Chemmeen/prawn Roast.

1. Prawns – 500gms, peeled
2. Ginger & garlic – 2tbsp each, crushed
3. Chili powder – 1 – 1 1l2 tbsp
   Turmeric powder – 1tsp
   Coriander powder – 1 tbsp 
4. Garam masala – 1 tbsp
5. kudam puli – 2-3 small pieces soaked in water for around 10 minutes
6. Thengakothu (tiny coconut pieces) – 1/4 cup
7. Onions – 2, sliced finely
   Shallots– 5, sliced thinly
8. Salt
   Curry leaves
   Coconut oil (tastes best)

METHOD

 Clean the prawn and mix with half of ginger garlic and chilli powder.Also add turmeric powder,kudampuli,thengakothu and salt.Add water and cook it well.Take care,prawns should not get over cooked.
                       Heat oil in a pan,add sliced shallots,remaining ginger garlic,onions and curry leaves.When it turns brown add chilipowder,corriander powder turmeric powder and garam masala.fry till the raw smell goes and oil starts appearing. Add cooked prawns after draining excess water.mix well and coat the masala over the prawns after checking the salt.Cook it till the water is dried.Tastes best  if it is cooked for 10 mins in low flame so that it is roasted well.serve hot with rice,chappathi.



notes : Soak the kudampuli in warm water to remove the bitter taste.
           Remove the black vein of the prawns while cleaning it.
           Dont add too much of water for cooking prawns.