How to make Prawn Dry Roast -
Marinated prawns sauteed and served with crisply sauteed curry leaves, onion, ginger and garlic
This recipe is contributed by Member Renjini Selvan Velayudhan.
Main Ingredients : Prawn (small) (छोटे प्रॉन्स), Turmeric powder (हल्दी का पावडर)
Cuisine : Goan
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Ginger and Scallion Fish, Fish in Green Curry with Mango Pomegranate Salad, Pepper Garlic Lobster, Quick Fried Prawns With Mushrooms.
Prawn Dry Roast Recipe Card
Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar. The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies. Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.
Prep Time : 31-40 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Prawn Dry Roast Recipe
Prawn (small) peeled and deveined 1 kilogram
Turmeric powder 1/2 teaspoon
Red chilli powder 1 tablespoon
Black pepper powder 1/2 teaspoon
Lemon juice 1/2 tablespoon
Salt to taste
Garam masala powder 1 1/2 teaspoon
Oil 1/2 cup
Curry leaves 15-20
Onions sliced 4 medium
Ginger cut 2
Garlic thinly sliced 10 cloves
Method
Step 1
Marinate the prawns with turmeric powder, red chilli powder, black pepper powder, lemon juice, salt and one teaspoon garam masala powder.
Step 2
Set aside for thirty minutes. Heat oil in a non stick pan.
Step 3
Add marinated prawns and sauté on high heat for four to five minutes.
Step 4
Drain on an absorbent paper and set aside.
Step 5
In the same oil, add curry leaves and sauté till crisp. Add onions, ginger and garlic.
Step 6
Add salt and sauté till onions become golden brown.
Step 7
Add prawns and toss well. Sprinkle remaining garam masala and serve hot.
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