PRAWNS ROAST

In a malyalee christian home you will always find fish dish. Yes. Almost everyday. Fish is an integral part of Malayalee cuisine. We never got prawns in my parents home but I regularly prepare prawn dishes. Prawn is a very tricky seafood. If you overcook it will become rubbery and hard. In a way it is good that prawn cooking saves time and energy right?

When I am in a hurry or don’t have the energy to prepare an elaborate prawn dish then I make this simple prawn roast. It hardly takes 10 minutes and a yummy seafood dish is ready.

INGREDIENTS:

Tiger Prawns – 1/2 kg de-veined and cleaned.

Onion – 1 big

Tomatoes – 2 medium

Fennel seeds – 1 tsp

Pepper Powder – 1/2 tsp

Mustard Seeds – 1 tsp

Garlic Paste – 1/4 tsp

Garam Masala – a pinch

Turmeric Powder – 1/4 tsp

Chilly Powder – 1.5 tsp

Coriander Powder – 1 tsp

Coriander Leaves – 2 tblspn chopped

Curry Leaves – 1 stem

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

1. Cut prawns into 5 cm pieces.
2. In a kadai heat oil.
3. Splutter mustard seeds.
4. Add fennel seeds.
5. Add thinly sliced onions and saute till translucent.
6. Add garlic paste and saute till raw smell leaves.
7. Add curry leaves and cubed tomatoes.
8. Cook till tomatoes are wilted and soft.
9. Add chilly powder, coriander powder, garam masala and turmeric powder and mix well.
10. Add prawns and close and cook for 5-6 minutes.
11. Add pepper powder, mix well and remove from flame.
12. Add chopped coriander leaves and mix well.

Goes very well with appams, phulkas or rice. Until next time enjoy.