Kerala prawn roast

• Prawns · cleaned and deveined300 g
• Turmeric1/4 tsp
• Saltto taste
• Coconut oil1 tbsp
• Coconut slivers · thin slices of fresh coconut2 tbsp
• Onion · thinly sliced1 large
• Ginger · chopped1 inch
• Garlic · chopped6 cloves
• Green chilli · slit1
• Curry leaves2 sprigs
• Tomato · chopped1 medium
• Kashmiri chilli powder1 tbsp
• Coriander powder1 tsp
• Black pepper · freshly crushed1 tsp
• Garam masala1/4 tsp

Method

1. 1

   Toss the prawns with turmeric and a pinch of salt and set aside.

2. 2

   Heat the coconut oil in a kadai on medium. Fry the coconut slivers 2 minutes until golden and lift them out.

3. 3

   In the same oil, cook the onion, ginger, garlic, green chilli and one sprig of curry leaves for 8 minutes, until the onion is deep golden.

4. 4

   Add the tomato, chilli powder, coriander powder and salt. Cook 4 minutes, mashing, until thick and the oil shows at the edges.

5. 5

   Add the prawns and cook on medium-high 4 to 5 minutes, turning, until they curl and turn pink. Stir in the pepper, garam masala, fried coconut and remaining curry leaves, and cook 1 more minute until the masala coats the prawns.

Tips

• Take the prawns off as soon as they curl into a C. An O means overcooked and rubbery.
• The onion needs real colour for the roasted flavour, so give it the full 8 minutes.

Swaps

• Swap prawns for 300 g boneless chicken: cook it 10 to 12 minutes in step 5, covered for the first half.

Storage

Keeps 1 day in the fridge. Reheat quickly on high so the prawns don't toughen.