Prawn Roast

A worldwide favorite and definitely the most versatile seafood.... the vote would most certainly go to Shrimp/Prawn. Shellfish usually are more popular than other kinds of seafood, for most people mainly due to the ease of cooking, versatility, the ease of eating, since there's no bones to worry about (with the exception of crab of course!) and more than anything, the taste! 
I don't really wanna go on to the part where I'd have to admit to prawn being high in cholesterol... for now we'll jus skip that and get to the interesting part...

For the Prawn roast, we'll need

Prawn or shrimp - 1/2 kg
{Marinated for 30 minutes in 1/2 tsp chilli powder, a pinch of turmeric powder, a tsp of lemon juice and 1/2 tsp salt}
Onion - 1 big, chopped
Tomato - 1 big, chopped
Green chillis - 1, chopped
Garlic - 5-6 cloves, crushed and chopped
Turmeric - 1/2 tsp
Hot red chilli powder - 1 tsp
Kashmiri chilli powder (for color) - 1 tsp
Pepper - 1/2 tsp
Curry leaves - 1 sprig
Coriander leaves, chopped - 2 tbsp
Coconut oil - 3 tbsp
Salt to taste

Heat the oil in a shallow pan and fry the prawns just until they turn white. Remove and keep aside. 
In the remaining oil, add the onions and sauté till they turn pink. Add the tomatoes, green chilli and garlic, sauté till the tomatoes are softened and the oil starts to rise through. Add salt, turmeric and both the chilli powders. Fry for a minute, just enough to get rid of the raw smell of the powders. Add the prawns and mix it in well, so that the masala is well coated on the prawn. Throw in the curry leaves and the coriander leaves. Prawn roast ready to serve!!

Vellarikka unakkachemmeen curry

Vellarikka 1 small, cubed

Toor dal ½ cup

Turmeric ½ tsp

Chilli powder 1 tsp

Garlic 3 cloves

Curry leaves, a few

Cook all the above in a pressure cooker till the dal is well cook. The Vellarikka shouldn’t get over cooked.

Coconut grated, ½ cup

Jeera, ½ tsp

Turmeric ½ tsp

A small piece of onion

Water ¼ cup

Grind all these into a smooth paste and add it to the cooked dal mixture. Add some salt. Let it boil for about 5 minutes.

For the garnish:

Coconut oil 1 tbsp

Mustard ½ tsp

Dry red chilli, 2

Curry leaves, a few

Heat oil, add the ingredients for garnish in the given order. Add to the curry, close the lid and serve after 10 minutes.

The curry goes well with rice, curd and your choice of side dish.

Chemmeen manga muringakai curry (Prawn with raw mango and drumstick curry)

Fresh prawn – ½ kg, shelled and de-veined

Raw mango – 1, cubed

Drumsticks – 2, cut into pieces

Onion – ½ of 1, sliced

Ginger – 1 piece, chopped

Green chillies – 2, slit in half

Turmeric – ½ tsp

Chilly powder – 1 tsp

Salt

Cook all the above ingredients in a Manchatti for about 5-10 minutes.

Coconut - ½ of 1

Garlic – 5 cloves

Ginger – 1 small piece

Turmeric – 1 pinch

Grind these into a smooth paste and add to the cooked prawn mix. Boil for about 5-10 minutes.

Coconut oil – 1 tbsp

Shallots – 5-6, sliced

Garlic - 5-6 cloves, sliced

Curry leaves – 2-3 sprigs

Heat oil, add the remaining 3 ingredients and fry till the shallots become golden brown in color. Add to the prawn curry. Close lid and serve with rice or rotis after 15 minutes.