Chettinad Prawn Roast

Chettinad Prawn Roast is a spicy and aromatic seafood dish that showcases the bold flavors of southern Indian cuisine. Infused with a blend of roasted spices and coconut, this keto-friendly dish is both satisfying and delightful.

Ingredients

• Prawns - 400 grams, cleaned and deveined
• Coconut oil - 2 tablespoons
• Mustard seeds - 1 teaspoon
• Fenugreek seeds - 1/2 teaspoon
• Onion - 1 medium, finely chopped
• Ginger - 1 inch, minced
• Garlic - 5 cloves, minced
• Tomato - 1 medium, chopped
• Kashmiri red chili powder - 1 tablespoon
• Turmeric powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Curry leaves - 10-12 leaves
• Salt - to taste
• Fresh coriander leaves - for garnish

Steps

1. Heat coconut oil in a pan over medium heat. Add mustard seeds and fenugreek seeds, allowing them to splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Stir in minced ginger and garlic, cooking for 2-3 minutes until fragrant.
4. Add chopped tomatoes and cook until they soften and blend into the mixture.
5. Mix in Kashmiri red chili powder, turmeric powder, coriander powder, and salt. Cook for another 2-3 minutes.
6. Add the cleaned prawns to the pan, tossing to coat them in the spice mixture.
7. Add curry leaves and cover the pan, cooking for 5-7 minutes until the prawns are cooked through.
8. Sprinkle garam masala and mix well. Cook for an additional minute.
9. Remove from heat and garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 320
• Protein: 28 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 220 mg
• Total Fat: 20 g
• Saturated Fat: 16 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids, promoting heart health.
• High in protein, aiding muscle growth and repair.

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