Prawn Roast

Ingredients

• 500 g Cleaned prawns
• 3 whole Onion (medium)
• 1.75 tbsp Crushed ginger
• 1.75 tbsp Crushed garlic
• 1 med -big Tomato
• 1 tbsp Chilli powder
• 1 tbsp Coriander powder
• 0.5 tsp Fennel powder
• 1.25 tsp Pepper powder
• 0.5 tsp Turmeric powder
• 0.5 cup Coconut bits (thengakothu)
• 0.33 cup Medium – thick Coconut milk
• 2.5 whole Kokum (kudam puli) (small)
• 0 as required Coconut oil
• 0 as required Salt
• 0 as required Curry leaves
• 0.5 cup Water

Instructions

1. 1

   Heat oil in a pan. Add sliced onion and cook till it browns.

2. 2

   Add crushed ginger & garlic and curry leaves. Cook for 2-3 mins.

3. 3

   Add all the masala powders (chilli, coriander, turmeric, pepper & fennel). Fry for 2-3 mins till the raw smell goes and oil starts appearing.

4. 4

   Add coconut bits & mix well.

5. 5

   Add kokum water (the water in which kokum was soaked) and mix well.

6. 6

   Add tomato, soaked kokum pieces & salt. Add 1/2 cup of water and mix well. Cook till tomato becomes soft.

7. 7

   Add cleaned prawns and mix well.

8. 8

   Add medium thick coconut milk, mix and bring it to boil.

9. 9

   Reduce flame to lowest and cover & cook for 10 mins.

10. 10

    Remove the lid, boil to reduce the excess gravy.

11. 11

    Add some more curry leaves and mix well.

12. 12

    Let it rest for half an hour for the flavour to settle in.