Thursday, February 7, 2013

Prawns Roast Kerala Style / Chemmeen Ulathiyathu

Serves : 4
Cooking time (approx.): One Hour
Large Prawns/ Shrimps  – 750 gm
Chili Powder -  1 tablespoon
Turmeric Powder – 1 pinch
Vinegar – 1 tbsp
Salt to taste
Mustard Seeds – 1 tsp
Curry Leaves – a few
Onion, thinly sliced – 1.5 cups
Tomatoes, diced – 2 medium sized
Pepper Powder – 1 table Spoon
Coriander Powder – 1.5 tablespoon
Chili Powder – 1 table spoon
Fenugreek Powder – 1 pinch
Garam Masala – 1/4 tsp
Curry Leaves
Ginger Paste – 1 tablespoon
Garlic Paste – 1 tablespoon
Oil – 4 tbsp

Method of Preparation:
Clean and devein the prawns and marinate with chili powder, turmeric powder, salt and vinegar and keep aside for 45 minutes.
Heat half of the oil in a pan and fry the prawns turning once half way through till both sides are  reddish browned, this will take about 5 minutes.  Remove the prawns from the pan and keep aside.

Add the rest of the oil to the pan and add mustard seeds. When the seeds start to splutter, add onions & curry leaves and sauté till soft. Add the tomatoes pieces and sauté for 3-4 minutes.
Add coriander powder, chili powder and turmeric powder and mix well. Sauté for 3 minutes. Add ginger garlic paste and mix well. Then add pepper powder, fenugreek powder and garam masala and cook till the ingredients are well blended and the spices are cooked through.

Add the fried prawns and 1/4 cup hot water and mix well. When it starts to boil, cover and cook for 5 minutes.
Serve hot with rice or Parotha.

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