Do you believe in impression management? Hhhmm I’m not quite sure whether I’m for or against it. I mean, I’m against faking & portraying myself as something which I’m not but at the same time I dont want total strangers to see the meaner side of me ;) So, that puts me somewhere in the middle. As per Jose, that’s a no man’s land, because you can’t be lukewarm. You should be either hot or cold.
Anyways, what I was trying to say is that, if you want to impress somebody with your cooking skills, this recipe is a sure bet. I’ve posted quite a few prawns recipes, but prawns roast was the one which did the impression management trick for me with the guests. I was slowly getting bored with it. That’s when this video appeared on my FB page. This is my friend Ligy’s mother-in-law’s recipe. The original recipe uses crab, but I wanted to try with prawns. I checked with Ligy & she gave me a green flag for the prawns & you see the end result here.
I dont know whether I’ve told you this before… when I try certain recipes, I’m kinda restless till I post it here. Of course, I like all the recipes that I post here & I just dont post recipes for the sake of it. But with some recipes, I’m so excited with the outcome that I just wanna share it with you at the earliest. So go ahead and try this!
I’ve got requests for Crab recipes & I guess this recipe should solve that. A big thank you to Ligy & her MIL for sharing this wonderful recipe. Btw, this post is named as crab roast (though I’ve used prawns) to avoid confusing it with the prawns roast recipe posted earlier. Hope I didn’t confuse you more ;)
Please visit epathram to see Malayalam version of this recipe.
Here you go…
- Prawns – 250 gm, after cleaning
- Coconut – ¾ cup
- Small onion – 4, sliced
- Ginger & garlic – 1 tsp each, finely chopped
- Curry leaves – 6 leaves
- Onion – 2 med-big, sliced finely
- Green chilli – 2-3, slit lengthwise
- Ginger & garlic – ¾ – 1 tbsp each, crushed
- Tomato – 2, sliced
- Kashmiri chilli powder – 1½ – 2 tsp
- Turmeric powder – ½ tsp
- Thin coconut milk/water – 1 cup
- Coconut oil
- Curry leaves
- Heat oil in a pan & roast the ingredients listed under ‘to roast & grind’. Roast it till the coconut becomes dark brown colour. Make sure the coconut doesnt get burnt. Let it cool completely. Grind it into a smooth powder without adding any water. Keep it aside.
- Heat oil in a deep pan & add finely sliced onions. Cook till the onions turn brown. Add crushed ginger & garlic & green chilli. Cook for a few minutes. Add Kashmiri chilli powder & turmeric powder. Cook for a few mins till the raw smell goes. Add sliced tomatoes, salt & curry leaves. Cook till the tomatoes become soft & oil starts appearing. Add cleaned prawns & mix well. Add thin coconut milk/water & give a good mix. Cover and cook. Cook till the prawns is done & the gravy is almost dried. Add the ground roasted coconut & mix well. Remove from gas. Serve hot with rice/pulao/roti.