Prawn Roast Recipe

It’s bright & HOT in most parts of the world, but my brain is racing for all the hot HOT spicy dishes as the winter is already here in wellington :O .. If you ask me my favourite prawn recipe – I would say it is THIS PRAWN ROAST RECIPE !! .. particularly my winter-time favourite recipe 😉 ..

If you are just like me who loves to eat HOT & SPICY recipes during the cold/snowy/wintery months, then you must definitely add this slowly roasted layers of onions, tomatoes, spices, prawns and herbs – PRAWN ROAST to your winter-bites list !! .. now that said, I’m sure the winter will land you here :)..

Ingredients: ( For Prawn roast          Serves 2 – 3 )

1 lb / 500gms / 1/2 kg – Prawns (cleaned & deveined)
2 Onion chopped
3 Tomato chopped
3 garlic – finely chopped
1″ ginger – finely chopped
optional –  1 chopped green chilli ( for extra heat ..ho Ho HOT :D..
coriander leaves / cilantro  – 2 tbsp chopped
hot water – 1/2 cup
Oil – 1 tbsp
salt to taste

Method:

Step 1) Heat a big curry pan. Pour 1 tbsp of oil..

Step 2) Add the cardamom, cloves, cinnamon, fennel seeds, methi/fenugreek seeds and cook for 10 seconds..

Step 3) Add the chopped onion, ginger, garlic and saute until the onion turns light brown

Step 4) Add the chopped tomato and cook for 3 minutes on medium-high heat

Step 5) Add the spice powders (turmeric powder, chilli powder, coriander powder, fennel powder, garam masala powder and 1/3 tsp pepper powder) and mix on medium heat for just 5 seconds..

Step 6) Immediately, add the prawns and mix on high for a minute.

Step 7) Add 1 tsp salt and mix. Reduce the heat to medium-high and cook for just 2 minutes

Step 8) Add 1/2 cup of hot water and mix. Cover and cook on medium-heat for 10 minutes..

Step 9) Add 1/4 tsp pepper powder, chopped coriander leaves / cilantro and mix. Cover and cook on low for 10 minutes.

Step 10) Turn off and remove the pan from heat. Let it sit for 10 minutes before scooping 😉