Prawn Roast

Name: Prawn Roast
Yield: 2 servings
Cuisine: Indian
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); as required Coconut oil; as required Salt; as required Curry leaves; 0.5 cup Water

By Sam

Indian · Main Courses

A flavorful Kerala-style prawn roast featuring a rich blend of spices, coconut, and kokum. This semi-dry seafood dish is perfect with rice, appam, or chapathi.

Servings

Medium

Difficulty

Jul 23, 2026

Updated

One serving of Prawn Roast has about 746 calories, 86g protein, 63g carbs and 20g fat. Get the full nutrition breakdown with Rasora AI.

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Nutrition

746kcal

Calories

86g

Protein

63g

Carbs

20g

Fat

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High Protein
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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)
as required Coconut oil
as required Salt
as required Curry leaves
0.5 cup Water

Instructions

01
Heat oil in a pan. Add sliced onion and cook till it browns.
02
Add crushed ginger & garlic and curry leaves. Cook for 2-3 mins.
03
Add all the masala powders (chilli, coriander, turmeric, pepper & fennel). Fry for 2-3 mins till the raw smell goes and oil starts appearing.
04
Add coconut bits & mix well.
05
Add kokum water (the water in which kokum was soaked) and mix well.
06
Add tomato, soaked kokum pieces & salt. Add 1/2 cup of water and mix well. Cook till tomato becomes soft.
07
Add cleaned prawns and mix well.
08
Add medium thick coconut milk, mix and bring it to boil.
09
Reduce flame to lowest and cover & cook for 10 mins.
10
Remove the lid, boil to reduce the excess gravy.
11
Add some more curry leaves and mix well.
12
Let it rest for half an hour for the flavour to settle in.