Unakka Chemmeen Fry
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 4 servings
- Ingredients
- 1 cup Dried prawns
- 5 nos Shallots
- 2 tsp Chilly flakes
- 1 Spring Curry leaves
- Salt
- 3 tsp Oil
Preparation
Step 1
Get prawns in a bowl wash with water 2-3 times.
Step 2
Heat up kadai and pour oil and fry prawns and add salt.
Step 3
When prawns become crispy transfer this to another bowl and set aside.
Step 4
To the same kadai fry crushed shallots and chilly flakes.
Step 5
Mix this with fried prawns and add curry leaves.
Step 6
Fried prawns is now ready to serve.
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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