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Lakshmi's Cookbook Videos

Prawns Roast

Prawns Roast
Here’s another non-veg dish, ready in a jiffy. Just have to marinate the prawns, shallow fry on tawa, and mix with fried onions. And it’s good to eat. Very easy na? Deveining the prawns is the only boring step, but if you are as lucky as me, you can get it deveined at the store itself. This is a new addition to my recipe collection. The first-time trial itself turned out super good that it found place in my blog. Kids went gaga over this dish!

I first saw this dish on my friend Muthamizh Subash’s Instagram feed. I am a huge fan of her non-veg recipes. All her non-veg dishes have a magnetic red color and this is what attracted me to this dish too. The next thing I did was to ask her for the recipe and gave it a try. And it was as tasty as it looked. Do try it out and you will know for yourself…!

 Preparation time: 10 to 15 minutes| Cooking time: 10 to 15 minutes
Course: sides| Cuisine: Indian

Ingredients:

Prawns- ½ kg
Kashmiri red chili powder- 1 tblsp
Coriander powder- 1 tsp
Turmeric powder- ¼ tsp
Cumin powder- 1 tsp
Lemon juice- 1 tsp
Ginger garlic paste- 1 tsp
Salt- as needed
Curry leaves- a handful
Onion- 1
Oil- 2 tblsp
Fennel seeds- ¼ tsp

Method:

1.      Devein and clean the prawns thoroughly. Wash two or three times and keep ready.
2.      Now marinate the prawns with Kashmiri chili powder, coriander powder, cumin powder, turmeric powder, salt, lemon juice and ginger garlic paste. Keep it side for 10 to 15 minutes.
3.      Heat a tablespoon of oil on a tawa and shallow fry the marinated prawns. Once one side is cooked flip it over and cook the other side too. Keep it aside. You can do this step, in small batches.
4.      Now add the remaining oil to the same tawa and add fennel seeds. Once it splutters, add sliced onion and curry leaves.
5.      When the onion turns slightly golden brown, add the cooked prawns and mix well. Keep in low flame and cook for two more minutes. Switch off flame.
6.      Serve hot with rice.

Notes:

·        Make sure to devein the prawns before cooking. If it is very small prawns, you can avoid the deveining process. But for medium sized or jumbo prawns, it is better to devein so that it doesn’t affect the taste of the dish.
·        The actual recipe also has red chili powder along with Kashmiri red chili powder. I have avoided it as I prefer less spicy dish for kids’ sake. If you need more spice, add a teaspoon of red chili powder along with Kashmiri chili powder, when you marinate the prawns.

Step by step pictures


 marinate the prawns with all the spice powders,
ginger garlic paste, lemon juice and salt
keep aside for 10 to 15 minutes
 heat oil on a tawa
add the prawns and cook

 flip over and cook the other side too
remove and keep aside
 on the same tawa, add the remaining oil
add fennel seeds, onion and curry leaves
 fry till onion turns golden in colour
 add the cooked prawns and mix well.
keep on low flame and cook for
two minutes and switch off

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