Kerala Prawn Fry Recipe

Name: Kerala Prawn Fry Recipe (Chemmeen fry)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 20 medium Prawns | Shrimp (Cleaned & Deveined); 1 sprig Curry leaves; 2 no Green Chilli (slit); 3 tbsp Coconut Oil; 1 tbsp Kashmiri Chilli powder; 1 tsp Turmeric powder; 1 tsp Garam Masala Powder; ½ tsp Black Pepper powder; 2 tbsp Ginger Garlic Paste; 1 tsp Salt (to taste); 2 tbsp Lemon Juice (or to taste)

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Kerala prawn fry, also known as Chemmeen fry, is a spicy and flavourful dish that is made with few simple ingredients. The prawns are marinated with aromatic spices and lightly fried in coconut oil, which gives them the authentic taste and to be honest it tastes even better than deep fried prawns. This dish pairs wonderfully with matta rice, parotta, plain rice, dosai or appam, which makes any meal irresistible.

Kerala prawn fry

Prawn fry was one of the first prawn based dishes I made after marriage because my husband loved it.

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About Kerala Prawn Fry
Ingredients
Step by Step Pictures
Expert Tips
FAQ
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He couldn't get enough of the taste, but I wanted a recipe that was quick and simple. I discovered this way of making prawns that is rich, flavourful and so simple to make.

About Kerala Prawn Fry

The secret to a perfect prawn fry is not to overcook them. They cook very quickly and stay juicy, but if overcooked, they can turn rubbery.

I used to avoid cooking prawns before marriage because cleaning them felt so time consuming. Luckily now, precleaned and deveined prawns are easily available in the market, making the dish even more convenient to prepare.

This Kerala style prawn fry is simple, quick and packed with flavour. The prawns are cooked in rich coconut oil which gives them a delicious aroma and taste. You can also try this method with chicken, mushroom or other firm fishes like kingfish, salmon or pomfret.

This recipe is perfect for beginners and it's a foolproof recipe to make a flavourful prawn fry that will surely be appreciated by everyone in the family.

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Ingredients

Prawn / Shrimp : Use small or medium sized cleaned and deveined prawns for this recipe.
Coconut oil : Coconut oil is used for frying the prawns. It gives the fry the authentic Kerala flavour, aroma and enhances the overall taste.
Curry leaves : Curry leaves add a fresh aroma when tempered in the oil. That aroma infuses well with prawn when roasted.
Green chilli : Green chilli adds the heat and spicy kick to the prawn. You can adjust the quantity based on your spice level.
Marination: Chilli powder, turmeric powder, garam masala powder, pepper powder, ginger garlic paste, salt and lemon juice are mixed into a paste, coated and marinated well with prawn. This marination helps to tenderize the prawn and infuse them with deep flavour and aroma.

Step by Step Pictures

1)Clean and devein prawns. Wash them well and set aside.

2)Take all marination ingredients in a bowl. I am using spice powder, ginger garlic paste, salt, lemon juice.

3)mix well. You can taste this marination and adjust salt and lemon juice.

4)Add in the cleaned prawns into the marination.

5)Mix this really well and let it marinate for 10 to 15 minutes.

6)Heat coconut oil in a pan. Add in curry leaves, green chillies and let them fry in the oil.

7)Add in the marinated prawns.

8)Toss well in the oil.

8)Let it cook on medium high heat for 5 to 8 minutes.

9)Let the water gets dried up. So the prawns coats with the masala.

10)Let it fry for 2 more minutes.

11)Prawn fry is ready.

Expert Tips

Marination is key : Let the prawn marinate with spices for at least 2 hours or overnight in the fridge. This allows the flavours to soak in deeply and make the prawn fry more flavourful.

Don't overcook : Prawns cook very quickly. Cooking them longer makes them tough and rubbery. So, keep on eye on the time to achieve perfect juicy and tender prawns.

Adjust spices : Kerala prawn fry is usually bold and fiery. You can reduce or increase the spices depending on how hot or mild you prefer to have.

Storage : Once cooked, let the prawn fry cool completely, then store them in an airtight container. It stays good in the refrigerator for 3 to 4 days. Reheat gently in a pan or microwave before serving.

Serving: Serve the prawn fry hot on a banana leaf along with lemon wedges, onion slices for an irresistible snack. It also pairs wonderfully with steamed rice, matta rice, dosai, parotta or even with pulao for a complete meal.

FAQ

Q. How long should I cook the prawns ?

The cooking time totally depends on the size of the prawns you use. Small chemmeen prawns take about 5 minutes to cook. It will start to turn pink and curl. While the larger tiger prawn takes 10 to 15 minutes. Be careful not to overcook, as this can make them rubbery.

Q. Can I deep fry instead of pan fry ?

Yes ! If you want to make it extra crispy, you can deep fry them. To help the masala stick better and achieve the crispy texture, add a spoon of rice or corn flour to the marination.

Q. Can I use frozen prawns ?

Yes, frozen prawns also work well. Just make sure to thaw them completely and pat dry before marinating.