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Succulent prawns marinated in fragrant spices and slow-roasted with onions, tomatoes, and curry leaves. This classic Kerala dish is a semi-dry preparation, bursting with coastal flavors and perfect with rice or appam.
Marinate the Prawns
Shallow Fry the Prawns
Sauté the Aromatics
Succulent prawns marinated in fragrant spices and slow-roasted with onions, tomatoes, and curry leaves. This classic Kerala dish is a semi-dry preparation, bursting with coastal flavors and perfect with rice or appam.
This kerala recipe takes 55 minutes to prepare and yields 4 servings. At 312.12 calories per serving with 27.77g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Masala
Roast the Prawns
Garnish and Serve
For a traditional touch and added texture, sauté 1/4 cup of thin coconut slivers (thenga kothu) along with the onions until they turn golden brown.
For a slightly richer, gravy-like consistency, add 1/4 cup of thick coconut milk at the end and simmer for 2-3 minutes. Do not boil after adding coconut milk.
This recipe works wonderfully with firm-fleshed fish like Kingfish (Neymeen) or Seer fish. Cut the fish into cubes, marinate, and follow the same steps.
Increase the amount of green chilies and black pepper, or add a teaspoon of red chili flakes along with the other spice powders for extra heat.
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Prawns provide beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
The recipe uses spices like turmeric (containing curcumin), ginger, and garlic, which are renowned for their potent anti-inflammatory and antioxidant effects.
Spices like black pepper and chili powder contain compounds like piperine and capsaicin, which can give a temporary boost to your metabolism.
One serving of Kerala Prawn Roast contains approximately 330-360 calories, depending on the size of the prawns and the amount of oil used.
Yes, it can be a healthy dish. Prawns are an excellent source of lean protein and omega-3 fatty acids. The use of spices like turmeric and ginger offers anti-inflammatory benefits. To make it healthier, you can reduce the amount of oil used.
Absolutely. If using frozen prawns, make sure to thaw them completely before marinating. Pat them dry with a paper towel to remove excess moisture for best results when frying.
The key is to avoid overcooking. Shallow fry them for only 1-2 minutes per side initially. They will finish cooking in the masala. Overcooking is the primary reason prawns become rubbery.
This dish pairs beautifully with traditional Kerala breads like Appam and Parotta. It also goes very well with steamed rice, ghee rice, or even chapatis.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.
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