Kerala Chemmeen Fry
Pan-fried until the edges go dark and crispy, this prawn fry is the kind of dish you eat standing in the kitchen before it ever reaches the table. Dry-roasted with spices and finished with a fistful of curry leaves.
Ingredientsfor 4 servings
- 1 kg Chemmeen
- 2 nos Onion thinly sliced, big
- 1 tbsp Chilly powder
- 1/4 tbsp Turmeric powder
- 1/4 tbsp Ginger paste
- 1/4 tbsp Garlic paste
- 1/2 tbsp Pepper powder
- Salt, to taste
- 8 tbsp Oil
Preparation
Step 1
Clean fish and marinate with chilly powder, turmeric powder, garlic paste, ginger paste, pepper powder and salt.
Step 2
Let it go for 5 minutes.
Step 3
When it will become dry, take it off the heat.
Step 4
Heat the oil in another pan.
Step 5
Fry onion and when it becomes light brown colour, remove it from the pan.
Step 6
Add fish in that oil and fry it nicely.
Step 7
When it becomes brown colour, add onion and keep it on low heat for about 6 minutes.
Step 8
Garnish with green chilly and curry leaves.
Tip
Patience at the dry-roasting stage is everything. The longer you let the moisture evaporate, the more concentrated the flavour becomes.
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