Konju Roast - Kerala Prawn Roast

Contains: shellfish

• Black pepper

  4 g

• Coconut oil

  35 ml

• Coriander powder

  6 g

• Curry leaves

  6 g

• Ginger-garlic paste

  25 g

• Green chilli

  15 g

• Mustard seeds

  3 g

• Prawns

  400 g

• Red chili powder

  8 g

• Salt

  to taste

• Shallots

  100 g

• Turmeric powder

  3 g

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Method

1. 1Clean and devein the prawns, rub with turmeric, chilli and salt.
2. 2Heat coconut oil and splutter mustard seeds.
3. 3Add curry leaves and sliced shallots, fry till browned.
4. 4Add ginger-garlic paste and green chilli, saute well.
5. 5Stir in coriander, chilli powder, pepper and turmeric.
6. 6Fry the masala till the raw smell disappears.
7. 7Add the prawns and toss to coat in the masala.
8. 8Add a splash of water, cover and cook 5 minutes.
9. 9Uncover and roast on medium till the masala clings and darkens.
10. 10Stir often so the prawns do not stick or burn.
11. 11Finish with a curry-leaf tempering in hot coconut oil.
12. 12Serve hot as a side with rice.