Try this spicy, juicy Prawn roast prepared in Kerala Style!
Directions:
Peel the skin, devein and wash the prawns; Keep aside.
Ingredients:
Onion - 1 (Finely chopped)
Onion - 1 (Finely chopped)
Curry leaves - 1 sprig
Coconut oil / sunflower oil - 2 tbsp
To marinate:
Prawns - 500 grams
Ginger garlic paste - 2 tsp
Red chilli powder- 1½ tsp(Adjust according to your spice level)
Corriander powder - ¾ tsp
Red chilli powder- 1½ tsp(Adjust according to your spice level)
Corriander powder - ¾ tsp
Pepper powder - 1 tsp
Turmeric powder - ½ tsp
Garam masala powder - ½ tsp
Curry leaves - 1 sprig
Turmeric powder - ½ tsp
Garam masala powder - ½ tsp
Curry leaves - 1 sprig
Directions:
Peel the skin, devein and wash the prawns; Keep aside.
Take a bowl, add the cleaned prawns along with all the ingredients given under " To marinate". Mix and allow to marinate for at least one hour.
Saute the onion till colour changes and add the marinated prawns.
Cook well till the masala coats over the prawns.(Don't cook for a long time;it has a tendency to become rubbery in texture)
No need to add water. Just sprinkle water if necessary!
Once the mixture becomes dry; switch off the the gas. Serve hot as a starter or accompaniment for rice.
You can also add fried coconut pieces at last to give a nice crunch!
Don't cook prawns for a long time ; it has a tendency to become rubbery in texture.
Adjust the spice according to the taste you like.
Heat oil in a separate kadai; Season it with curry leaves and add finely chopped onions.
Saute the onion till colour changes and add the marinated prawns.
No need to add water. Just sprinkle water if necessary!
Once the mixture becomes dry; switch off the the gas. Serve hot as a starter or accompaniment for rice.
Note:
Don't cook prawns for a long time ; it has a tendency to become rubbery in texture.
Adjust the spice according to the taste you like.
My MIL use to make this but instead of coconut oil we use grated coconut garnish in the end, your version looks good too, will bookmark and try!
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