Spicy Prawn Coconut Roast

Prawns always come in handy when you want to make something quick and easy, especially when you get it cleaned and packed in a bag! I love the prawns with the tail on, as it adds more taste to the curry/dish you make. I was trying to cook up something different with prawns and was thinking about different ingredients that should go into it. The one thing I knew for sure that needs to be in was coconut. I love how the taste of prawns gets enhanced by the flavor of coconut. So here I am with my new trial which really turned out great, that I have already made it a couple of times now!

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Serves 5 people

Prawns	- 1 lb (I used Tail on Prawns)
Shredded Coconut	- 1 1/2 cups
Small Onions	- 20 no:s
Chilly Powder	- 1 1/2 tbsp
Coriander Powder	- 1 1/2 tsp
Turmeric Powder	- 1/2 tsp
Oil	- 2 tbsp
Ginger	- 30 gms (10 oz.)
Garlic	- 30 gms (10 oz.)
Water	- 1 1/4 cup
Salt	- to taste
Curry Leaves	- 2 twigs

1. Dry roast the shredded coconut until it is reduced to half (around 3/4 cups) and is slightly brown in color.
2. Add the small onions and a twig of curry leaves and roast for 5-6 minutes in a medium flame.
3. Add the chilly powder, coriander powder and turmeric powder to the coconut and roast again for 4-5 minutes in a low medium flame.
4. Keep aside the roasted coconut to cool down.
5. Coarsely grind the roasted coconut in a mixer. No water is needed. 
6. Smash the ginger and garlic using a mortar and pestle or mixer to a coarse paste.
7. Heat oil in a pan and add the smashed ginger and garlic; saute until the raw smell is gone.
8. Add the prawns to the pan and mix well with the ginger and garlic paste.
9. Add the coarsely ground coconut to the prawns and mix well.
10. Add water and salt to this and mix well again.
11. Allow the prawns to cook and keep stirring in between.
12. When the water is almost reduced, add the remaining curry leaves and keep stirring the prawn continuously, until it is dried up and is in the roasted form.

If you are a fan of prawns and love coconut, I am sure you will love this dish. This will go well with all different rice varieties including plain rice and also with rotis, appam or parotta.