It’s been a while since I have posted a Prawn recipe, and I humbly dedicate this dish to our stormy weekend. There are a few Prawn recipes from my hometown which I was planning to post but kept on delaying as they were simple and didn’t require a lot of effort. Finally it was during this last weekend that I found a lot of time due to a freezing rain storm, having nothing to do but sit at home. How better an opportunity to clear out a few easy recipes from my cookbook? Also my dear readers stay tuned for a delicious Prawn Biriyani recipe which I’ll be posting next week.

Talking about any Indian recipe, the first thing which comes to your mind is the Masala! We use quite many different varieties of masala in pretty much every dish, and it’s the spices and curry powders which make our life eternal. Though there are a handful popular Indian dishes which have crossed the borders making a mark for themselves globally and even adapted into local variations, still a lot of amazing authentic recipes stay intact within the thatched roofs and the heart of India maintaining their authenticity, flavour and sanctity.

This prawn recipe is quite easy and very popular across India, but the only difference if cooked by a malayalee (native of Kerala) is, the inclusion of coconut. Right from the oil which of course would be coconut oil, we add sliced coconut bites to complement the crunchiness. This dish is spicy, stir fried with onions, ginger, garlic and crunchy coconut bites, and finally topped with some fresh curry leaves. You may skip coconut bites, but I love it..!!!

And did you see that picture below. That’s how to eat like a Malayalee!!! Yes, you eat with your hands, mixing the different curries with rice and at the end you of your meal you lick down your fingers to savor every last bit of the taste. Trust me, that feeling is amazing. (Wohoo, somehow I managed to convince my husband to pose his hands for this click).

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Prawn Roast

Spicy Prawn Roast in an Aromatic Masala with Coconut Bites… Spoiler Alert - it’s Delicious…!!!

Course Side Dish

Cuisine Indian

Keyword kerala prawn roast, prawn roast

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3

Author Akhila

Ingredients

• 2 cups of prawns (peeled & deveined)
• 2 tsp chili powder
• 1 tsp coriander powder
• 1 tsp black pepper powder
• 1 tsp garam masala
• ¼ tsp turmeric powder
• Fenugreek powder (small pinch)
• Mustard seeds (small pinch)
• 2 sprigs of curry leaves
• ½ cup pearl onion / 1 medium onion (sliced)
• 1 tbsp ginger garlic paste
• 1 green chili (slit)
• 1/3 cup coconut (sliced bits)
• Salt (as required)
• Coconut oil (as required)

Instructions

• Clean the prawns and keep aside. Prepare the marinade by mixing chili powder, coriander powder, black pepper powder, turmeric powder, garam masala and salt. Marinate the prawns and allow it to rest for 15 mins.
• Heat oil in a pan on a medium flame, fry the sliced coconut pieces until it starts turning brown. Remove from the pan and set aside.
• In the same pan, add the marinated prawns, cook by pan roasting on both sides. Remove from the pan and set aside.
• Into the same pan, add some mustard seeds to splutter (add oil if necessary). Add curry leaves, green chilies, salt and onions. Saute on a medium flame until they are translucent.
• Add ginger garlic paste, saute for one minute.
• Add the roasted prawns into the pan, mix well, and close the lid to cook for 2 minutes on a low flame.
• Open the lid and stir properly, check the salt, and add more curry leaves. Switch off the flame, close the lid and let it rest for 5 minutes before serving.
• Serve warm with Naan, Bread, Chapatti or Rice.

Notes

Coconut oil goes well with this recipe, it's an authentic Kerala style.

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