Kerala Prawn Roast

Ingredients

• 400 grams prawn, peeled & deveined prawns
• 8 cloves garlic, crushed
• ¾ inch ginger, crushed
• 2 teaspoons coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon crushed pepper
• 1 teaspoon kashmiri chilli powder
• ¼ teaspoon turmeric powder
• ¼ teaspoon fennel seed powder
• ¼ teaspoon garam masala powder
• 3 ½ tablespoons coconut oil or any neural flavoured oil
• ½ teaspoon fennel seeds, saun
• ½ cup halved sambar onions
• 4 sprigs curry leaves, divided
• 2 green chillies, slit
• 1 teaspoon kashmiri chilli powder
• ½ teaspoon salt

Steps

1. Take prawns and all spices listed for marination in a bowl, mix well and set aside to marinate for 15 minutes.
2. Heat 2 tablespoons of coconut oil in a flat bottomed pan, add fennel seeds and once they crackle, add onions, 2 sprigs of curry leaves, green chillies and fry for 1 ½ minutes till light golden.
3. Mix 1 teaspoon chilli powder in 2 tablespoons of water to form a paste.
4. Add marinated prawns, ½ teaspoon of salt and spread the prawns in the pan as one layer so it roasts well. If the prawns are piled on one another, they get steamed & do not roast well. Cook for 1-2 minutes without touching. Add chilli paste, give a good toss & cook for 2-3 minutes and take off the heat.
5. Sprinkle 1 ½ tablespoons of coconut oil on top which is optional but it adds authentic flavour and fragrance.