Kerala Style Prawns Fry
Servings: 4
Learn how to make authentic Kerala style prawns fry (Chemmeen Varuthathu) — spicy, crispy prawns tossed in coconut oil & curry leaves. Easy step-by-step recipe.
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Ingredients
- 300 gms Prawns I used Tiger prawns, measured after cleaning
- 1 tbsp Kashmiri chilli powder
- 1 tsp Chilli powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Whole black peppercorns
- 1/2 tsp Fennel seeds
- 5-6 Pearl/small onions
- 1 tbsp +1-2 tsp Chopped garlic
- 1 tbsp Red chilli flakes
- 1/4 cup Thick coconut milk
- Salt to taste
- 2-3 tbsp Coconut oil
- Curry leaves
Instructions
- Grind together whole black pepper, fennel seeds, small onion, chopped garlic, turmeric powder, both chilli powders and salt with aroud 1 - 1.5 tbsp water into a thick coarse paste.
- Marinate the cleaned prawns with the ground paste for 15-30 mins.
- Heat oil in a wide pan and fry the marinated prawns. Make sure the pan is not crowded. Add a few curry leaves as well. Fry each side for 3-4 mins (depending on the size of the prawns that you are using). The prawns should be cooked through and golden brown in color. You can also cook the prawns in an air fryer as well.
- Transfer the cooked prawns to another plate.
- To the same cooking pan, add more oil if required. Once the oil is hot, add 1-2 tsp chopped garlic, curry leaves and chilli flakes. Cook for 2-3 mins, till the raw smell of garlic goes.
- Add thick coconut milk and mix well. Add the cooked prawns and mix so that the prawns are covered with coconut milk. Cook for 2-3 mins, until the sauce becomes really thick and the prawns are coated well with the coconut milk masala.
- Serve Hot as appetiser or with rice/appam etc;
Notes
If you are not a fan of coconut milk, you can stop with frying of the prawns and serve the dish as it is. However, I ask you to try it with coconut milk the first time you cook this dish.
You can use tiger prawns or medium-big size prawns for this recipe.
