Prawn Roast | Chemmeen Roast is a Kerala style recipe flavoured with cumin powder and crushed pepper corns.
Best combination
Konju Roast | Chemmeen Roast | Prawns Roast | Shrimps Roast
Print This Ingredients
- 1. Prawns - 200 gms - Cleaned and deveined
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- 2. Mustard seeds - 1/4 Teaspoon
- 3. Ginger - 1 Teaspoon - Julienned
- 4. Garlic - 1 Teaspoon - Julienned
- 5. Onion - 1 Cup - Chopped
- 6. Green chilly - 1 No - Sliced
- 7. Curry leaves - 1 Stem
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- 8. Turmeric powder - 1/4 Teaspoon
- 9. Red chilly powder - 1/2 Teaspoon
- 10. Coriander powder - 1 Teaspoon
- 11. Garam masala powder - 1/4 Teaspoon
- 12. Cumin powder - 1/4 Teaspoon
- 13. Pepper corns - 1/4 Teaspoon - Crushed
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- 14. Tomato - 1/2 Cup - Chopped
- 15. Thick coconut milk - 1/2 Cup
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- 15. Coriander leaves - 2 Tablespoon - Chopped (Optional)
- 16. Salt
- 17. Oil - 1 Tablespoon
Instructions
- Heat oil in a pan and splutter mustard seeds.
- Add ingredients 3 – 7 and saute till golden brown color.
- Keep the flame low and add the masala powders from 8 – 13 one by one and saute well till the powders are fried well with out burning.
- Add tomato and saute till become soft.
- Add prawns and saute for 1 minute with all the other ingredients, keep the flame low and cook with the pan covered.
- Stir occasionally and cook around 5-6 minutes.
- Add coconut milk and cook in low flame till the gravy become dry with the pan covered.
- Add coriander leaves mix well and switch off the flame.
- Keep the pan covered for 10 more minutes and serve warm.