prawn roast

 

Halo !!! so I am back again after a break .. As I am in holiday mood these days , couldnt catchup to write my blog. But theres no break to cooking and I have piled up many recepies to post. So just wait and keep reading for new recepies; do give me your valuable feedback in the comment section below. I will be happy enough to read your suggestions and comments.

Today I have prepared a kerala special side dish , spicy and delicious , best combination with rice or chapatis and offcourse even with kerala parotta.I like spicy foods so I have added lots of black pepper powder and chillies to the recepie. You can adjust the spice levels according to your tolerance. You get to buy already roasted dry prawns , which I have used or you can dry roast the prawns in a pan in medium to low heat till they turn golden and crispy. so lets checkout the recepie below .

RECEPIE:

Preparation time : 5 mins

Cooking time: 20 mins

Serves: 4

INGREDIENTS:

  • Dry roasted prawns: 2 cups
  • Onions: 1 large sliced
  • Tomatoes: 1 large chopped
  • Green chillies: 2 slit
  • Ginger: 1 small piece crushed
  • Garlic: 5 to 6 cloves crushed
  • Mustard seeds: 1/2 tsp
  • Turmeric powder: 1/2 tsp
  • Kashmiri Chilli Powder: 2 tsp
  • Black pepper powder: 1 tbsp
  • Coriander powder: 1 tsp
  • Salt: for taste
  • Curry leaves: few
  • Coconut Oil: 3 tbsp

PREPARATION:

  • Heat oil in a pan, add mustard seeds, let it splutter.
  • Add crushed ginger, garlic, green chillies and curry leaves. Toss for a minute.
  • Add onions with little salt and saute till it turns soft and translucent.
  • Add chopped tomatoes when onions starts to brown.Cover and cook on low flame for 2 mins till tomatoes turn mushy.
  • Keep the flame low and add all the dry spice powders and mix well. Sprinkle little water and mix so that the masalas get combined well.
  • Now add the dry roasted prawns to this and mix well with the masalas.
  • Saute for 2 mins.
  • Add 1 tsp coconut oil on top and sprinkle few curry leaves and close it with a lid and switch off the flame.
  • Serve hot with  rice or chapatis.

 

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