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Kerala style prawns roast Recipe

Kerala style prawns roast is a popular Indian Side-Dish
Author :
 
On :
Tuesday, 18 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

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:

    1. De-vein the tiger prawns and wash thoroughly.
    2. Chop the shallots/onion, tomato and coconut. Keep aside.
    3. In a shallow non-stick pan, heat oil, add the cloves, cardamom and cinnamon and saute till fragrant.
    4. 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.
    5. Next add the ginger garlic paste and fry for a minute or so or until the raw smell goes.
    6. Next add the shallots/onion and fry until it turns translucent, then add the chopped tomato and saute till soft.
    7. 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.
    8. 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.
    9. Before taking out from the heat, sprinkle a tsp of garam masala powder, saute to mix.
    10. Garnish with chopped coriander leaves, serve hot with rice /chapati.
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