Prawn Roast (ചെമ്മീൻ റോസ്റ്റ്)
Prawns roasted in a shallot-heavy masala with coconut oil, curry leaves, tamarind, and black pepper — a staple Kerala short-eat.
Cuisine: Kerala (Kerala) · Style: Dry · Protein: Prawn · Total time: · Difficulty: medium · Servings: 4 · Spice: 4/5
Ingredients
- 500g prawns, cleaned and deveined
- 2 tsp Kashmiri chilli powder
- 1 tsp chilli powder
- 1/4 tsp turmeric
- 1 tbsp vinegar or lemon juice
- 1 tbsp ginger-garlic paste
- 25 shallots, sliced
- 1 tomato, chopped
- 1 tsp pepper powder
- 1 tsp garam masala
- 1 sprig curry leaves
- 3 tbsp coconut oil
- 3 small pieces kodampuli, soaked, or 1 tbsp tamarind water
- Salt to taste
Steps
- Marinate prawns with chilli powder, turmeric, vinegar, ginger-garlic paste, and salt for 20-30 minutes.
- Shallow-fry the prawns quickly in coconut oil and set aside.
- In the same pan, sauté shallots, curry leaves, and tomato until soft and fragrant.
- Add pepper powder, garam masala, and the soaked kodampuli or tamarind water.
- Return the prawns to the pan and roast on low heat until the masala coats them tightly and the oil surfaces.
- Serve hot with rice, appam, or chapati.