Kerala style prawns roast

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 1 lb- tiger prawns
  • 2- 3 cups- chopped shallots
  • 3 -medium sized onion
  • 1- large tomato
  • 2 tbsp- coconut, cut into small slices
  • 1 tbsp- ginger garlic paste
  • 1/2 tsp- fenugreek seeds
  • 1 tsp -mustard seeds
  • 1/2 tsp- fennel seeds
  • 1 inch cinnamon stick
  • 3 -cloves
  • 2 -black cardamom
  • 2- dried red chillies
  • 1 -tsp pepper powder
  • 2- tsp coriander powder
  • 1- tsp red chilli powder
  • 1/2- tsp turmeric powder
  • 1- tsp garam masala powder
  • 10 - 12- curry leaves
  • 1 -tbsp Lemon juice
  • Chopped coriander leaves (optional)
  • Salt
  • Oil as required

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 the cloves, cardamom and cinnamon and saute till fragrant.
  • Next add the mustard seeds, fenugreek and fennel seeds. Once it starts to sputter, add the coconut slices and curry leaves, saute nicely till the coconut turns a light golden brown colour.
  • Next add the ginger garlic paste and fry for a minute or so or until the raw smell goes.
  • Next add the shallots/onion and fry until it turns translucent, then add the chopped tomato and saute till soft.
  • Next mix the pepper, coriander, turmeric and chilli powder with a tbsp of lemon juice and water, add the spice mix and saute until it starts to leave oil on its sides.
  • Next add the deveined prawns, salt and let cook covered for about 8 to 10 minutes on low heat or until the prawn turns pink. Do not overcook.
  • Before taking out from the heat, sprinkle a tsp of garam masala powder, saute to mix.
  • Garnish with chopped coriander leaves, serve hot with rice /chapati.
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