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Side Dish

Prawns Roast With Gravy

A proper Kerala fry — prawn tossed with shallots, curry leaves, and ground spices until each piece is dry, dark, and packed with heat. The coconut oil is not optional.

Ingredientsfor 4 servings

1/2 kg Prawns Chemmeen
2 nos Potatoes Chopped into small pieces
1 nos Onion
1 nos Tomato
Curry leaves A, a few
Ginger garlic paste, to taste
3 tsp Butter or ghee
2 tsp Oil
1 tsp Chilly powder
11/2 tsp Coriander powder
1/4 tsp Turmeric powder
1 tsp Garam masala
Tomato sauce, to taste
1 tsp Lemon juice
Salt, as needed
1 tbsp Chilly powder
Turmeric powder, a pinch
1 tsp Lemon jucie
1 tsp Garlic paste
Salt, as needed

Preparation

Step 1
Clean the prawns and remove their veins.
Step 2
Marinate them with little chilly powder, turmeric powder, salt, lemon juice and garlic paste and keep for 1 hour.
Step 3
After one hour, cook the prawns in little water, till they are 3/4th done.
Step 4
Heat 2 tbsp of butter in a nonstick pan.
Step 5
Add potatoes into it and fry them till they are fully cooked.
Step 6
Smash the cooked potatoes and set aside.
Step 7
Heat 1 tsp of butter and 2 tsp of oil in a pan.
Step 8
Add curry leaves, onion and ginger-garlic paste and cook until they are golden brown.
Step 9
Add chilly powder, turmeric powder, coriander powder and garam masala and Stir everything together thoroughly.
Step 10
Add tomatoes and tomato sauce and stir till the tomatoes are done.
Step 11
Add the smashed potatoes and prawns along with little water.
Step 12
Simmer in low heat for 5 or 10 min.
Step 13
Serve while still hot with roti or rice. :- You can also add scrambled eggs to the curry to improce the taste.

Tip

Coconut oil is not optional in a Kerala fry. It adds a flavour that no other oil can replicate.

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Side Dish

Prawns Roast With Gravy

A proper Kerala fry — prawn tossed with shallots, curry leaves, and ground spices until each piece is dry, dark, and packed with heat. The coconut oil is not optional.

Ingredientsfor 4 servings

1/2 kg Prawns Chemmeen
2 nos Potatoes Chopped into small pieces
1 nos Onion
1 nos Tomato
Curry leaves A, a few
Ginger garlic paste, to taste
3 tsp Butter or ghee
2 tsp Oil
1 tsp Chilly powder
11/2 tsp Coriander powder
1/4 tsp Turmeric powder
1 tsp Garam masala
Tomato sauce, to taste
1 tsp Lemon juice
Salt, as needed
1 tbsp Chilly powder
Turmeric powder, a pinch
1 tsp Lemon jucie
1 tsp Garlic paste
Salt, as needed

Preparation

Step 1
Clean the prawns and remove their veins.
Step 2
Marinate them with little chilly powder, turmeric powder, salt, lemon juice and garlic paste and keep for 1 hour.
Step 3
After one hour, cook the prawns in little water, till they are 3/4th done.
Step 4
Heat 2 tbsp of butter in a nonstick pan.
Step 5
Add potatoes into it and fry them till they are fully cooked.
Step 6
Smash the cooked potatoes and set aside.
Step 7
Heat 1 tsp of butter and 2 tsp of oil in a pan.
Step 8
Add curry leaves, onion and ginger-garlic paste and cook until they are golden brown.
Step 9
Add chilly powder, turmeric powder, coriander powder and garam masala and Stir everything together thoroughly.
Step 10
Add tomatoes and tomato sauce and stir till the tomatoes are done.
Step 11
Add the smashed potatoes and prawns along with little water.
Step 12
Simmer in low heat for 5 or 10 min.
Step 13
Serve while still hot with roti or rice. :- You can also add scrambled eggs to the curry to improce the taste.