Prawn Roast – 50th Recipe

Most of my weekends involve experimenting with non-vegetarian food. Prawns are something I have never tasted almost my entire childhood. I don’t know whether it was the appearance or smell that refrained me from trying. However, i started to like them when i accidentally had a bite about a year ago. Prawns are low in fat and high in protein. Prawns are a excellent source of omega 3 fatty acid which is great for your heart.

I have made prawn masala earlier. This time I wanted to make something dry, that would go well with pineapple pulissery (I’ll be sharing the recipe shortly). After going through several recipes, i proceeded to make Kerala style prawn roast. The recipe is adapted from yummytummyaarthi. Needless to say, it was a divine combination. Spicy prawns with sour, tangy pulissery is something to die for 😍😉

This recipe/post is so special to me as it happens to be my 5oth recipe in swetha’s culinary trials. Yay!😃 Looking forward to posting more!☺

Check out my similar recipes here

Prawn Masala

Required Ingredients
For marination:

• Prawns-350 gms
• Turmeric powder- 1 tsp
• Red chilli powder-1 tsp
• Black pepper powder-1 tsp
• Garam masala-1 tsp
• Lemon juice-1 tbsp
• Salt-As required

Other ingredients:

• Onion-2
• Curry leaves-10 to 15
• Mustard seeds-1 tsp
• Fenugreek seeds-1/4 tsp
• Ginger Garlic paste- 1 tbsp
• Turmeric powder-1 tsp
• Red chilli powder-1 tsp
• Black pepper powder-1 tsp
• Garam masala- 1 tsp
• Salt- As required
• Oil-As required

Method:

Clean , devein and wash the prawns under tap water well.

Marinate the prawns using the ingredients under “for marination” . Leave it aside or refrigerate it for 20-30 minutes.

Heat oil in kadai/wok, add mustard seeds, fenugreek seeds and curry leaves. Once they flutter add chopped onions, green chillies and saute for 2-3 minutes.

Once the onions turn golden brown, add ginger garlic paste and saute for 2-3 minutes.

Now add all the spices(turmeric powder, red chilli powder, garam masala, black pepper powder) and saute until the raw smell goes off.

Add the marinated prawns and cook on low flame for 6-8 minutes. Add salt if necessary. The prawns tend to release moisture. Cook on low flame until the prawns look dry.

Now cook on medium-high flame until the prawns get roasted .

Serve hot with rice or as a starter.

Notes:

• Prawns get cooked fast. So make sure not to over cook as they would become rubber like.
• Be careful not to burn the prawns while cooking on high flame.
• Add spices according to your spice tolerance. Add a cup of coconut milk at the end and bring it to boil if you had accidentally made it more spicy or if you want it semi dry.