Monday, December 31, 2018

Chemeen Roast/Prawns Roast

 For marination
500 gms chemeen/prawns(cleaned and deveined)
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp roasted fennel powder
1 tsp ginger garlic paste

For roasting
1/4 tsp fenugreek/methi/uluva seeds
2 onions sliced
1 tomato chopped
2 green chillies slit
a few curry leaves
1/2 tsp ginger garlic paste
2 tbsp grated coconut
1 whole red chilli
1/2 tsp coriander powder
1 tsp red chilli powder
1/2 tsp turmeric powder
3/4 tsp pepper powder
1/4 tsp fennel powder
1/4 tsp garam masala powder
a few curry leaves
salt to taste
3-4 Tbsp coconut oil

  • Marinate the prawns with the ingredients mentioned under marination and keep aside for 10 minutes. 
  • Shallow fry the marinated prawns in coconut oil, until slightly browned on both sides and keep aside.
  • Into the same oil add the fenugreek/uluva seeds, whole red chilli broken, curry leaves and the grated coconut. Fry for sometime and then add the slit green chillies. Fry until coconut starts to turn into light golden colour.
  • Add the ginger garlic paste and fry again for a few seconds. Toss in the sliced onions and add salt. Fry until onion turns translucent. Then add the turmeric powder, chilli powder, pepper powder, fennel powder and garam masala powder. Mix and fry for a few seconds
  • Add the tomatoes, mix and cover and cook until the tomatoes turn mushy.
  • Now toss in the fried prawns and mix everything well and roast well.
  • Serve hot with garnished with curry leaves.

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