Non-veg starters/snacks · Non-Vegetarian Recipes

Prawn Roast – 50th Recipe

Most of my weekends involve experimenting with non-vegetarian food. Prawns are something I have never tasted almost my entire childhood. I don’t know whether it was the appearance or smell that refrained me from trying. However, i started to like them when i accidentally had a bite about a year ago. Prawns are low in fat and high in protein. Prawns are a excellent source of omega 3 fatty acid which is great for your heart.

My father managed to get some well sized prawns yesterday. I have made prawn masala earlier. This time I wanted to make something dry, that would go well with pineapple pulissery (I’ll be sharing the recipe shortly). After going through several recipes, i proceeded to make Kerala style prawn roast. The recipe is adapted from yummytummyaarthi. Needless to say, it was a divine combination. Spicy prawns with sour, tangy pulissery is something to die for πŸ˜πŸ˜‰

This recipe/post is so special to me as it happens to be my 5oth recipe in swetha’s culinary trials. Yay!πŸ˜ƒ Looking forward to posting more!☺

Check out my similar recipes here

Prawn Masala

Required Ingredients
For marination:

  • Prawns-350 gms
  • Turmeric powder- 1 tsp
  • Red chilli powder-1 tsp
  • Black pepper powder-1 tsp
  • Garam masala-1 tsp
  • Lemon juice-1 tbsp
  • Salt-As required

Other ingredients:

  • Onion-2
  • Curry leaves-10 to 15
  • Mustard seeds-1 tsp
  • Fenugreek seeds-1/4 tsp
  • Ginger Garlic paste- 1 tbsp
  • Turmeric powder-1 tsp
  • Red chilli powder-1 tsp
  • Black pepper powder-1 tsp
  • Garam masala- 1 tsp
  • Salt- As required
  • Oil-As required

Method:

Clean , deveinΒ and wash the prawns under tap water well.

Marinate the prawns using the ingredients under “for marination” . Leave it aside or refrigerate it for 20-30 minutes.

Heat oil in kadai/wok, add mustard seeds, fenugreek seeds and curry leaves. Once they flutter add chopped onions, green chillies and saute for 2-3 minutes.

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Once the onions turn golden brown, add ginger garlic paste and saute for 2-3 minutes.

Now add all the spices(turmeric powder, red chilli powder, garam masala, black pepper powder) and saute until the raw smell goes off.

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Add the marinated prawns and cook on low flame for 6-8 minutes. Add salt if necessary. The prawns tend to release moisture. Cook on low flame until the prawns look dry.

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Now cook on medium-high flame until the prawns get roasted .

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Serve hot with rice or as a starter.

Notes:

  • Prawns get cooked fast. So make sure not to over cook as they would become rubber like.
  • Be careful not to burn the prawns while cooking on high flame.
  • Add spices according to your spice tolerance. Add a cup of coconut milk at the end and bring it to boil if you had accidentally made it more spicy or if you want it semi dry.

 

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19 thoughts on “Prawn Roast – 50th Recipe

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