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, it is 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 chilli powder, turmeric, ginger-garlic paste, rice powder and the lemon juice. Add the prawns and let it sit 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- 3 Tablespoons
Turmeric powder- 1 Teaspoon
Salt- 1 Teaspoon
Corn flour- 1 tablespoon
Rice powder- 1.5 tablespoon
Ginger garlic paste- 2 Tablespoon

Coconut mixture:
Coconut- 1/2 cup, shredded
Mustard seeds- 1 teaspoon (optional)
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, salt, rice powder, cornflour and the lemon juice. Mix with the prawns and cover with a plastic wrap. Let it sit for 20 minutes (room temperature) or up to 6 hours (in the refrigerator). 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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