Prawns Vazhakka Roast

Course: Lunch
Cuisine: Indian, Kerala Cuisine, South Indian
Keyword: Kerala Style Prawns Roast, Prawns, Prawns Roast
Servings: 3
Author: Maria Jose Martin
Kerala Style Prawns Vazhakka Roast - A flavor-packed dish made with Prawns and Raw Banana, cooked in spices, kokum, and coconut milk.
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Ingredients

  • 250 gms Prawns measured after cleaning
  • 1 small Pacha Kaya (raw banana) cubed
  • 15 sliced Small / Pearl onion
  • 1/2 - 1 tsp, each Chopped ginger & garlic
  • 1 tbsp, each Crushed ginger & garlic
  • 1 medium - big Tomato sliced
  • 1/2 tsp Turmeric powder
  • 2.5 - 3 tsp Chilli powder
  • 1 tsp Coriander powder
  • 2 big Kudam puli (kokum) soaked in 2 tbsp hot water for 10-15 mins
  • 1/2 cup Medium-thick coconut milk
  • 1/4 tsp Mustard seeds
  • A pinch Fenugreek seeds (4-5)
  • Salt
  • 1/2 - 1 tbsp Coconut oil
  • Curry leaves

Instructions

  • Heat oil in a pan and crackle mustard and fenugreek seeds. Add chopped ginger & garlic. Cook for 1-2 mins. Add sliced pearl onions and cook till it browns.
  • Add crushed ginger & garlic, cook for 3-4 mins.
  • Add spice powders (turmeric, chilli, and coriander). Cook for 2-3 mins or till the raw smell goes. Check out Prawns Pollichathu
  • Add sliced tomato and salt. Cook till tomato becomes soft.
  • Add cubed raw banana, kokum along with the soaked water and 1/2 - 3/4 cup water. Bring to boil. Reduce flame. Cook till raw banana is cooked and water is dried. Check out Prawns Biryani
  • Add cleaned prawns, curry leaves and coconut milk. Cook till the prawns are done and the gravy is dried and the prawns and banana are coated well with the masala.
  • Check to season and let the curry rest for 10-15 mins, before serving.

Notes

I used medium size prawns for this recipe. Though it goes well with rice, you can also have it with chapathi.