Prawn Ghee Roast Recipe, Prawn Roast

Here is a very easy everyday side dish that can be put together in minutes. This spicy prawn ghee roast goes so well as a side dish for lunch with rice and curry. Here is how to do prawn ghee roast.

First we will grind the masala. Take all the masala ingredients in a mixie and grind it to a smooth paste. No need to add water while grinding. Set aside.

Take a pressure cooker and add in the sliced onions, ground masala, red chilli powder, turmeric powder, salt, oil and 3 tablespoon of water. Cover the pan and cook for 7 minutes on medium flame. Remove from heat and wait for the pressure to release. The masala is ready. If the masala is watery, simmer the mixture for 2-3 minutes, so it becomes like a thick gravy. Set aside. Note: 2 or 3 liter pressure cooker recommended as bigger cooker tends to burn at the bottom. If using bigger cooker, add 2-3 tablespoon of water extra while cooking to avoid burning at the bottom.

Take a pan (preferably non-stick) and add in the cooked masala and the cleaned prawns. Add in two teaspoon of ghee and the curry leaves. Saute the mixture on medium flame for 5 minutes.

Add in two more teaspoon of ghee and roast till the prawn is completely cooked and the masala is dry.

Serve with rice and curry.

For Masala Paste

• 2 ripe tomatoes
• 7 cloves garlic
• 1 inch piece ginger
• 2 teaspoon black pepper
• 1 teaspoon fennel seeds (sombu)

Other ingredients

• 2 onions, sliced
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 2 teaspoon peanut oil or vegetable oil
• 2 sprigs curry leaves
• 4 teaspoon ghee
• 250 grams cleaned, de-veined prawn

1. Take all the masala ingredients in a mixie and grind it to a smooth paste. Set aside.
2. Take a pressure cooker and add in the sliced onions, ground masala, red chilli powder, turmeric powder, salt, oil and 3 tablespoon of water. Cover the pan and cook for 7 minutes on medium flame. Remove from heat and wait for the pressure to release. Set aside.
3. Take a pan and add in the cooked masala and the cleaned prawns. Add in the curry leaves and two teaspoon of ghee. Saute the mixture on medium flame for 5 minutes.
4. Add in two more teaspoon of ghee and roast till the prawn is completely cooked and the masala is dry.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: South Indian

For Masala Paste

• 2 ripe tomatoes
• 7 cloves garlic
• 1 inch piece ginger
• 2 teaspoon black pepper
• 1 teaspoon fennel seeds (sombu)

Other ingredients

• 2 onions, sliced
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 2 teaspoon peanut oil or vegetable oil
• 2 sprigs curry leaves
• 4 teaspoon ghee
• 250 grams cleaned, de-veined prawn

1. Take all the masala ingredients in a mixie and grind it to a smooth paste. Set aside.
2. Take a pressure cooker and add in the sliced onions, ground masala, red chilli powder, turmeric powder, salt, oil and 3 tablespoon of water. Cover the pan and cook for 7 minutes on medium flame. Remove from heat and wait for the pressure to release. Set aside.
3. Take a pan and add in the cooked masala and the cleaned prawns. Add in the curry leaves and two teaspoon of ghee. Saute the mixture on medium flame for 5 minutes.
4. Add in two more teaspoon of ghee and roast till the prawn is completely cooked and the masala is dry.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/prawn-ghee-roast-recipe-prawn-roast/

Kerala Kadala Curry Recipe. Recipe for easy kadala curry recipe made with black chana. Perfect side dish for puttu or appam. Recipe with step by step pictures and video.

This is a very easy recipe for Kerala style Kadala Curry. We love puttu at home. I do not have my puttu kutty for making puttu here in Hong Kong. But I make kadala curry often and I serve it with idli , chapati or even dosa . It goes perfectly well. Here is how to make Kerala style kadala curry. This is how we make at home. Here is how to do kadala curry.

Here is the video for making Kerala kadala curry Recipe

Here is how to do Kerala kadala curry Recipe Soak the black chana / kala chana over night in water. If you are in a hurry, at least try to soak it for a minimum of 4-6 hours.

Now, we shall do some prep work for making Kerala kadala curry Recipe. We will make a paste for the kadala curry. Grind the tomatoes, garlic, ginger, cloves, fennel seeds and cardamom to a smooth paste. No need to add any water while grinding. Set aside.

Take a pressure cooker (I used a 3 liter pressure cooker) and add in the sliced onions, the ground masala, soaked and drained chana, salt, red chilli powder, turmeric powder, coriander powder and a cup (250 ml) of water. Cover and cook for 30 minutes on a low flame . After the 30 minutes, remove from heat and wait for the pressure to settle naturally. Set aside. Note: Many people have asked me if the onions and the spices will be raw. The answer is a definite NO. Since we are cooking for 30 minutes, the onions would be nicely cooked and so will be the spices.

Take a pan and saute the fresh shredded coconut in a teaspoon of oil on a low flame for 5 minutes until slightly golden.

Grind the fresh roasted coconut with half a cup of water to a fine paste. Add it to the kadala curry. If the curry is very thick, dilute the curry with half a cup of water.

Simmer the kadala curry for a couple of minutes. Remove from heat.

Tempering: Heat coconut oil in a pan and add in the mustard seeds, curry leaves and dried red chillies. Let the mustard seeds crackle. Add it to the curry.

Serve kadala curry with puttu, idli , chapati or even dosa .

Masala Paste for making Kerala Kadala Curry

• 2 ripe tomatoes (about 200 grams )
• 6 cloves garlic
• 1 inch piece ginger
• 1 clove
• 1 cardamom
• 1 teaspoon fennel seeds

Other Ingredients for Kerala Kadala Curry

• 1/2 cup black chana / kala chana
• 2 onions, sliced (about half cup)
• 1 teaspoon salt
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 2 teaspoon coriander powder

Coconut Paste for making Kerala Kadala Curry

• 1/3 cup fresh coconut
• 1 teaspoon coconut oil

Tempering Kerala Kadala Curry

• 1 teaspoon coconut oil
• 1/2 teaspoon mustard seeds
• 1 sprig curry leaves
• 2 dried red chillies

Here is how to make Kerala Kadala Curry Recipe

• Soak the black chana / kala chana over night in water.
• Grind the tomatoes, garlic, ginger, cloves, fennel seeds and cardamom to a smooth paste. No need to add any water while grinding. Set aside.
• Take a pressure cooker and add in the sliced onions, the ground masala, soaked and drained chana, salt, red chilli powder, turmeric powder, coriander powder and a cup (250 ml) of water. Cover and cook for 30 minutes on a low flame. After the 30 minutes, remove from heat and wait for the pressure to settle naturally. Set aside.
• Take a pan and saute fresh coconut in a teaspoon of oil for 5 minutes until slightly golden.
• Grind the fresh roasted coconut with half a cup of water to a fine paste. Add it to the curry.
• Simmer the curry for a couple of minutes. Remove from heat.
• Heat coconut oil in a pan and add in the mustard seeds, curry leaves and dried red chillies. Let the mustard seeds pop. Add it to the curry.

Notes

If you want a spicy kadala curry, you can add some slit green chillies while cooking the kadala / chana.

Coconut oil is preferred for making kadala curry. If you do not want to use coconut oil, you can substitute it with any vegetable oil.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 40 mins
• Category: Side Dish
• Cuisine: Kerala