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Kerala Style Prawn Roast

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Prawns are my favourite seafood variety and I keep trying new recipes everytime to enjoy new flavours. This time I got hold of this recipe, also known as Chemmeen Roast, and gave it a shot. It turned out to be quite a flavourful one and was very spicy too. I used Shallots and Coconut Oil to ensure the authenticity of the recipe. You can adjust the spice quotient basis your individual preferences but I suggest to keep the suggested quantities intact! Do give this a shot if you are fan of Dry Curry prawn dishes. We loved it to bits.

Ingredients:

Prawns – 500 grams
Mustard Seeds – 1/2 tsp
Ginger-Garlic Paste – 2 tbsp
Shallots – sliced – 1/2 cup
Sliced Coconut Pieces – 1/4 cup
Green Chilies – cut vertically – 2
Curry leaves – 1 sprig
Cococnut oil – 1 tbsp

For Marination:

Red Chili Powder – 2 tsp
Black Pepper Powder – 2 tsp
Turmeric Powder – 1/2 tsp
Coriander Powder – 1 tbsp
Garam Masala Powder – 1 tsp
Salt as per taste

Method:

1. Combine prawns with all the ingredients for marination and keep aside for 30-60 minutes.

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2. Heat oil in a pan, add mustard seeds and let them splutter. Now add the GG paste, shallots and coconut pieces. Bhunno for 5-6 minutes on low flame.

3. Add the marinated prawns, green chillies and curry leaves. Add more salt if required.

4. Cover and cook over medium low heat for 3-4 minutes.

5. Serve piping hot and enjoy with Roti or Rice.

6. Thank me Later.

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So till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Inquilab Zindabad…

Hasta la Victoria Siempre…

Jai BoP!

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