Recipes

Prawn Dry Fry

By now, I guess all of you know prawns are my favourite. This dish is something I’ve been eating for years. It’s a very simple dish. This dish defines what people love in Kerala cuisine. Its highlights the seafood, its packed with flavour, and it has a lot of coconut!

NOTE: If you’re not a fan of Prawn, you can use chicken or fish with it.

This dish has two parts, first, the deep fried prawn and second the sauteed masala coconut. The Prawns are really spicy and crispy. The coconut compliments the dish very well.

For marinating the prawns, in a bowl, add the spices, rice powder and the lemon juice. Add the prawns and refrigerate for 20 minutes. Since its seafood, you don’t need to marinate it for a long time. (If you’re making a chicken dish, the marination time will be longer- about 2 hours to up to overnight)

 

Deep fry the prawns and set aside till you make the coconut temper.

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For the coconut mixture, in a saucepan, add some oil and mustard. Once it starts to pop, add in the curry leaves, coconut and spices. Saute on medium to low flame till they change colour to a deep brown and shrink a bit.

 

Mix with the prawns and serve.

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Recipe:

Deep fried prawns:
Prawns- 500 Grams
Red chilli powder- 4-5 Tablespoons
Turmeric powder- 1 Teaspoon
Coriander powder- 1 Tablespoon
Cumin powder- 2 Teaspoons
Salt- 1 Teaspoon
Pepper powder- 1.5 Teaspoon
Rice powder- 2 tablespoon
Ginger garlic paste- 2 Tablespoon

Coconut mixture:
Coconut- 1/2 cup, shredded
Mustard seeds- 1 teaspoon
Red chilli powder- 1 1/4 Teaspoons
Cumin powder- 1/2 teaspoon
Coriander powder- 1/2 teaspoon

In a bowl, add ginger garlic paste, red chilli powder, turmeric powder, coriander powder, cumin powder, salt, pepper, rice powder and the lemon juice. Mix with the prawns and cover with a plastic wrap.  Let it sit in the refrigerator for 20 minutes or up to 6 hours. Deep fry the prawns and set aside till you make the coconut temper. For the coconut mixture, in a saucepan, add some oil and mustard. Once it starts to pop, add in the curry leaves, coconut and spices. Saute on medium to low flame till they change colour to a deep brown and shrink a bit. Mix with the prawns and serve.

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