Chettinad Prawn Roast Recipe

INGREDIENTS

•  1 cup prawns/shrimp
•  1 tbsp. oil
•  Curry leaves – only a few
•  1 cup water 

TO GRIND

•  onion – 1 no. 
•  curry leaves – 5 to 8 no.
• 1 teaspoon peppercorn
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1 tbsp. ginger
• Garlic – 1/8 teaspoon 8. Salt – to taste
• 1/2 tsp red chili powder

NOTE

• 1 cup Equals 235 mL

INSTRUCTIONS

1. In a blender, combine all of the items listed under “to grind list.” Without adding water, grind it into a paste. Set aside this mixture.
2. In a bowl, combine the cleaned and rinsed prawns with a pinch of turmeric and salt. Mix thoroughly and set aside.
3. Heat the oil in a skillet, then add the curry leaves (I forgot to add the curry leaves till later) and the ground masala. Cook it in oil until all of the raw flavors is gone. Depending on the quantity, this should take 5 to 8 minutes. Don’t add any water.
4. After 8 minutes, or when the raw flavor of the masala has faded, add the marinated prawns and cook for another minute. After a minute of sautéing, when the prawns begin to leave the water, add 1/4 cup of water to the combination and cook for 5 minutes, or until the prawns are done. After 5 minutes, when the prawns are fully cooked and the mixture is dry, turn off the heat. Serve it hot with your choice of rasam rice or biryani.