Thursday 11 August 2011

Kerala Prawns Fry

Prawns has always been a favourite among both of us and the good thing is whenever I have made a dish with prawns, it turns out well. Reju as you know is not a very "Fishy" person but he loves prawns and this dish is now one of the most sought after items at home!

You know I always wonder how the famous saying "Stomach is the way to a man's heart" is so true! Good food definitely is one of those things that makes them happy.

Anyway getting back to the recipe, this dish is definitely one that will be licked clean off the plate. My heart warms over just talking about it. We loved it, hope you enjoy it too.

Serve with Rice or Chapathi.


Tiger Prawns - 250 gms
Red Chilli powder - 2 to 2 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 to 2 1/2 tsp
Ginger & Garlic paste - 2 tsp
Curry leaves
Big Onions (finely chopped) - 2
Lime juice - 1 tbsp (or vinegar - 1 tsp)
Kokum/Kodampuli - 1 piece (soaked in water; to be used to clean the prawns)


Clean, de-vein and wash the tiger prawns with kokum/kodampuli. Prick the cleaned prawns gently with a fork. Marinate it with red chilli powder, coriander powder, turmeric powder, ginger & garlic paste, salt and vinegar. Let it rest for a few hours (I keep it overnight)

Heat oil in a non-stick pan. Add onions and curry leaves and fry till golden brown. Now, add the marinated prawns and saut'e till it gets coated well with the masala. Cover and cook the prawns till done on a low flame. When cooked, take off the lid and fry till dry and masala gets coated on the prawns. Serve hot as an appetizer or snack or as a side to go with rice or warm rotis.

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