Prawns – Cashews Roast (Chemmeen – Kasuvandi Paripp Roast)

Ingredients for Prawns – Cashews Roast (Chemmeen – Kasuvandi Paripp Roast):

1. Prawns – ¼ kg, after removing skin and waste

2. Salt – As needed

    Lemon juice – 1 small spoon

    Chilli powder – 2 small spoons

    Turmeric powder – ½ small spoon

3. Coconut oil – 50 milli

4. Onions chopped – 150 gm

    Garlic chopped – 3 small spoons

    Ginger sliced into thin, lengthy pieces – 5 gms

    Green chilli – 1, chopped

    Thin coconut pieces – 50 gm

    Curry leaves – 2 stalks

5. Chilli powder – 1 small spoon

    Turmeric powder – 1/2 small spoon

    Fennel powder – 1/2 a small spoon

    Garam masala powder – 1 small spoon

    Tomato chopped fine – 30 gm

6. Cashews fried – 50 gm

7. Coconut milk – As required

How to prepare Prawns – Cashews Roast (Chemmeen – Kasuvandi Paripp Roast)?

1. Marinate cleaned prawns with ingredients no: 2.

2. Heat a tawa and place prawns on it. Cook both sides and keep aside.

3. Heat oil in a pan and sauté ingredients no: 4.

4. When the contents turn golden brown, add ingredients no: 5 and sauté for one minute more.

5. Add water and cooked prawns and cook for 2 minutes.

6. When the thick gravy wraps prawns, add cashews.

7. Mix well and add coconut oil before you turn off the flame.

Courtesy: Vanitha Magazine February 1-14, 2019

Read a few more Prawn Curry and Side Dish recipes here: