Kerala Prawn Roast
Prawns tossed in a dark, dry masala of shallots, curry leaves and black pepper cooked in coconut oil.
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Per serving
296 kcal
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Instructions
Step 1: Marinate the prawns with turmeric, chilli powder and salt for ten minutes.
Step 2: Fry the sliced shallots and curry leaves in coconut oil until browned.
Step 3: Add ginger, garlic and green chilli and cook for two minutes.
Step 4: Stir in the ground spices with a splash of water to form a thick paste.
Step 5: Add the prawns and toss over high heat for six to eight minutes until coated and just cooked.
Step 6: Finish with crushed black pepper and more curry leaves.
Ingredients
Quantities update automatically for 4 servings.
- 500 gPrawns — peeled
- 8 wholeShallot — sliced
- 15 wholeCurry leaves
- 1 tbspGinger — grated
- 5 clovesGarlic — sliced
- 2 wholeGreen chilli — slit
- 1 tspChilli powder
- ½ tspTurmeric
- 1 tspCoriander powder
- 1 tspBlack pepper — crushed
- 3 tbspCoconut oil
- 1 tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 296 kcal
- Protein
- 28.4 g
- Carbohydrates
- 9.6 g
- Fat
- 16.2 g
- Saturated fat
- 9.4 g
- Fibre
- 2.2 g
- Sugar
- 4.2 g
- Sodium
- 740 mg
These figures are estimates for general information only and are not medical or dietary advice.