Cuisine: Kerala
Category: Lunch
Prep: 15 min
Cook: 20 min
Serves: 4
Difficulty: Easy
🍗 Non-Vegetarian
Classic Kerala lunch — prawn fry kerala made with prawns.
Ingredients
- - prawns
- - 2 tbsp coconut oil
- - 1 tsp mustard seeds
- - 1 sprig curry leaves
- - Spices as required
- - Salt to taste
Method
- Clean prawns: Peel and devein 500g large prawns. Wash well. Pat dry.
- Make marinade: Mix 1.5 tsp red chilli powder, 1 tsp turmeric, 1 tbsp ginger-garlic paste, half tsp pepper powder and salt to a thick paste.
- Marinate generously: Coat prawns thoroughly with the marinade. Marinate 30 minutes.
- Make batter: Mix 3 tbsp rice flour, 2 tbsp cornflour, half tsp turmeric and salt with just enough water to make a thick batter.
- Dip prawns: Dip marinated prawns in the batter to coat.
- Heat oil: Pour oil in a kadai to 2-inch depth. Heat on medium-high.
- Test oil: A drop of batter should rise immediately.
- Fry in batches: Add batter-coated prawns. Do not crowd. Fry 3-4 minutes until golden.
- Flip and fry: Turn each prawn and fry another 2-3 minutes until crispy all over.
- Serve: Drain on paper. No whole shellfish shell mess on the plate — just the fried prawns. Serve immediately with lemon wedges and onion rings.