Idiyappam with Kerala Prawn Roast

Steam the Idiyappam: Boil water in a steamer or idli cooker. Place the plates with the pressed idiyappam inside the steamer. Cover and steam on medium-high heat for 8-10 minutes. The idiyappam is cooked when it looks firm and is no longer sticky to the touch. Turn off the heat and let it rest for 2 minutes before opening the lid. Gently remove the idiyappam from the plates and serve hot.

Cook the Masala

• Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chilli powder, and 2 tsp coriander powder.
• Stir continuously for about 1 minute until the spices are fragrant, being careful not to burn them.
• Add the finely chopped tomatoes. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down completely and oil begins to separate from the masala.

Roast the Prawns

• Add the shallow-fried prawns back to the pan. Sprinkle with garam masala and freshly ground black pepper.
• Gently mix to coat the prawns thoroughly with the thick masala.
• Cover the pan and cook on low heat for 5-7 minutes, allowing the prawns to absorb the flavors and cook through.
• Uncover and continue to roast for another 2-3 minutes, stirring gently, until the masala clings to the prawns and reaches a semi-dry consistency.

Garnish and Serve

• Turn off the heat. Drizzle the remaining 1 tbsp of coconut oil over the roast and add the second sprig of curry leaves.
• Gently stir one last time. Let the dish rest for 5-10 minutes before serving to allow the flavors to meld.
• Serve hot with Kerala Parotta, Appam, or steamed rice.