Prawn Roast – Two versions

Today we have two prawn recipes to share with you all. The first one is from Nitha’s Amateur Perceptions where the prawns are first fried and then mixed with sautéed onion, ginger-garlic paste etc. The second one is our version where the onion, g-g paste are sautéed first to which the marinated prawns are added and cooked. Both the dishes tasted awesome with rice and chapatis. Hope you will enjoy them as much as we did!! Thanks to Nitha for the recipe.

Ingredients

1. Prawns  –  1/4 – 1/2 kg or around 30 – 35 (I used jumbo prawns)
2. Onion –  1 medium sized, sliced thin
3. Ginger-garlic Paste –  2 tsp
4. Turmeric powder – 1/4 tsp
5. Chilly powder –   2 tsp or as required
6. Pepper powder –  1 tsp
7. Curry leaves –  3 sprigs
8. Coconut slices – 1-2 tbsp ( I didn’t use them)
9. Oil – 2 tbsp
10. Salt – To taste

Method

1. Marinate the prawns with the turmeric powder, chilly powder, pepper powder, ginger garlic paste and salt, at least for 30 mts.  Heat 2 tbsp oil in a pan and add the marinated prawns. Stir fry them in oil until they are just cooked and drain on to a paper towel.

2. Add more oil in the pan, if required and add the thinly sliced coconut pieces. Fry until they are light brown in color. Now add the thinly sliced onions and curry leaves. Saute until the onions are light brown. Add the fried prawns, mix well and serve hot.

PRAWN ROAST – VERSION 2

 

Ingredients

1. Prawns  – 1/4 –  1/2 kg or around 30 – 35
2. Onion –  2 medium sized, sliced
3. Ginger-garlic Paste –  3 tsp
4. Tomatoes – 2, pureed (De-seed them and blend in a mixer)
5. Curry leaves –  2-3 sprigs
6. Turmeric powder – 1 pinch
7. Chilly powder – 1 tsp
8. Fennel powder – 1 tsp
9. Oil – As required
10. Salt – To taste

Marinade

1. Turmeric powder – 1/4 tsp
2. Pepper powder –  1 tsp
3. Garam masala – 1/2 tsp
4. Lemon juice – 1 tsp
5. Salt – To taste

Method

1. Marinate the prawns using the ingredients under marinade.

2. Heat oil in a deep pan. Add the sliced onion, little salt and ginger-garlic paste. Saute until the onions are slightly browned. Now add the tomato puree. Cook until the oil separates, then add the turmeric powder and chilly powder. Saute for a few seconds, then add the marinated prawns and curry leaves. Mix well. Cover and cook until the prawns are done, at medium-low heat. It wont take more than 10 – 15 mts.

3. Open the lid, add  1 tsp fennel powder and a few curry leaves. Stir fry for a few minutes at medium heat. Check for salt and pepper powder. Switch off.