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ചെമ്മീൻ ഡ്രൈ റോസ്‌റ്റ Prawns Dry Roast


ചെമ്മീൻ ഡ്രൈ റോസ്‌റ്റ Prawns Dry Roast

For cooking shrimp

Prawns 1 kg

Brindle berry/ kudampuli / Malabar tamarind. 2-3 pieces
Thin coconut milk / water 1 1/2 cup
Chilly powder 1 tsp
Turmeric powder 1/2 tsp
Salt to taste

Mix all the ingredients nicely with shrimp. Cook it and dry the water content fully.

For roasting.
Coconut oil 2 tbsp
Coconut pieces 1 handfull
Curry leaves. 2 strand
Splited Green chilly. 3/4 ( as per your spice level)
Shallots 15-20 or 1 big onion
Tomato 2 medium
Crushed Ginger and garlic 1 tbsp
Red chilly powder 1/2 tsp
Kashmiry red chilly 1 tsp
Turmeric powder 1/2 tsp
Pepper powder 1/2 tsp

Heat the oil in a kadai , add coconut pieces , green chilly and curry leaves . Make sure the stove is on low to medium, fry it nicely no need to wait for golden colour . Add crushed ginger and garlic and sliced onion roast until the raw smell goes. When the onion turn s to golden brown add the powders roast it nicely then add tomato , cook the tomato for almost 10 minutes on medium flame. When you see the oil coming out from the masala you can add the cooked shrimp. 2-3 minute roast it on high flame then keep the flame on low . Roast the shrimp masala for the next 5-10 minutes.