Kerala-style prawns roast

Recipe by
Total Time:
30-45 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Medium

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How to Make Kerala-style prawns roast

  • De-vein the tiger prawns and wash thoroughly.
  • Chop the shallots/onion, tomato and coconut.
  • Keep aside.
  • In a shallow non-stick pan, heat oil, add cloves, cardamom and cinnamon and saute till fragrant.
  • Add the mustard seeds, fenugreek and fennel seeds.
  • Once it starts to splutter, add the coconut slices and curry leaves, saute till the coconut turns light golden brown.
  • Add the ginger garlic paste and fry for a minute or so or until the raw smell goes.
  • Add the shallots/onion and fry until it turns translucent, then add the chopped tomato and saute till soft.
  • Mix the pepper, coriander, turmeric and chilli powder with a tbsp of lemon juice and water, add this spice mix and saute until the oil separates.
  • Add the deveined prawns, salt and cook covered for 8 to 10 minutes on low heat or until the prawns turn pink.
  • Do not overcook.
  • Before taking off the heat, sprinkle a tsp of garam masala powder and saute.
  • Garnish with chopped coriander leaves, and serve hot with rice/chapatti.
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