June 3, 2012

Shrimp Coconut Roast/Prawns Coconut Roast

Shrimp/Prawns- 1 cup Cleaned 
Dry roasted/fried coconut - 1/2 cup 
Onion - 1 medium chopped
Ginger- 1/2 tsp chopped
Garlic - 1 tsp chopped
Green chillies- 2 split
Turmeric powder- 1/2 tsp
Chilli powder- 1/2 tsp
Pepper corns- 1/2 tsp
Fennel seeds - 1/2 tsp
Kudampuli/Garcinia -1 piece,cleaned and soaked in water
Coconut oil(optional-you can use refined oil, but coconut oil gives a naadan taste)
Curry leaves 

For Fried/Dry Roasted-coconut (Thenga varuthu edukkan)
Grated coconut - 2 cup (one coconut)
Chlli powder - 2 tbsp
Coriander powder 1 1/2 tbsp
Turmeric powder - 1/2 tsp
Heat a pan and dry roast the grated coconut until they turn almost dry. Now add the chilli powder, coriander powder, turmeric powder and stir continuously till the coconut turn reddish brown. Now remove the pan from heat allow to cool.You can keep this in air -tight box in refrigerator for more than one month

1. Dry roast the coconut as directed .Use half cup of it for our recipe .Add pepper corns and fennel seeds to it and roast for few minutes.Allow it to cool.
2. Cook the shrimp/prawns along with enough water ,salt,turmeric powder,chilly powder and Kudampuli
3. Meanwhile grind the roasted coconut to a coarse paste using very little water (1-2 tbsp)
4. Add this coarse mixture to the cooked shrimp/prawns and mix well.
5. Heat oil in another pan ,splutter mustard seeds,add curry leaves,ginger,garlic and onion.Saute well till they become soft and about to turn into brown color.
6. Add this to the shrimp-coconut mix and stir until dry.
Serve hot with rice or chappati !!!

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