The feeling of wanting to go on leave has never been so high in many years. Even though it is hot here during summers, I am fine with the weather, however this year has been the height. With summers coming late, only by early June, we thought it should be fine but it has been really unbearable. The humidity is at its sticky best, the air is thick with dust and standing in the kitchen or moving out in the mornings is a literal nightmare. While I hear that it is heavily raining back home with some respite here and there, I can’t but wait to go back and have my lazy days. However, past experience has shown that the rains tend to run away by the time I reach home. 😕 Today’s call to D only aggravated my fears of seeing minimal rains. But still, as long as it is cold and there are occasional showers, I am fine with it. 😀 Eagerly waiting for my holidays… 🙂
I have already mentioned that even though I can’t eat prawns, I still cook them on and off for the family. HD and the kids love it a lot. They love prawns more in the form of this biriyani, though umma keeps telling that it is difficult to literally “fish” out prawns in a biriyani, it kind of drowns into it. 😀 She loves to make roast of it, and it is understandable. At least, you can make sure that everybody gets his or her share and nobody is giving that “I-think-he/she-has-got-more-in-his/her-plate” kind of a look… I hope you understand what I mean! 😀 I made this when I was lucky enough to get a pack of cleaned fresh prawns. The kids were so happy to see this as a side to their meal of jeera rice and coconut milk dal curry. The HD literally licked off his plate saying that this is the best prawns roast he had ever eaten. So that means, I have to get to recording it before I forget and I have to be making this again, right? 🙂 Off to the recipe…
Malabar Chemmeen Roast
- FOR MARINATION:
- 1 kg prawns cleaned and deshelled
- 1 tsp red chilli powder
- 1 tsp Kashmiri red chilli powder
- 1/2 tsp turmeric powder
- 2 tsp ginger garlic paste
- 1/2 tsp fennel powder
- Salt to taste
- FOR MASALA:
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 2 sprigs curry leaves
- 3 medium onions sliced
- 4 green chillies slit
- 1 tsp ginger garlic paste
- 3 to matoes chopped
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/4 tsp fennel powder
- Salt and pepper to taste
- 1/2 tsp garam masala powder
- Combine all ingredients under "for marination" in a bowl and set aside for at least an hour. The more, the better.
- Put the marinated prawns into a pressure cooker and cook for three whistles on meduim flame, and then keep on simmer for five minutes. Switch off and allow the pressure to go by itself.
- In a saucepan, heat oil. Splutter mustard seeds and fry the fenugreek seeds briefly - ensure not to burn!
- Fry the curry leaves, and then add the onion and green chillies, and saute till wilted.
- Add the ginger garlic paste and cook till raw smell is gone.
- Add the tomatoes and cook till nicely mashed.
- Add all the powders except the garam masala and stir constantly for a minute.
- Add in the cooked prawns and cook on high flame till all the fluid is dried up. Keep stirring to ensure the prawns don't stick to the pan, also taking care they don't break.
- Sprinkle the garam masala powder, give a final mix and switch off.
- Serve with a sprinkle of fresh curry leaves.