How to make Calamari Prawns roast | Koonthal Chemmeen Perattu | Kanava konju ularthu
Ingredients
- Cooking oil – 3 tbsp (coconut oil prefered)
- Mustard seeds – 1 tsp
- Fenugreek seeds – ½ tsp
- Ginger – 1 tsp (finely chopped)
- Garlic – 1 tsp (finely chopped)
- Onion – 1 cup (sliced)
- Coriander powder – 1 .5 tsp
- Turmeric powder – ½ tsp
- Red chilli powder – 1.5 tbsp
- Garam masala powder – 1 tsp
- Fennel powder – 1 tsp
- Calamari rings – ½ kg
- Prawns – ½ kg
- Salt – as per taste
- Tamarind – ½ lemon sized (soaked in 3 tbsp of water for 10 minutes)
- Tomato – 2 nos (sliced)
- Curry leaves – handful
- Black pepper powder – ½ tsp
- Coriander leaves – ½ cup (finely chopped)
Preparation
In a heated pan add 2 tbsp of oil. Once the oil is hot, add mustard and fenugreek seeds. When the seeds start to pop add ginger and garlic and saute for few seconds. Then add onion and saute till light brown. Add little salt along with onion which helps to change the colour fast. Add coriander powder and stir for few second. Then add turmeric powder, red chilli powder, garam masala powder and fennel powder, saute till fragrant. Now add calamari, prawns, salt as needed, juice of the soaked tamarind, tomato and curry leaves. Mix well, cover and cook over low flame. Getting cooked in tomato and tamarind juice gives a special flavour to the dish. When it is almost cooked add 1 tbsp of coconut oil, black pepper powder, curry and coriander leaves. Saute till dry and becomes dark in colour. Calamari-prawns roast is ready.
Refer step by step cooking video below