Kerala Prawn Roast
Succulent prawns marinated in fragrant spices and slow-roasted with onions, tomatoes, and curry leaves. This classic Kerala dish is a semi-dry preparation, bursting with coastal flavors and perfect with rice or appam.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Marinate the Prawns
- b.In a mixing bowl, combine the cleaned prawns with 1/2 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, and 1/2 tsp salt.
- c.Mix thoroughly to ensure each prawn is evenly coated.
- d.Set aside to marinate for 15-20 minutes.
- 2
Step 2
- a.Shallow Fry the Prawns
- b.Heat 3 tbsp of coconut oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
- c.Carefully place the marinated prawns in a single layer. Fry in batches if necessary to avoid overcrowding.
- d.Fry for 1-2 minutes per side until they are lightly golden and just curled. They should be about 70% cooked.
- e.Remove the prawns from the pan and set them aside. Keep the remaining oil in the pan.
- 3
Step 3
- a.Sauté the Aromatics
- b.In the same pan, add the thinly sliced onions and a pinch of salt. Sauté on medium-low heat, stirring frequently.
- c.Cook for 10-15 minutes until the onions are deeply golden brown and caramelized. This step is crucial for the dish's flavor.
- d.Add the minced ginger, garlic, slit green chilies, and one sprig of curry leaves. Sauté for 2-3 minutes until the raw aroma disappears.
- 4
Step 4
- a.Cook the Masala
- b.Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chilli powder, and 2 tsp coriander powder.
- c.Stir continuously for about 1 minute until the spices are fragrant, being careful not to burn them.
- d.Add the finely chopped tomatoes. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down completely and oil begins to separate from the masala.
- 5
Step 5
- a.Roast the Prawns
- b.Add the shallow-fried prawns back to the pan. Sprinkle with garam masala and freshly ground black pepper.
- c.Gently mix to coat the prawns thoroughly with the thick masala.
- d.Cover the pan and cook on low heat for 5-7 minutes, allowing the prawns to absorb the flavors and cook through.
- e.Uncover and continue to roast for another 2-3 minutes, stirring gently, until the masala clings to the prawns and reaches a semi-dry consistency.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Drizzle the remaining 1 tbsp of coconut oil over the roast and add the second sprig of curry leaves.
- c.Gently stir one last time. Let the dish rest for 5-10 minutes before serving to allow the flavors to meld.
- d.Serve hot with Kerala Parotta, Appam, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The secret to a perfect prawn roast is patiently sautéing the onions until they are deep golden brown.
- 2Do not overcook the prawns in the initial frying step, as they will cook again in the masala and can become tough and rubbery.
- 3Using coconut oil is highly recommended for the authentic taste of Kerala cuisine.
- 4For an extra crunch and flavor, you can add 1/4 cup of thinly sliced coconut pieces (thenga kothu) and fry them along with the onions.
- 5Freshly ground black pepper added at the end elevates the aroma and flavor of the dish.
- 6If the masala becomes too dry while cooking, you can sprinkle a tablespoon or two of hot water to adjust the consistency.
Adapt it for your goals.
Add Coconut Slivers
For a traditional touch and added texture, sauté 1/4 cup of thin coconut slivers (thenga kothu) along with the onions until they turn golden brown.
Creamier VersionCreamier Version
For a slightly richer, gravy-like consistency, add 1/4 cup of thick coconut milk at the end and simmer for 2-3 minutes. Do not boil after adding coconut milk.
With FishWith Fish
This recipe works wonderfully with firm-fleshed fish like Kingfish (Neymeen) or Seer fish. Cut the fish into cubes, marinate, and follow the same steps.
Spicier VersionSpicier Version
Increase the amount of green chilies and black pepper, or add a teaspoon of red chili flakes along with the other spice powders for extra heat.
Why this is on our healthy list.
Excellent Source of Lean Protein
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Omega-3 Fatty Acids
Prawns provide beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
Anti-inflammatory Properties
The recipe uses spices like turmeric (containing curcumin), ginger, and garlic, which are renowned for their potent anti-inflammatory and antioxidant effects.
Boosts Metabolism
Spices like black pepper and chili powder contain compounds like piperine and capsaicin, which can give a temporary boost to your metabolism.
Frequently asked questions
One serving of Kerala Prawn Roast contains approximately 330-360 calories, depending on the size of the prawns and the amount of oil used.