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Kerala style prawns roast
By : Sonali Pradhan
Category : Prawn
Servings : 5-6
Time Taken : 45-60 mins
Rating :
  1. De-vein the Tiger prawns and wash thoroughly. Chop the shallots/onion, tomato and coconut. Keep aside.
  2. In a shallow non stick pan, heat oil, add the cloves, cardamom and cinnamon and saute till fragrant.
  3. 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 color.
  4. Next add the ginger garlic paste and fry for a minute or so or until the raw smell goes.
  5. Next add the shallots/onion and fry until it turns translucent, then add the chopped tomato and saute till soft.
  6. Next mix the pepper , coriander , turmeric and chili powder with a tbsp of lemon juice and water, add this spice mix and saute until it starts to leave oil on its sides.
  7. 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.
  8. Before taking out from the heat, sprinkle a tsp of garam masala powder , saute to mix.
  9. Garnish with chopped coriander leaves, serve hot with Rice /Chapati.

Recipe & image: Only Fish Recipes

1 lb tiger prawns
2 to 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, 1" cinnamon stick
3 cloves
2 black cardamom
2 dried red chilies
1 tsp pepper powder
2 tsp coriander powder
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp garam masala powder
10 to 12 curry leaves
1 tbsp Lemon juice
Chopped coriander leaves (optional)
Salt to taste
Oil as required
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