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Main Course

Kerala Prawns Fry For Rice

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

1/4 kg Prawns shelled & — cleaned
2 nos Onion — sliced
2 nos Green chillies — slit
2 sprig Curry leaves
1/2 tsp Chilli powder
1/2 tsp Pepper powder
1/4 tsp Turmeric powder
2 tsp Oil coconut oil preferred
Salt, to taste
1/2 tsp Lemon juice

Preparation

Step 1
Marinate prawns with turmeric powder, chilly powder, lemon juice and salt for about 15 minutes.
Step 2
Heat a kadai/pan and add oil.
Step 3
Put in the green chillies and fry for a min.
Step 4
Add the onions and fry nicely till onions are soft and translucent.
Step 5
Add the curry leaves and the marinated prawns. Fry for about 2 minutes.
Step 6
Add the pepper powder and stir.
Step 7
Put the lid on and cook prawns for about 10 minutes Keep stirring in between.
Step 8
Open the lid and cook until the onions and prawns become brown and dry. Keep stirring in between.
Step 9
Serve Kerala Prawns Fry with rice.

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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