Wednesday, April 14, 2010

Prawn / Konchu Roast

First prawn recipe of my blog; starting off with prawn / shrimp roast would be great na? Since prawn is not a regular of our homes as regular as meat, we often make just a few recipes out of it like prawn masala/prawn roast n that's a super hit among my folks! This is a specialty of Kerala n u get fresh shrimps n prawns should definitely make use of it.. I have used the small ones n I feel its more tastier...

Prawn : 500g
Turmeric powder : 1 tspn
Chilly powder : 3 tbspn
Coriander powder : 2 tbspn
Fennel seeds powder : 2 tbspn
Pepper powder : 1 tspn
Finely sliced onion(big) : 1 no.
Juicy tomato chopped : 1 no.
Shallots : 20 nos.
Ginger : 2 inch piece
Garlic : 15 pods
Green chilly : 7 nos.
Garam masala : 1 tspn
Coconut oil : 5 tbspn
Coconut milk : 1 cup
Small coconut pieces (1 inch) : a handful 
Salt : as required
Curry leaves : 2 sprigs

Clean and de-shell the prawns, wash them properly, keep aside.
Coarsely grind ginger, garlic, 5 green chillies and shallots and keep aside. 
Fry coconut pieces and 1 sprig of curry leaves n keep aside.
  • Heat 1 tbspn of oil in a heavy bottomed pan and saute ginger-garlic-greenchilly-shallots paste until the raw smell goes off.
  • Add finely sliced onions, 1/2 tspn turmeric powder with required salt and saute until soft n transparent. Cook covered under low flame. Add 1 tbspn of oil along with this.
  • Add prawns to it and saute for a minute.
  • Add the remaining turmeric powder, chilly powder, coriander powder, fennel seeds powder and pepper powder and saute under low flame for a minute. Add finely chopped tomato and saute until it gets mashed. 
  • Add coconut milk, check taste and add salt if required. Cook covered for about 5 minutes.
  • Add oil through the sides of the pan and saute until the milk evaporates.
  • Saute garam masala and 1 sprig of curry leaves along with this. Add the fried coconut pieces n mix well.

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