Prawns Roast
Kerala is known for the different varieties of sea food preparations. Each region in the state will have it’s own style of cooking – sometimes completely different from the rest. So prawns also are cooked in many different ways. My family loves prawns based dishes and prefers a little spicy variant mostly. This Prawns Roast recipe I am sharing has always been a hit here and since I do not make large quantities normally, this gets over in no time as well.
The most important thing when handling prawns is the process of cleaning it. Prawns have to be deveined properly and carefully, else it could lead to allergies as well as other stomach issues. Once the cleaning of prawns is done, I would say that the major time consuming part of the recipe is over. Prawns do not take a long time to cook and if you follow this recipe, you won’t end up with rubbery prawns either.
This Prawns Roast can be served as a starter or a side dish.
Kerala Style Prawns Roast
Course: MainCuisine: KeralaDifficulty: Moderate3
servings20
minutes20
minutes40
minutesA delicious Prawns Roast, prepared in the Kerala style!
Ingredients
- For first cooking
Prawns – 250 gms, cleaned and deveined
Water – 1 cup
Salt – 1/2 tsp
Lemon Juice – from half lemon
- For second cooking
Ginger – 1/2-inch piece, chopped
Garlic – 5, chopped
Curry Leaves – a few
Kashmiri Chilli Powder – 1/2 tsp
Chilli Powder – 1/4 tsp
Turmeric Powder – 1/4 tsp
Salt – 1/2 tsp
Water – 2-3 tbsp
- For the roast masala
Coconut Oil
Coconut Slices – 2-3 tbsp (optional)
Ginger – 1/2-inch piece, chopped
Garlic – 5, chopped
Curry Leaves – a few
Green Chilli – 2, chopped
Onion – 1 medium, sliced
Tomato – 1 large, sliced
Kashmiri Chilli Powder – 1/2 tsp
Chilli Powder – 1/4-1/2 tsp
Coriander Powder – 1/2 tsp
Turmeric Powder – 1/8 tsp
Cumin Powder – 1/2 tsp
Salt – 1/2 tsp
Curry leaves
Black Pepper Powder – 1/4-1/2 tsp
Directions
- Bring water to a boil along with salt and lemon juice. Add the prawns to this and cook it for a couple of min till the prawns just start changing color. Strain and keep it aside.
- In a kadai, add the cooked prawns along with the ginger, garlic, curry leaves, Kashmiri chilli powder, chilli powder, turmeric powder, salt and water.
- Cover it and cook for a couple of minutes and then cook it uncovered till the water evaporates.
- In a kadai, heat coconut oil. To this, add the coconut slices and fry till they start changing color.
- To this, add the ginger, garlic, curry leaves and green chilli and saute till the ginger and garlic is fragrant.
- Add the onion and saute till it changes to a golden-brown color. To this, add the tomato and cook it well.
- Add the Kashmiri chilli powder, chilli powder, coriander powder, turmeric powder, cumin powder and salt and saute everything till well roasted.
- Add cooked prawns and cook till the masala coats the prawns well and oil starts separating.
- Add some more coconut oil if needed after adding prawns. Add a few curry leaves and black pepper powder and mix well. Serve this hot.
