Chemmeen Coconut Fry
Slow-roasted in coconut oil with a generous hand of spices, this prawn fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 4 servings
- 1 Lb Chemmeen uncooked, shrimp
- 21/2 tbsp Chilly powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Pepper powder
- 1 tbsp Lime juice
- 6 tsp Coconut — shredded
- 2 tsp Yogurt
- 1/2 tsp Salt
- 4 tsp Oil
- Curry Leaves, a few
Preparation
Step 1
For preparing chemmeen coconut fry, mix together first eight ingredients and marinate the shrimps with this mixture for one hour.
Step 2
Pour oil into a pan and heat it.
Step 3
Add curry leaves, stir and then add the marinated shrimps.
Step 4
Fry, till crispy and brown. Chemmeen coconut fry is ready.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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