Prawn Dry Roast

Prawn Dry Roast:

Prawn is a common name, used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the seafood industry. Shrimp that fall in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp.

The Indian prawn  is one of the major commercial prawn species of the world. It is found in the Indo-West Pacific from eastern and south-eastern Africa, through India, Malaysia and Indonesia to southern China and northern Australia.The Indian prawn is commonly called as Jhinga, Chingri, Sungat in Hindi and Marathi respectively. It is called as Eraa in Tamilnadu. It is called as Chemeen in kerala. It is called "Royya" in Telugu. 

Traditionally the shrimp are exported as head-on, headless, tail-on or frozen in blocks. The profit can be increased by value-addition to the shrimp in the form of shrimp pickles, cutlets, battered, ready-to-cook, etc. Prawns are an excellent source of high-quality protein and several important vitamins and minerals that support your good health. Prawns are low in calories and contain no carbohydrates. Although the cholesterol content of prawns is significant, these shellfish also contain heart-healthy, omega-3 fatty acids.Now I am going to explain the procedure to fry Prawns.

                                   Prawn Dry Roast recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:10 mins    |  Cook time: 10 mins     |  Serves:2

Ingredients

Prawns - 1 kg

Onions - 2 big sized

Tomatoes - 2 big sized

Ginger Garlic paste - 1.5 tbsp

Turmeric powder - 1/2tsp

Chilly powder (Dhaniya powder mixed)- 1 tsp

Garam masala - 1/2 tsp

Salt - needed

Coriander leaves - few

Curry leaves - 1 strand 

Oil - 2 tbsp

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                                                                  To Temper:

Mustard - 1/4 tsp

Cumin - 1/4 tsp

Red chilly - 1 no

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 Method:

• First wash the prawns and remove the head and tail parts. Also clean up the black thread like spine of the prawns. Wash them with 1/4 tsp turmeric powder and set aside.Meantime grind the onions in a mixie. If you dont have ginger garlic paste, grind 4 garlic cloves and 1 /2 lemon sized ginger with the onions.
  
• Take a pan add oil, splutter the ingredients in the temper table.
  
• When the ingredients splutter add curry leaves and the ground onion paste and mix well. Add salt and turmeric powder, ginger garlic paste(if not grinding) and mix well until it forms a non sticky paste texture. 
  
• Now grind the tomatoes and add the paste and mix well.
  
• When it turns to halwa consistency add the powders and mix well. Check for the salt. Saute it for 5mins and then add the prawns to it.
  
• Saute well by lid closed, the prawn will leave water and this is enough to get cooked. Just sprinkle one handfull water if required.
  
• When the prawns have turned colour to the same as ur gravy, open the lid and keep mixing with a laddle until it becomes dry. U need to keep mixing else it will start to get burnt in the base. If you prefer gravy switch off flame at this step.
  
• Add the coriander leaves and keep mixing it until it becomes dry and is roasted well. The gravy will disappear completely. 
  
• Enjoy the Prawn Dry Roast!!!