Ingredients
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500 gm Prawns
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1 big size Onion
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4 Pcs Green Chilli
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1 Nos Sliced tomatoes
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1 tea spoon each Garlic and Ginger
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1/2 tea spoon Turmeric Powder
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1/2 table spoon Chili Powder
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1 table spoon Kashmiri Chili Powder
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1 table spoon Garam Masala
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a handful Curry Leaves
Directions
The Kerala-style spicy prawn roast is a vibrant and flavorful seafood dish hailing from the southern Indian state of Kerala. It features medium-sized prawns that are roasted at a high temperature of 400°F (200°C) to achieve a beautifully charred, caramelized exterior.
The prawns are first tossed with whole spices like mustard seeds, coriander, and dried red chilies, which are sautéed to release their aromas. Aromatics like onions, garlic, and ginger lend depth of flavor.
After roasting, ground spices like turmeric, chili powder, coriander, and cumin are mixed in, to create the signature spiced and tangy Kerala-style profile.
Garnished with fresh curry leaves, this prawn roast makes for an incredibly appetizing and satisfying main course, best served with steamed rice or other Indian accompaniments. The high-heat cooking method and blend of spices make this dish an absolute delight for the senses.
Steps
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1
Done
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Rinse the prawns and pat them dry with a paper towel. Set aside. |
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2
Done
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MarinationSprinkle half the amount of spices over the prawns and shallow fry them and keep aside |
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3
Done
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Same pan heat the coconut oil in a large skillet or wok over medium-high heat. Add the mustard seeds and let them crackle. |
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4
Done
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Add the curry leaves and dried red chilies. Fry for 30 seconds until fragrant. |
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5
Done
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Add the sliced onion and green chilly sauté for 2-3 minutes until translucent. |
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6
Done
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Add the minced garlic and grated ginger. Sauté for 1 minute. |
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7
Done
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Add the remaining red chili powder, coriander powder, cumin powder, turmeric powder, and garam masala. Mix well and cook for 1 minute. |
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8
Done
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Add the shallow fried prawns and salt to taste. Toss to coat the prawns evenly with the spices. |
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9
Done
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Increase the heat to high and let the prawns roast, stirring occasionally, for 5-7 minutes until they are cooked through and slightly charred. |
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10
Done
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Remove from heat and garnish with chopped curry leaves. |
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