naadan SHRIMP MASALA ROAST

Kerala is widely popular for its delicious seafood cuisine. Over the years, Kerala has stayed true to its traditions, even in its cooking styles. This may be one of the many reasons why people flock to this beautiful state - to be able to lounge in its houseboats, enjoy the serene backwaters and primarily savor the state’s signature seafood. Below we are adding the recipe of Kerala 'Naadan Shrimp Masala Roast', One of the most popular and delicious seafood dish in among Kerala people.

naadan SHRIMP MASALA ROAST 

INGREDIENTS

Gulf Coast Shrimp (use any kind, this is what I had), cleaned and deveined - about 2 lbs
Coconut Oil - 2 tsp
Cloves - ¾
Cinnamon - 1 inch piece
Green cardamom pods - 2
Mustard seeds - 1 tsp
Fenugreek Seeds - ¼ tsp
Fennel Seeds - 1 tsp
Dried Red Chillies - 4
Curry leaves - 1 sprig
Dried Coconut Slices / Copra, broken into small bite sized pieces - ¼ cup
Pearl Onions, peeled and sliced - 1 cup ( if it feels like a lot to peel , substitute shallots for about half of it)
Crushed Garlic - 1 tsp
Grated Ginger - ½ tsp
Green Chillies, slit lengthwise - 2
Tomatoes - 2, sliced
Fish Masala / Garam masala - 1 tsp
Chopped Cilantro , to garnish
Salt, to taste
To mix to a paste - 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp turmeric powder, 1 tsp powdered black pepper, 1 tbsp vinegar, 1 tbsp water



INSTRUCTIONS

Heat the oil in a pan. Add the cloves, cinnamon and cardamom. Once they become slightly fragrant, add the mustard seeds. Let them splutter. Now add the fenugreek seeds (do not add the fenugreek seeds earlier and let them burn, they taste bitter and nasty) and the dried red chillies along with the curry leaves. Add the dried coconut pieces now. Sauté till they turn to light golden color. Now add the onions to the pan. Add the crushed ginger and garlic and the green chillies too. Sauté till the onions become a little translucent.

Add the chopped tomatoes to this mix, along with some salt and the spice paste (the red chilli powder, black pepper, coriander powder and turmeric powder mixed in vinegar and water) and sauté till the tomatoes become soft and the oil rises from the sides. The shrimp can be added to the pan now. Give it quick mix and keep the pan closed to cook the shrimp. Remember to keep the heat to medium low at this point. Once cooked well, switch off the heat and top with the fish masala / garam masala, give one quick stir and add some chopped cilantro for garnish.

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