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Main Course

Shrimp Fry With Head - Video

Kerala-style dry fry where prawn is cooked down until all the moisture evaporates and what remains is intensely flavoured, slightly caramelised, and impossibly moreish. Best with parotta or plain rice.

Ingredientsfor 2 servings

To Marinate
250 g Fresh Shrimp
1 tsp Lemon juice
1/2 tsp Ginger
1/2 tsp Garlic
1 tsp Pepper powder
1/2 tsp Turmeric powder
11/2 tsp Chilly powder
Salt
1 tsp Corn Starch
For frying
3 Green chilly — sliced
5 small Garlic
Curry leaves
Oil enough to deep fry
2 Tablespoon Coconut oil

Preparation

Step 1
Clean the shrimp, remove shell, leave head and tail. Then clean the head by pressing on the side of the head and devein.
Step 2
Marinate the shrimp with Lemon Juice, Ginger, Garlic, Pepper Powder, Turmeric Powder, Chilly Powder, Salt, Corn Flour and little water. Mix it without breaking the head and keep it for 20 minutes.
Step 3
Heat pan, regular oil and coconut oil, once hot enough, keep the flame on medium heat and fry the shrimp. If shrimp quantity is more then do it in batches, otherwise shrimp head will not get cripsy.
Step 4
When shrimp is 80% fried, add Green Chillies, Garlic, Curry Leaves. fry until garlic is fried well.
Step 5
Remove the shrimp and masala to a bowl. The taste is on the shirmp head. You can mix rice to the left over fried masala and have it. It will taste so nice.

Tip

A heavy-bottomed pan or cast iron skillet gives you the best results for a proper Kerala fry. Thin pans burn the spices before the meat dries.

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