Kerala Prawn Roast
Kerala Prawn Roast is a flavorful South Indian dish featuring prawns cooked in a spicy, aromatic blend of roasted spices, coconut, and curry leaves, delivering a rich and piquant coastal taste.
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Ingredients
- 500 gramsfresh prawns (medium-sized, deveined)
- 10 piecesshallots (small, thinly sliced)
- 3 piecesgreen chilies
slit lengthwise
- 2 sprigscurry leaves
- 1 ½ tablespoonsginger-garlic paste
- 6 piecesdry red chilies
- 2 tablespoonscoriander seeds
- 1 tablespoonblack peppercorns
- 1 teaspoonfennel seeds
- 3 tablespoonscoconut oil
- 0 ½ teaspoonturmeric powder
- 1 teaspoonred chili powder
- 1 teaspoontamrind paste
- 1 teaspoonsalt
- 50 milliliterswater
Instructions
Rinse the prawns thoroughly and pat them dry with kitchen paper. Set aside.
Dry roast the coriander seeds, dry red chilies, black peppercorns, and fennel seeds in a pan over medium heat until fragrant, about 2-3 minutes. Remove from heat and let them cool.
Grind the roasted spices to a coarse powder using a spice grinder or mortar and pestle.
Heat 2 tablespoons of coconut oil in a heavy-bottomed pan over medium heat. Add the shallots and sauté until translucent and lightly browned, about 5-6 minutes.
Add the ginger-garlic paste and slit green chilies to the pan. Sauté for another 2 minutes until the raw smell disappears.
Add turmeric powder, red chili powder, and the ground roasted spice powder to the pan. Stir and cook for 2 minutes to release the aroma.
Add the prawns and salt. Mix well and cook for 5 minutes until prawns start turning pink.
Add tamarind paste and 50 ml of water. Stir to combine, cover the pan, and cook on low heat for 8-10 minutes, stirring occasionally to avoid sticking.
Remove the lid and cook on medium-high heat for 3-4 minutes until the gravy thickens and prawns are coated well.
Add the curry leaves and remaining 1 tablespoon of coconut oil. Mix well and cook for another minute.
