Prawns / Shrimp / Chemeen Roast
Servings: 4 -5
Print Recipe
Ingredients
- 500 gms Cleaned prawns
- 3 medium Onion sliced
- 1.5 - 2 tbsp Crushed ginger & garlic each
- 1 med -big Tomato sliced
- 1 tbsp Chilli powder
- 1 tbsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Fennel powder
- 1 - 1.5 tsp Pepper powder
- 1/2 cup Coconut bits (thengakothu)
- 1/3 cup Medium - thick Coconut milk
- 2-3 small pieces Kokum (kudam puli) (soaked in 3-4 tbsp warm water for 10-15 mins)
- Coconut oil
- Curry leaves
- Salt
Instructions
- Heat oil in a pan. Add sliced onion and cook till it browns. Add crushed ginger & garlic and curry leaves. Cook for 2-3 mins.
- Add all the masala powders (chilli, coriander, turmeric, pepper & fennel). Fry for 2-3 mins till the raw smell goes and oil starts appearing. Add coconut bits & mix well. Add kokum water (the water in which kokum was soaked) and mix well.
- Add tomato, soaked kokum pieces & salt. Add 1/2 cup of water and mix well. Cook till tomato becomes soft.
- Add cleaned prawns and mix well. Add medium thick coconut milk, mix and bring it to boil. Reduce flame to lowest and cover & cook for 10 mins.
- Remove the lid, boil to reduce the excess gravy. Add some more curry leaves and mix well. Let it rest for half an hour for the flavour to settle in.
- Serve with Rice, Appam or Chapathi.
