PRAWNS SHALLOT ROAST

This prawn roast has a rich texture and typical Kerala flavours of coconut milk and shallots. A perfect side dish for rice, paratha, appam etc

Ingredients

1.    Cleaned prawns – 250 gm

2.    Coconut oil – 2 Tbsp

3.    Mustard seeds – ½ tsp

4.    Fenugreek seeds – a pinch

5.    Crushed ginger garlic – 1 Tbsp

6.    Chopped green chillies – 2

7.    Shallots sliced – 1 cup

8.    Turmeric powder – ¼ tsp

9.    Kashmiri chilli powder – 2 tsp

10. Pepper powder – 2 tsp

11. Chopped tomato – ½ cup

12. Curry leaves – few

13. Thick coconut milk – ½ cup

14. Garam masala – ½ tsp

Preparation

1.    Heat oil. Add mustard and fenugreek seeds. Let it crackle.

2.    Add ginger garlic, green chillies and shallots. Sauté till shallots becomes translucent. Keep it to one side of the pan.

3.    Lower the flame and add turmeric powder, chilli powder and pepper powder to the pan and sauté for few seconds and mix with the shallots. Sauté for few minutes and keep it to one side

4.    Add the tomato. Sauté for few minutes, adding salt as required, till tomato becomes soft.

5.    Mix all together and keep it to one side of the pan.

6.    Add prawns and salt. Sauté on medium flame till prawns turn to pink colour.  

7.    Add few curry leaves and mix well.

8.    Mix the prawns with the masala kept at the sides of the pan. Keep it to the sides and add thick coconut milk in the centre.

9.    Lower the flame and cook till the gravy thickens.

10. Mix all together. Add pepper powder, garam masala and ½ tsp of coconut oil.

11. Mix well and remove from fire. Serve hot.

Tips

1.    Coconut bits also can be added along with shallots.

2.    Pink onions can be used in lieu of shallots.

3.    For traditional taste use coconut oil. Otherwise, any cooking oil can be used.

4.    Do not overcook the prawns otherwise it becomes spongy.

5.    Adjust the quantity of pepper powder and chilli powder as per your taste.