Prawn Roast Kerala Style

Ingredients

For roasting

• Prawns cleaned and deveined -250g
• Mustard seeds 1/2 tbsp
• Ginger chopped 1tbsp
• Garlic chopped 1tbsp
• Onion chopped 1 small cup
• Coconut cut into small pieces 1/2 cup
• Green chilly 3 to 4 
• Methi ( fenugreek )  seed powder 1/4 tea spoon
• A hand full of curry leaves 
• oil 3 tbsp

For Marination

• Kasmiri red chilly powder 1 tbsp
• Red chilly powder 1/2 tbsp
• Black pepper powder 1 tbsp
• Turmeric powder 1/2 tbsp
• Coriander powder 1 tbsp
• Garam Masala powder 1 tbsp
• 2 tbsp lime juice 
• salt to taste .

Marinate the prawns with all the above ingredients for 1 to 2 hours. 

Heat oil in a non sticky fry pan add mustard seeds and wait until it starts crackling . 

Now add the ginger followed by the garlic. 

 Let the aroma come out now add the onions . 

When the onion turns little brownish add the coconut pieces . 

Now add the green chillies and methi powder. 

Wait a minute and add the curry leaves followed by the marinated prawns . 

Cover the lid and low the flame for just two minutes. 

Now uncover it and raise the flame keep roasting for another two minutes and serve hot with hot phulkas .

 

Chatpata Chicken

 

Ingredients

• 3 tbsp mustard oil
• 500 g boneless chicken
• 1 tbsp lemon juice
• 1 tbsp kalonji (onion seeds)
• 1 tbsp sounf ( fennel seeds)
• 2 tbsp ginger chopped
• 2 tbsp garlic chopped
• 2 tbsp onion chopped
• 1 tbsp ginger garlic paste 
• 2 tomatoes chopped 
• 2 tbsp tomato paste
• 2 tbsp curry leaves
• 2-3 green chilly 
• 1 tbsp red chilly powder
• 1 tbsp black pepper powder
• 1/4 tbsp black salt 
• salt to taste
• 1/2 tbsp roasted cumin powder
• 1 tbsp coriander chopped
• 1 tbsp mint chopped 

Marinate the chicken with ginger garlic paste and lime juice for 1 hour .

Heat mustard oil. Add onion seeds and fennel seeds. Once they release flavor, add chopped garlic. Saute for a while.

Add the chopped onion, tomato, ginger and green chillies. Stir fry until the onion turns brownish.

Meanwhile, fry curry leaves and crush them.

Add the boneless chicken cubes, tomato paste and stir for a while.

Add the other dry spices and mix well.

Cook on a low flame, with a lid on top for about 10 minutes.

Add the crushed curry leaves and mix well add
fresh coriander and mint. 

Cook for another 5 mins and serve hot with roti or rice .