Prawn Roast

Prawn Roast is a famous Keralan dish flavoured with kokum and other spices. It is a spicy dry dish that goes really well with a bowl of steaming rice or chapati.


  • 250 g Prawns
  • 2 Onion (finely sliced)
  • 1 Tomato (chopped)
  • 2 Green chillies (slit)
  • 1 inch Ginger (finely chopped)
  • 1 tbsp Garlic (finely chopped)
  • 2 sprigs Curry leaves
  • 1 Gambooge
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • 1 tsp Chilli powder
  • 1 1/2 tsp Kashmiri chilli powder
  • Salt to taste
  • 2 tbsp Coconut oil


  1. Soak gambooge in 1/4 cup water.
  2. Heat oil in a pan, add cumin, ginger and garlic; saute for half a minute.
  3. Add sliced onions and curry leaves. When the onion turns light golden brown in colour add chopped tomato and green chillies and cook for 5 minutes.
  4. Mix in kashmiri chilli powder, turmeric powder, chilli powder and coriander powder and saute for 2-3 minutes. Sprinkle some water or add some more oil if the masala is too dry.
  5. Add prawns and gambooge water, and mix well. Cook for another 5-6 min and serve hot with rice.

Notes: If you don’t have gambooge, substitute it with lemon juice.

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