Prawn Roast

A worldwide favorite and definitely the most versatile seafood…. the vote would most certainly go to Shrimp or Prawn. Shellfish usually are more popular than other kinds of seafood, for most people mainly due to the ease of cooking, versatility, the ease of eating, since there’s no bones to worry about (with the exception of crab of course!) and more than anything, the taste!

I don’t really want to go on to the part where I’d have to admit to prawn being high in cholesterol… for now we’ll just skip that and get to the interesting part…

For the Prawn roast, we’ll need

Prawn or shrimp – 1/2 kg

{Marinated for 30 minutes in 1/2 tsp chilli powder, a pinch of turmeric powder, a tsp of lemon juice and 1/2 tsp salt}

Onion – 1 big, chopped

Tomato – 1 big, chopped

Green chillis – 1, chopped

Garlic – 5-6 cloves, crushed and chopped

Turmeric – 1/2 tsp

Hot red chilli powder – 1 tsp

Kashmiri chilli powder (for color) – 1 tsp

Pepper – 1/2 tsp

Curry leaves – 1 sprig

Coriander leaves, chopped – 2 tbsp

Coconut oil – 3 tbsp

Salt to taste


Heat the oil in a shallow pan and fry the prawns just until they turn white. Remove and keep aside.

In the remaining oil, add the onions and sauté till they turn pink. Add the tomatoes, green chilli and garlic, sauté till the tomatoes are softened and the oil starts to rise through. Add salt, turmeric and both the chilli powders. Fry for a minute, just enough to get rid of the raw smell of the powders. Add the prawns and mix it in well, so that the masala is well coated on the prawn. Throw in the curry leaves and the coriander leaves.

Prawn roast ready to serve!!