5-7 minutes . Adjust the salt.
  7. Add coriander leaves and curry leaves and mix well. Switch off the flame and keep it aside.
  8. Grind the drained rice adding little water and salt using small jar of blender till smooth batter without any grains. The batter shouldn’t be too watery or too thick.
  9. In a dry mixing bowl, add eggs and beat well till foamy / frothy and light cream colour.
  10. Add ground rice slowly into this and fold in without disturbing the foam / froth.
  11. Heat a thick bottomed pan at medium flame and add ghee and spread all over.
  12. Pour half of the prepared batter and cook it covered for about 7-8 minutes at low flame.
  13. Then open the lid and add the prawn masala and spread it evenly.
  14. Pour the remaining batter all over the prawn masala and cook covered at low flame for about 8-10 minutes.
  15. Allow it to cool a little and flip the nurapola into a plate and then again flip it back to another plate.
  16. Cut it into pieces and serve…

Recipe Source: Lekshmi Nair Vlog


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