AuthorChef Soju PhilipKonchu Porichathu- Marinated prawns grilled or fried to perfection. Kerala has a wide stretch of coastal line and fish and seafood plays an important role in local cuisine. Different types of prawns, in different sizes are always available and majority of the stuff is exported by major companies. Every Malayalee household lunch will consists of rice, vegetarian side dishes and of course a fish curry or fish fry. Prawns were VIP in table always as it is quite costly and can't afford daily.
Here its a simple dish with tiger prawns, which marinated with garlic,ginger, chilli, black pepper and shallow fried in a pan or on a tawa is a perfect snack for a drinks party and other events.
Remove the head and shell from the prawns keeping the tail. Make a slit on back and remove the black vein. Wash nicely and drain.
Grind together ginger , garlic, red chilli, turmeric,pepper, salt, lemon juice, little oil.
Marinate the prawns in this masala along the crushed curry leaf and keep refrigerated for one hour.
Heat a tawa, sprinkle little oil, fry the prawns on both side, keeping in mind long cooking will toughen the prawns. When almost done sprinkle the chopped onion-chilli-curry leaf mixture over the prawns and fry together. remove from the fire.
Serve hot garnished with lemon.
Ingredients
Directions
Remove the head and shell from the prawns keeping the tail. Make a slit on back and remove the black vein. Wash nicely and drain.
Grind together ginger , garlic, red chilli, turmeric,pepper, salt, lemon juice, little oil.
Marinate the prawns in this masala along the crushed curry leaf and keep refrigerated for one hour.
Heat a tawa, sprinkle little oil, fry the prawns on both side, keeping in mind long cooking will toughen the prawns. When almost done sprinkle the chopped onion-chilli-curry leaf mixture over the prawns and fry together. remove from the fire.
Serve hot garnished with lemon.
Leave a Reply