Prawn fry recipe – Chemmeen Porichathu

Prawn FryPrawn Fry Chemmeen Porichathu
  • 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.

Prawns have lots of Vitamin B (Boosts Immunity), low in fat, rich in protein, Zinc, Iron and Omega 3 fatty acids. Omega 3 lowers blood triglycerides, which are linked to heart disease and stroke. But at the same time they are said to be high with cholesterol content also. So prawns can be a recipe for special occasions only and not recommended for a daily diet.
Try and enjoy the prawn fry!!!


  • 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


Step 1

In a thick bottomed wok mix all the ingredients other than coconut oil with prawn and keep the wok on the high flame.

Step 2

Let the mixture boil on high flame for 5 minutes with lids closed.

Step 3

Then on high flame evaporate extra water. Once the gravy dries, add coconut oil and fry the prawn on high flame quickly.

Step 4

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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