Cooking made Sexy: Prawn Roast with ID Fresh Malabar Paratha
Prawn Roast is perhaps Kerala’s most famous and liked dish. The have a roast version for Chicken, Fish, buff and Prawns which is spicy and goes really well with their local Arak called Toddy.
Before we start we are really grateful to ID fresh products who gave us their items to test and thus we made all these dishes for you.
ID fresh products are available in your local store and is a great for a quick fix meal let it be Dosha or Paratha! When we got their Malabar Parota we had to make something from God’s own Country! So here is a spicy and masaladar Prawn Roast which goes perfect with this Parota!
15-20 Prawns, In their shell but de-veined
4 Onions sliced
3 Tomatoes Sliced
2 Chilies, one slit and one one sliced
Handful of Curry leaves
Half inch of Ginger
12-15 Garlic Pods sliced
2 inch thick Fresh Coconut
Coconut Milk (tetra-pack)
ID Fresh Malabar Parota
1 TBSP each Red Chili, Turmeric, Cumin and Coriander Pwd
Salt to taste
- Heat Coconut oil in a pan and add the sliced Onions and let it sweat. Then add one Slit Chili, half the Curry leaves, julienne Giner and half the sliced Garlic and cook till light brown.
- Add the sliced Tomatoes and increase the flame and cook till soft.
- Once the Tomatoes start cooking and breaking down, put in the masalas (Turmeric, Red Chili, Cumin and Coriander.)
- Cook for 5-7 minutes till the raw aroma of the masalas go away, then add the coconut milk (now depending on how much onion tomato gravy you’ve made add appropriately. For this much masala we’ve put the whole tetra-pack.)
- Cook and cool, then blend 70% of this cooked gravy to a fine paste with a little water. Keep aside.
- In the same pan, add sliced coconut, garlic and chili to some coconut oil and cook/roast on high flame.
- Add the Prawns and stir fry for 5 minutes. Put in the un-blended masala and then the blended masala and toss the Prawns till they are all coated with the masala.
- On a heated tawa, add some coconut oil or palm oil and add the ID Fresh Food Malabar Parota and cook for 3-5 minutes on both sides till crisp. Take off from the tawa and crush the Parota like shown in the video below. Serve Hot!
This Malabar Parota is totally a vegetarian product, unlike the authentic version where egg is used. Its because of this reason, the Parota becomes a little dry if not eaten hot (the egg in the Parota keeps it soft.)
The Prawn can be replaced with Jack fruit, Chicken, Fish or even Buff meat (boneless.) This is a quick fire recipe and made more easy when the ID Fresh Food Malabar Parota is used. So do try this recipe and let us know what you think!! Till then Stay Sexy and Keep Cooking!!!