Kerala-Style Prawn Roast With Coconut Rice Recipe

About this recipe

A flavorful prawn roast spiced with Kerala-style masalas, paired with fragrant coconut rice for a satisfying dinner.

Ingredients

• - Coconut Oil
• 250g Green Chilli
• 100 g Curry Leaves
• 20 g Turmeric Powder
• - Red Chilli
• 50 g Black Pepper Powder
• 200 ml Coconut Milk
• 1 kg Rice
• 100 g Salt
• 1pc Watermelon
• - Coriander Powder

Instructions

1. 1. Heat coconut oil in a pan over medium heat and add curry leaves, letting them sizzle for a few seconds.
2. 2. Add sliced onions and sauté until golden brown, stirring occasionally to prevent burning.
3. 3. Mix in minced garlic, grated ginger, and slit green chilies, cooking until aromatic for about 2 minutes.
4. 4. Add chopped tomatoes and cook until they soften and blend into a thick paste, stirring frequently.
5. 5. Sprinkle turmeric, red chili, coriander, and black pepper powders, stirring well to coat the masala evenly.
6. 6. Add the prawns to the pan, tossing to coat them in the spice mixture, and cook for 3-4 minutes.
7. 7. Pour water into the pan and simmer for 5 minutes, allowing the prawns to cook through completely.
8. 8. Stir in coconut milk and adjust salt as needed, letting the mixture simmer gently for 2 minutes.
9. 9. Serve the prawn roast hot over a bed of freshly cooked rice, garnished with chopped coriander leaves.