Kerala Prawn Roast
on Jun 19, 2026
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If prawns are a favourite in your house, this Kerala prawn roast is one of the best ways to cook them. It’s quick, packs in an incredible amount of flavour, and honestly tastes like something you’d eat at a restaurant.
This Kerala prawn roast, also known as chemmeen roast, is so hard to resist that you’ll want to make it everyday. Don’t worry though, it’s one of the easiest recipes to put together. We make a fresh masala, thereby ensuring bold, intense flavors. And since the prawns go into the masala right away, it’s a really convenient one-pot dish.
This prawn roast recipe is such a simple way to bring coastal flavors into your home and kitchen. I love serving this as a party appetiser and it disappears in no time! But it makes for a great Sunday lunch with some neer dosa, appams, or even just dal and roti.
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Ingredients for Kerala Prawn Roast
Prawns: Peeled and deveined. Fresh prawns give the best flavour, but frozen works too as long as they’re fully thawed and drained.
Marinade: Crushed garlic, crushed ginger, coriander powder, cumin, crushed pepper, kashmiri chilli, turmeric, fennel seed powder, and garam masala.
Sambar Onions: Halved. They caramelise quickly on high heat and add a natural sweetness to the roast.
Curry Leaves: Used generously, both while frying and as a fresh finishing touch.
Green Chillies: Slit, for heat and flavour.
Coconut Oil: I’ve used coconut oil for that authentic Kerala flavour, but any neutral oil works if you prefer.
Richa’s Top Tips
- Use a big flat pan. This is the most important step. The prawns need to sit in a single layer so they roast and caramelise instead of steaming. If your pan is too small, fry in batches.
- Don’t move the prawns around too much after adding them. Let them sit undisturbed for 1-2 minutes so they get proper contact with the pan and develop that roasted char on the surface.
- Marinate for at least 15 minutes. The spices need some time to work into the prawns. Skipping or rushing this step will give you bland prawns with flavour only on the outside.
- Finish with a drizzle of coconut oil right at the end. This is optional but traditional, and it adds a fragrance and richness that ties the whole dish together.
- Prep prawns the right away: If using frozen prawns, it’s really important to defrost them correctly to prevent spoilage and contamination. Please check out my article on how to defrost prawn correctly for all the tips and tricks.
Frequently Asked Questions
Prawn roast is a dry-style Kerala preparation where prawns are cooked in a spiced masala on high heat until everything caramelises and coats the prawns. It’s different from a prawn curry because there’s no gravy. The masala roasts directly into the prawns, giving them an intense, concentrated flavour.
Once the prawns hit the pan, they’re done in about 4-5 minutes. The key is high heat and not overcooking them. As soon as they curl up and turn pink, they’re ready. Any longer and they turn chewy and rubbery.
Chicken works well with this same masala, but you’ll need to increase the cooking time significantly since chicken takes longer than prawns. Fish fillets like sea bass or seer fish also work, just handle them gently so they don’t break apart in the pan.
Yes. Thick sliced mushrooms roast really well in this masala. They won’t taste like prawns obviously, but the masala and coconut oil give them a lovely coastal flavour. Baby corn cut lengthwise also works nicely.
Storage Tips
- In the fridge: Store in an airtight container for up to 2 days. The flavour holds up well overnight, though the prawns won’t be as crispy as when freshly made.
- Freezing: Not recommended. Prawns change texture significantly once frozen and reheated, becoming rubbery and chewy.
- Reheating tip: Warm on a hot pan for a minute or two rather than microwaving. The pan brings back some of that roasted finish and keeps the prawns from turning rubbery.
Serving Ideas
This Kerala prawn roast works as a starter or as part of a bigger meal. Here are a few ways we enjoy it:
- With Jeera Rice: The simplest way to enjoy this. The roasted masala on the prawns with cumin rice is a great combination.
- With Neer Dosa: Soft, lacy neer dosa with this spicy prawn roast is one of the best pairings you can do at home if you want to have the prawn roast Kerala style.
- With Tender Coconut Appam: Another classic Kerala combination. The soft appams soak up all that roasted masala beautifully.
- On its own: With a squeeze of lemon and some sliced onions on the side. Perfect as a snack or with a cold drink.
Did You Know?
Prawns turn pink when cooked because of a pigment called astaxanthin. In raw prawns, this pigment is bound to a protein that masks its colour, making the prawn look grey or translucent. Heat breaks that bond and releases the astaxanthin, which is naturally bright pink-orange. It’s the same pigment that gives flamingos their colour, since flamingos eat large quantities of shrimp and algae that are rich in astaxanthin.
If you’ve been looking for a prawns roast recipe that’s quick, flavourful, and feels like a proper coastal meal, this is the one. It’s become a favourite in our house for good reason.
Make it, enjoy it, and come tell me about it on Instagram @my_foodstory. I have a feeling you’ll be making it again very soon.
Watch Kerala Prawn Roast Recipe Video
Kerala Prawn Roast
Ingredients
For marination
- 400 grams prawn, peeled & deveined prawns
- 8 cloves garlic, crushed
- ¾ inch ginger, crushed
- 2 teaspoons coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon crushed pepper
- 1 teaspoon kashmiri chilli powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon fennel seed powder
- ¼ teaspoon garam masala powder
For Roasting
- 3 ½ tablespoons coconut oil or any neural flavoured oil
- ½ teaspoon fennel seeds, saun
- ½ cup halved sambar onions
- 4 sprigs curry leaves, divided
- 2 green chillies, slit
- 1 teaspoon kashmiri chilli powder
- ½ teaspoon salt
Instructions
Marinating prawns
- Take prawns and all spices listed for marination in a bowl, mix well and set aside to marinate for 15 minutes.400 grams prawn, 8 cloves garlic, ¾ inch ginger, 2 teaspoons coriander powder, ½ teaspoon cumin powder, ½ teaspoon crushed pepper, 1 teaspoon kashmiri chilli powder, ¼ teaspoon turmeric powder, ¼ teaspoon fennel seed powder, ¼ teaspoon garam masala powder
Prawn roast
- Heat 2 tablespoons of coconut oil in a flat bottomed pan, add fennel seeds and once they crackle, add onions, 2 sprigs of curry leaves, green chillies and fry for 1 ½ minutes till light golden.3 ½ tablespoons coconut oil or any neural flavoured oil, ½ teaspoon fennel seeds, ½ cup halved sambar onions, 4 sprigs curry leaves, 2 green chillies
- Mix 1 teaspoon chilli powder in 2 tablespoons of water to form a paste.1 teaspoon kashmiri chilli powder
- Add marinated prawns, ½ teaspoon of salt and spread the prawns in the pan as one layer so it roasts well. If the prawns are piled on one another, they get steamed & do not roast well. Cook for 1-2 minutes without touching. Add chilli paste, give a good toss & cook for 2-3 minutes and take off the heat.½ teaspoon salt
- Sprinkle 1 ½ tablespoons of coconut oil on top which is optional but it adds authentic flavour and fragrance.
Video
Nutrition
This article was researched and written by Harita Odedra.
