A popular seaside meal, prawn roast is spicy, aromatic, and very filling. Flavours develop subtly in the prawns as they stew in a mixture of slow-caramelised onions, roasted spices, coconut milk, and curry leaves. The meal becomes a hearty, reassuring dry-style roast as the masala clings to the prawns. This dish is sure to make a mark on your taste buds and your memories, whether you're enjoying it as part of a lavish coastal Christmas spread or a simple home-cooked meal.
300 gPrawns (cleaned and deveined)
¼ tspTurmeric powder
¼ tspSalt
2 tbspOil
½ tspMustard seeds
10–12Curry leaves
2 mediumOnion (thinly sliced)
1 tspGinger-garlic paste
1 small Tomato (chopped)
1 tspKashmiri red chilli powder
1 tspCoriander powder
½ tspBlack pepper powder
¼ tspGaram masala
1 tsp Tamarind pulp or lemon juice
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South Indian
Intermediate
Main Course
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