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 the 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 more minute.
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: