Author: Jane Jojo Updated on: June 9, 2012

This is a spicy dish, well flavored with cocum and pepper. It is a simple and quick chemmeen roast/fry preparation. It goes well with rice. This prawns masala roast recipe is adapted from my mom-in-law 🙂

Here are other kerala style prawns recipes,
Prawns masala
Prawns Fry
Prawns curry with roasted coconut

Summary

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Course Side Dish
Cuisine kerala
Yield 3 serving
Cooking Time 30 minutes
Preparation Time 10 minutes
Total Time 40 minutes

Ingredients

Prawns

1/2 Kilogram

Marination

turmeric Powder

1/2 Teaspoon

pepper Powder

1/2 Tablespoon

ginger

1 Tablespoon

garlic

1 Tablespoon

Cocum (Kudam puli, medium piece)

salt

curry leaves

1 sprig

Masala

onion Small

1 Cup

Chilly Powder

1/2 Tablespoon

coriander Powder (optional)

1 Teaspoon

garam masala ( optional)

1 Teaspoon

coconut oil / vegetable oil

Thengakothu (Small Square Size Coconut Pieces )

2 Tablespoons

salt

Steps

Wash and clean the prawns. Mix together turmeric powder, pepper powder, ginger and garlic (paste form), cocum, salt curry leaves. Marinate prawns well with this mix.
Cover and cook marinated prawns in a pan. Prawns itself has water in it. So you may need to add only 1 - 2 tbsp water to it. It should not get overcooked as well.

Ideally, prawns should get cooked by the time water gets dried up.
Heat 1 -2 tbsp oil in a pan. Fry the coconut pieces in medium flame. Stir it continuously. Remove the fried pieces and keep it aside.
Heat oil in the same pan and add finely sliced small onion. Saute until it becomes golden brown color.

Add chilli powder, coriander powder, and garam masala to it. Saute it well. Add oil if required.
Now add cooked prawns and fried coconut pieces to the above mixture. Adjust salt. Mix well, add required oil and cook it covered for around 10 minutes. Stir in between. Prawns get roasted well with this. Enjoy with rice 🙂