Ingredients

• 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.
• Recipe: Only Fish Recipes