Kerala Chemmeen Roast
Slow-roasted in coconut oil with a generous hand of spices, this prawn fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 4 servings
- 300 g Prawns
- 3 tbsp Onion paste
- 1 tsp Garlic paste
- 2 tbsp Tomato paste
- 5 Cloves garlic — chopped
- 1 tbsp Green chilly paste
- 1 tsp Chilly powder
- 1 tsp Pepper powder
- 1 tsp Turmeric powder
- Salt, to taste
- Curry leaves, a few
- 1 tbsp Lime juice
Preparation
Step 1
For preparing the roast dish, first marinate prawns with chilly, turmeric, salt and lime juice.
Step 2
Refrigerate for 1 hour.
Step 3
Set a pan over medium heat and pour in the oil, add curry leaves and garlic.
Step 4
Add the prawns and fry it till half done or the color starts to change.
Step 5
Add onion paste, chilly paste, tomato paste and Stir everything together thoroughly.
Step 6
Cover with lid and cook prawns.
Step 7
Fry the prawns till crispy and masala coated in it.
Step 8
And spicy roast dish is ready. Serve hot.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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