Kerala-Style Spicy Prawn Roast

Ingredients

• Prawns (chemmeen) - 250 g
• Onion - 2 whole
• Ginger-garlic paste - 1 tbsp
• Green chilies - 2 whole
• Red chili powder - 1 tbsp
• Turmeric powder - 1 tsp
• Black pepper powder - 1 tsp
• Curry leaves - 3 whole
• Coconut oil
• Salt

Instructions

1. 1Rinse the prawns and cook them with a little turmeric powder and salt until just done, then transfer them to a plate and set aside so they stay tender.
2. 2Warm a splash of coconut oil in a wide pan over medium heat until it is fragrant and shimmering.
3. 3Add the onions and sauté until they turn light brown and start to smell sweet, stirring occasionally so they color evenly.
4. 4Toss in the curry leaves, chopped green chilies and ginger-garlic paste and cook briefly until everything smells fragrant and the raw garlic scent has faded.
5. 5Stir in the turmeric powder, red chili powder and black pepper powder, add a little more coconut oil, and mix well so the spices bloom in the oil.
6. 6Add the cooked prawns to the pan and gently toss to coat them in the spiced onion mixture, cooking just long enough for the flavors to marry.
7. 7Remove the pan from the heat and transfer the prawn roast to a serving dish; serve warm with rice or roti. Optional: squeeze fresh lemon over the prawns before serving.