Prawns Vazhakka Roast
Servings: 3
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.