Prawns – Pachhakaya/Vazhakka/ Roast (Row Banana)

Prawns – Pachhakaya/Vazhakka/ Roast (Row Banana)

Ingredients.

1) Coconut Oil - 4 table spoon.

2) a) Mustard Seeds- 1 teaspoon

b) Fenugreek – ¼ teaspoon

c) Chopped Ginger- 3 teaspoon

d) Chopped Garlic- 3 teaspoon

3) Chopped pearl onion ( Kunjjulli) - 150 gms

4) Ginger –Garlic Paste – 1 table spoon.

5) a) Turmeric powder- ½ Teaspoon

b) Chilly powder – 1 table spoon

c) Salt – to taste

6) Chopped tomatoes – 2 nos.

7) Kudampuli water (Gambooge) - 2 table spoon (soak 2 pieces in water before starting the cooking)

8) Chopped Green /Row Banana- 1 no.

9) Coconut milk – ½ cup

10) Cleaned prawns – ½ kg

Method

Dry-Fish Roast- Unakkamean Chathachhu Ularthu

Ingredients

1) Dry fish- According to ur choice- I used Parava”

2) 8-10 nos. of whole red chilly

3) Curry leaves – as required

4) Chopped Pearl onion ( kunjjulli )– ½ cup

5) Coconut oil – 2 table spoon


Method



Soak the dried fish in water to remove the excess salt from the fish, after 20 mints, clean the fish and keep aside. Extra salt is not required for cooking, as we get enough salt from the dry fish.

Then crush the peal onion and dry red chilies together and keep aside.

Heat coconut oil in a pan and fry the dried fish half way then crush it and keep aside.

Use the same pan we used for fish frying, if oil is not there add 1 more table spoon and add curry leaves along with peal onion – chilly mix for about 2-3 mints, finally add the fried fish and mix everything together and sauté till everything combine well.

Breaded prawns.

 

Ingredients:

1) Prawns - 10-15 nos.

2) Ginger- 1 inch piece

3) garlic -2-3 nos.

4) Red chilly powder- 1/2 teaspoon.

5) Vinegar/lime juice -½ teaspoon

6) Salt-as required

For the Coating:

1)      Bread crumbs -4-5 table spoon.

2)     Egg - 1 no-lightly beaten.

3)     Pepper powder - 1 ½ teaspoon.

4)     Salt -2 pinch.

5)     Plain flour - for dusting.

6)     Oil - for frying.

Method

Clean the prawns and marinate them with ginger, garlic, salt and red chili powder. Keep them for at least ½ an hour. Preferably in the refrigerator

In the mean time, beat the egg and keep aside, mix the bread drums with pepper powder with little salt. Take some flour in another pan.

Take the prawns and dust it in the flour and dip it again in beaten egg and finally roll it in the breadcrumbs mix .Repeat the processes until the prawns are finished.

Serve hot with sauce .

Kerala Crab Roast( Njandu Roast)

Ingredients

1) Crab – 1 kg
2) Red chilly powder – 4 teaspoon ( I used Kashmeeri chilly powder)
3) Coriander powder – 4 teas spoon
4) Pepper powder – 1 ½ teaspoon
5) Garam Masala powder – 2 teaspoon.
6) Garlic pods – 8 nos.
7) Ginger – ¾” pieces – 2 nos.
8) Turmeric powder - 1 ½ teas spoon.
9) Crushed whole pepper- ½ Table spoon.
10) Green chilly – 4 nos.
11) Big onion – 4 nos.
12) Tomato – 3 nos.( medium)
13) Coconut Milk – ¾ cup ( Optional)
14) Curry leaves – A required.


Method
Clean the crabs well using salt, little turmeric and lime juice so the raw smell will go completely. Then crush the half of garlic, ginger, and add turmeric powder and crushed whole pepper. Then marinate the same with the cleaned crabs for about 10 minutes. Then cook the same for about 10 minutes with very little water (no need to put more water, as the crab it self produce water.)


Heat coconut oil in a pan and add ginger, garlic, green chilly and onion one by one then sauté it until the onion turns to light brown, then add the Masalas (chilly, coriander, pepper & garam masala) and sauté again for 1 minute in slow fire then add curry leaves and chopped tomatoes and sauté until the tomato pieces are well cooked. Then add the coconut milk, when it starts boil add the cooked crabs carefully and cook in a slow fire until the Masala cover the crabs.

Take a serving dish and place the carbs and pour the balance gravy over it and enjoy the dish!!!

***********