Chemmeen roast (prawn roast)

Ingredients

• 500 g prawns, cleaned and deveined
• ½ tsp turmeric, 1 tsp chilli powder, salt
• 3 tbsp coconut oil
• 2 tbsp thin coconut slivers
• 1 cup shallots, sliced; 1 tbsp ginger and 1 tbsp garlic, chopped; 2 green chillies
• 1 tomato, chopped
• 1½ tbsp Kashmiri chilli powder, 1 tsp coriander powder, ½ tsp pepper powder, ¼ tsp garam masala
• 2 sprigs curry leaves

Method

1. Mix the prawns with turmeric, chilli powder and salt and set aside for 15 minutes.
2. Heat the coconut oil and fry the coconut slivers until golden; add the shallots, ginger, garlic, chillies and curry leaves and fry until brown.
3. Add the tomato and spice powders and cook until the oil separates.
4. Add the prawns and stir on medium heat. They release water; keep cooking until it dries up and the masala clings to the prawns.
5. Finish with pepper, more curry leaves and a spoon of coconut oil. Serve with rice or appam.