Saturday, June 27, 2020

Kerala style Prawns fry/ Chemmeen fry


Prawwwwwnsssss is my favourite Seafood. Kerala style Prawns fry is something which I grew up eating, something which I cook very often. Whenever I visit my hometown Kochi, my Mom will prepare this dish for me and I don't need any other accompaniments or curries with rice if Prawns is there. This recipe will be amazingly delicious if you make it with fresh tiny Prawns from Coastal side. Sadly I had to settle with medium sized Prawns which is easily available in Bengaluru. This Prawns fry is very simple and easy to make which goes well with rice and Dal/Sambhar/Moru curry. 

Ingredients

Prawns - 250 gms
Shallots - 3/4 cup/ 1 handful
Dry Red Chillies - 4 -5 no's
Garlic - 5 cloves (finely chopped)
Turmeric Powder - 1 tsp
Kashmiri Chilli powder - 2 tsp
Garam Masala - 1/2 tsp
Tamarind extract - 1/4 tsp
Mustard Seeds  - 1/2 tsp
Coconut Oil - 3 tbsp
Curry leaves - 3 sprigs

Preparation


  • Clean, devein and wash the Prawns. Before the last rinse, add a spoon full of vinegar to it and rinse well. This will help to reduce any strong seafood smell.
  • In a pan add Prawns, 1/2 tsp Turmeric, 1 tsp Kashmiri/ regular Chilli Powder and Salt. Combine well and add 1/4 cup water to it. Cook the Prawns on medium flame till it's boiled (approximately 3-4 mins). Remove the excess water and keep it aside.
  • In a blender, crush red chillies, shallots by adding little bit salt. Do not add water.
  • Heat coconut oil in a pan and add mustard seeds and curry leaves. To this add the shallots- red chilli mix and chopped garlic. Fry till the shallots turn light brown in colour.
  • Add the remaining turmeric powder, Kashmiri Chilli powder and fry for few seconds.
  • Adjust salt and add Tamarind extract. Stir well.
  • Add the cooked Prawns and fry for few mins. Add few spoons of oil to make the process faster and to avoid Prawns from over cooking. Fry till you get a crispy texture.
  • Add Garam masala and combine well. Turn of the heat and serve the Prawns hot with rice and curry.


Note: Adjust the spice level by increasing the amount of Chilli powder. When I boil Prawns I use regular chilli powder, so that Prawns absorb the spice. While frying Kashmiri Chilli is recommended for that bright red colour. When you grind shallots, slightly crush it and make sure it won't become paste. Best way to crush the shallots is by using a Pestle and mortar. Tamarind is used to adjust the spice level, if your dish is not that spicy (depend on the chillies used), you can avoid adding the Tamarind extract.

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Amritsari Fish Fry


Hello guys...

I can't tell you all how happy I was to try this dish. I was watching some recipe videos on Youtube and happened to watch Chef Kunal Kapoor's video on Amritsari Fish Fry. Till now I have seen most of the people making this simple dish in the wrong way by batter frying it like Pakoda. I liked the way Chef Kunal made Amritsari Fish Fry; inspired by his recipe I have tried it and it turned out to be an amazing dish. Using simple techniques and ingredients, you can create a delicious Amritsari Fish Fry. On a rainy day, enjoy this hot fish fry with the drink of your choice :)

Ingredients

Boneless fish cubes - 400 gm
Carom seeds (ajwain) - 1/2 - 3/4 
Asafoetida (Hing) - 2 pinch 
Lemon - juice of 1/2 lemon 
Turmeric powder - 1/4 tsp
Chilli powder - 2.5 tsp
Ginger garlic paste - 1 tsp
Besan - 3 tbsp
Rice powder - 1 tbsp
Salt
Oil

Preparation

  • Wash the fish cubes thoroughly.
  • In a bowl add fish cubes, ajwain, and asafoetida. Mix well. 
  • Add turmeric, ginger garlic paste, and 1 tsp chilli powder.
  • In a small bowl mix besan and rice powder. Add this flour gradually to the fish pieces. Once you get the desired consistency ( I used almost 3 tbsp of besan and rice powder mix), add lemon juice and remaining chilli powder. Add salt and mix well.
  • Leave it aside for 15-20 mins.
  • Heat oil in a kadai on low - medium flame and add fish pieces. Once it is fried well, take out from the oil and keep in on a kitchen tissue. Then after 2 mins once the oil is hot again, switch it to high flame and fry the fish pieces again. This double frying method will add the crunch factor to it. Once it is done take out from the oil.
  • Garnish with some chilli powder, chaat masala, and coriander leaves. Serve hot with green chutney or ketchup :)

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