Kerala Prawn fry
- Non Vegetarian
- 2 Comments
If you are a sea food lover prawns are definitely in your sea food platter. They are called as prawns or shrimps in different parts of the world. Prawns need to be cooked with perfection till it is soft, and if you overcook them they can be really chewy. Prawns are not considered kosher which means their consumption is not allowed for Jews according to Jewish laws of kashrut. Among sea food, Prawns are high in calcium and contain other minerals like iodine, sodium, phosphorous and zinc. Prawns are a rich source of Omega 3 fatty acids and they can be cooked to make spicy gravies,crispy starters and in some countries they are pickled and preserved for further use.
- 500 gms cleaned Prawns
- 2 Onions chopped
- 1 & ½ tablespoon Coriander powder
- 1 teaspoon Red chilli powder
- 1 teaspoon Black pepper powder
- ¼ teaspoon Turmeric powder
- 1 tablespoon ginger garlic paste
- Salt to taste
- ½ tsp lemon juice
- 3 tablespoons coconut oil
- 1 sprig of Curry leaves
- Remove the shells and de-vein the prawns and clean them thoroughly.
- In a bowl marinate the cleaned prawns using coriander powder, turmeric powder, red chilli powder, ginger garlic paste, lemon juice and required salt for 30 minutes to 60 minutes.
- Take a wok or a cooking vessel, pour 3 tbsp of coconut oil and add chopped onions once the oil is hot.
- Stir the onions till light brown and add curry leaves. Add the marinated prawns and using a lid close the prawns and cook them in medium flame for 5 minutes.
- Remove the lid and cook the prawns for another 10 minutes stirring occasionally.
- Photo credit: kitchensizzler gallery