Prawn fry recipe – Chemmeen Porichathu2012-10-20
- Yield : 1/2kg
- Servings : 3 Adults
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Prawn Fry / Chemmeen Porichathu is a spicy fry in South Indian style using Gambooge (Kudampuli). This can be a starter and can be eaten with boiled rice and Roti.
- 1/2 kg devein and cleaned prawn
- 2 small piece Gambooge (Kudampuli)
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 2 tbsp Red Chilli powder
- 1 tbsp Coriander powder
- 1/2 tbsp Turmeric powder
- 1/4 tbsp Fennel seed powder
- 10 Curry leaves
- 1/2 cup Water
- Salt to taste
- 6 tbsp Coconut oil
In a thick bottomed wok mix all the ingredients other than coconut oil with prawn and keep the wok on the high flame.
Let the mixture boil on high flame for 5 minutes with lids closed.
Then on high flame evaporate extra water. Once the gravy dries, add coconut oil and fry the prawn on high flame quickly.
If prawns are over cooked the fry will become hard. So cook prawns on high flame fast until the gravy dries fully and prawns become golden brown. Then switch of the flame and serve hot. Enjoy...
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