PRAWN ROAST

These were one of our house specialities when prawns costed in gold, now they are our regulars, so easy to cook and yummiliciously ....my mouth's drooling......

INGREDIENTS:

• Prawns – 1 kg ( Big ones preferred) 
• Onions – 2 sliced thinly
• Ginger – 1’ pc thinly sliced
• Garlic – 1 whole ( cloves to be thinly sliced)
• Curry leaves – handful
• Coconut scraped – 1 tsp
• Salt – as required
• Lemon juice / Fish sauce – 1 tsp
• Chillie powder – 2 tsps
• Coriander powder – 2 tsps
• Turmeric powder – ½ tsp
• Fennel powder – 1 tsp
• Garam masala ( a mixture of cloves, cinnamon, elaichi small, peppercorns, star anise, javithri ) – 1 tsp
• Oil – 2 tbsps

METHOD:

1. Shell and de vein the prawns, clean and keep aside.
2. In a kadai pour oil, sauté the ginger, garlic, curry leaves and onions.
3. When transparent add the marsala’s, salt and coconut. Sauté for 2 – mins
4. Add to this prawns and mix well. Keep cooking on medium flame till all the water dries up.
5. To this add the lemon juice and mix well. Place the lid and cook for 5 mins on low flame.
6. Mix again and dries up all the water left in the kadai.
7. Fry till the colour of prawns start to become brown and roasted.
8. Serve with rice or roti.