Malabar Prawn Roast
A spicy and flavorful South Indian seafood dish from the Malabar coast, featuring prawns roasted in a rich blend of aromatic spices, coconut, and curry leaves. Perfect as a main course or accompaniment.
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Ingredients
- 500 gramsprawns (medium-sized, cleaned and deveined)
- 3 tablespoonscoconut oil
- 2 mediumonion (thinly sliced)
- 2 piecesgreen chilies (slit)
- 1 tablespoonginger garlic paste
- 2 teaspoonsred chili powder
- 1 teaspoonturmeric powder
- 1 tablespooncoriander powder
- 1 teaspoongaram masala
- 0 ½ teaspoonblack pepper powder
- 1 mediumtomato (finely chopped)
- 50 gramsgrated coconut (fresh or desiccated)
- 2 sprigscurry leaves
- 1 ½ teaspoonssalt
- 1 tablespoonlemon juice
- 2 tablespoonsfresh coriander leaves (chopped for garnish)
Instructions
Clean and devein the prawns if not already done. Pat them dry and set aside.
Heat coconut oil in a heavy-bottomed pan over medium heat. Add sliced onions and green chilies and sauté until the onions turn golden brown, about 8-10 minutes.
Add ginger garlic paste and sauté for 2 minutes until the raw smell disappears.
Add red chili powder, turmeric powder, coriander powder, garam masala, and black pepper powder. Stir well and cook the spices for about 2 minutes to release their aroma.
Add the finely chopped tomato and cook until it softens and the oil starts to separate, about 5 minutes.
Add the grated coconut and curry leaves. Stir and cook for another 3 minutes to combine the flavors well.
Add the prawns along with salt. Mix gently to coat the prawns in the masala. Cook uncovered for about 7-10 minutes until the prawns are cooked through and the mixture is dry and roasted, stirring occasionally.
Remove from heat and add lemon juice. Mix well.
Garnish with chopped fresh coriander leaves before serving.
