Nadan Prawns Roast
Kerala-style dry fry where prawn is cooked down until all the moisture evaporates and what remains is intensely flavoured, slightly caramelised, and impossibly moreish. Best with parotta or plain rice.
Ingredientsfor 3 servings
- 500 g Prawns
- 1/2 tsp Pepper powder
- Fenugreek seeds 6 nos
- 2 nos Onion medium
- 1/2 tsp Cumin powder
- 2 Tbs Cooking oil
- 1 tsp Ginger/Garlic paste
- Salt, to taste
- 1 nos Tomato
- 3 nos Green chilly
- Curry Leaves
Preparation
Step 1
Heat the pan with oil and put fenugreek seeds.
Step 2
Fry the onion till brown.
Step 3
Add ginger/garlic paste and Stir everything together thoroughly then add turmeric powder, chilly powder, pepper powder, cumin powder and green chilly and give it a good stir.
Step 4
Add chopped tomato and curry leaves and stir until it becomes a paste.
Step 5
Add the prawns and Stir everything together thoroughly.
Step 6
Close the pan with a lid and cook in low flame about 15-20 minutes, Give it a stir now and then till it turns brown.
Step 7
Now it is ready to serve.
Tip
A heavy-bottomed pan or cast iron skillet gives you the best results for a proper Kerala fry. Thin pans burn the spices before the meat dries.
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