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. 


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


  • 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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