This prawn roast is packed with spices and tastes great with rice or any Indian Bread. The tip for making perfect prawns? Do not overcook them. This prawn recipe is quite easy and very popular across India.
Ingredients
20 big sized prawns
3 tbsp coconut oil / any other refined oil
3 thinly sliced onions
1 tsp mustard
2 sprig of curry leaves
2 grated tomatoes
1 tsp ginger garlic paste
1/2 tsp turmeric/ Haldi powder
1 tsp garam masala powder
2 slit green chillies
1 tsp coriander powder
1/2 tsp cumin powder
3 tbsp ground chilli masala paste
Salt to taste
1/2 tsp sugar
Chopped coriander leaves
For the masala paste
8 Byadgi red chillies
1/2 tsp coriander seeds/daniya seeds
1/4 tsp jeera/ cumin seeds
4 peppercorns
3 garlic cloves
Deseed the red chillies, soak in water for 10 mins, and grind with other ingredients into a smooth paste.
Procedure
Clean and devein the prawns. Add little salt and turmeric powder and keep aside.
Heat oil in a pan, add mustard, and let it splutter.
Add curry leaves, sliced onions, and a little salt. Saute until they turn transparent.
Add ginger-garlic paste and slit green chillies. Continue to saute until onions turn golden, takes about ten mins.
Add all the spice powders and saute for a couple of seconds. Sprinkle little water to avoid masala powders from getting burnt.
Next, add grated tomatoes and a little salt, cook for 5-6 mins or until they turn mushy.
Add the ground chilli masala paste, fry well for 5 mins or till oil leaves the masala
Add 1/2 cup water, sugar, and salt if required and taste- check for salt.
Now drop in the prawns and mix them carefully with the masala.
Cover with a lid and cook over a low flame, till it becomes a little dry.
If you want some gravy to add little water and cook.
Turn off the flame and garnish with chopped coriander leaves.
Serve hot with ghee rice, appams, idiyappam, parathas, or dosas.
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