Blessed with greenery, coconut trees and a vast expanse of sea, Kerala, also known as “God’s Own Country”, is home to various seafood cuisines. The food is different in the sense that it has a strong taste for spices and coconut, which is the hallmark of most delectable kerala prawn fry recipes. One such coastal dish is known as Kerala prawn fry. A delicious and delightful recipe that takes the prawns and combines them with the tasty and aromatic spices that are famous in the Kerala region. It departs the mild flavours that usually accompany seafood and enhances the prawns with a masala that is highly aromatic and retains a robust, savoury profile.
This is perhaps less a recipe of the sea, but rather a climax as a dish itself where the Sakamoto is brought about because of the gentleness and lightness of the punny prawns with the help of warm fresh masala, which is spicy but does not overpower the fragile dish.
Why I LOVE… Kerala Prawn Fry Recipe!
I CAN CRITICALLY SAY THAT DRY PRAWNS FRY KERALA style IS THE BEST DELICACY EVER! The TENDERNESS of the prawns are incredible. The SPICES, specifically coconut and curry leaves, create a side flavour that one cannot ignore. What about the smells? It always sends out a delicious smell out of the kitchen, which makes you very hungry! It’s Parotha, it’s rice, and whatever you use with it, it always wins. The flavour of each, needless to say, is wholly associated with the lovely beaches and heritage of Kerala. It is stomach filling, and if you ever get your hands on KERALA PRAWNS FRY, you will thank me for it!
My Take on Kerala Prawn Fry
To many people, especially foreigners, when south Indian food is mentioned, the heads of many will combine Tamilnadu, Karnataka, Andhra Pradesh, and Kerala, and often broaden southern Indian food into a single, convenient box. However, there is more to these states, as each has a variety of tastes or cuisines, ingredients, and food preparation skills that differentiate them. For instance, Kerala’s food is predominantly composed of coconut, curry spices and seafood, which is readily available throughout the region.
The characteristic of the state’s cuisine is not only typical of South Indian specialties; it has a unique combination of spices like pepper, cardamom, and cinnamon and the beautiful rich coconut in all its forms, whether it is in the form of coconut oil or grated coconut or coconut milk. This combination is delightful because it has heat and sweetness at the same time.
It was in one of those small restaurants in Fort Cochin where I had my first Kerala prawn fry. The place had a Quick Bites menu full of enticing dishes; however, it was this prawn dish that I had ordered that fascinated me. If it were one more prawn masala, I would have stuffed myself anyway. The prawn goes well with such bold masala and is honestly cooked.
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Unique Masala that sets Kerala Prawn Fry Distinct in Flavour
What differentiates prawns fry kerala style from other prawn dishes is its masala, a robust red masala base made from a blend of roasted and ground spices.
Of the various components of this dish, one of the most indulgent is the spice that is first dry roasted to bring out its aroma. Spice is never in shortage when cooking Kerala cuisine, and each of the spices knows its role in this dish. Black pepper, a spice that comes from Kerala, imparts warmth and strength, whereas cinnamon and cardamom introduce sweetness and floreness to the heat. In addition to providing a desirable, nice creaminess, the coconut oil used in cooking also contributes to the flavour, making it an incredible mass in which the prawns soak the masala.
Kerala Prawn Fry Recipe: Photo Gallery
Kerala Prawns Fry Cooking Tips: How to Master the Dish
1. Pick the Proper Prawns:
Freshness matters in any seafood dish, and shrimp is no exception. Choose those that are meaty and have a faint odour of the sea. If you do not have access to fresh prawns, you can use frozen prawns, provided these have been appropriately thawed before cooking.
2. Ensure you Dry Roast the Spices:
Dry roasting is crucial as it releases the essential volatile oils of the herbs, increasing their potency. It’s an inconvenience, yes, but such a step makes everything on the plate a bit more savoury.
3. Pay Attention to Time:
how much time prawns would be taking to cook can easily be overlooked. They are swift to cook. That’s when you find the quick cook times so dangerous. Even overcooking them by a minute or two makes them take on a rubbery form. Just wait for the prawns to be pink and curled in about 5-6 minutes.
4. Prefer some Good Quality Coconut Oil:
It is essential to use the right coconut oil. The best option is cold-pressed extra virgin coconut oil. It is healthier and gives the meal a better and more authentic taste minus all the flab and grease.
5. Finish with Lime:
The lethargy masala and the greasy prawns are dull. Anoint the dullness with lime. A squeeze of lime at the end adds a needed glug of freshness and acidity, cutting through the fatty masala and the prawns.
6. Rest the Dish Before Serving:
If you have prepared the dish and want to serve it right away, do not do that. After cooking, make it ‘rest’ for a number of minutes before the serving part comes. The resting-in-time helps enhance the absorption of some more of the spiced-up masalas by the shrimps.
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Ingredients
- 300 gm cleaned and deveined prawns
- 2 tbsp coconut oil
- 5 cloves garlic finely chopped
- 1 no large red onion sliced
- 3 no hot green chillies slit
- 8-10 no cashews for frying and garnish
- 2 tbsp freshly grated coconut
- 1 tsp turmeric
- 1½ tsp salt
- 1/2 tsp Lime or Lemon Juice
- Freshly chopped coriander for garnish
For the Prawn Masala Powder
- 1 tsp black pepper
- 2 no green cardamom pods
- 1" no cinnamon stick
- ½ tbsp coriander seeds
- ½ tsp fennel seeds
- 2 no red chillies
Instructions
Prep the Prawns:
- First things first, clean and devein those prawns if you haven’t already. Set them aside for later!
Make the Masala Powder
- Time to whip up a spice blend! Dry roast the black pepper, green cardamom, cinnamon stick, coriander seeds, fennel seeds, and red chillies in a pan until fragrant.
- Let it cool down a bit.
- then grind it to a fine powder. Set this magic masala aside for later.
Cook the Cashews:
- Heat the coconut oil in an iron skillet (or any pan you love). Toss in the cashews and fry them until they’re golden brown. Remove them and set aside for garnish later.
Start the Masala:
- In the same oil, add your chopped garlic and sauté until it turns golden brown. Then, add the sliced onion and slit green chillies. Sau
- Sauté until the onions become translucent—this will make your kitchen smell amazing!
- Toss in the freshly grated coconut and give it a quick stir.
- Now, add that dry masala powder you made earlier. Mix it all together and let the flavors mingle.
Cook the Prawns:
- Add the cleaned prawns to the skillet. Cook on high heat for about 5-6 minutes. If the masala starts burning, splash in a couple of spoons of water to keep it from sticking. Keep an eye on those prawns—overcooked prawns can get chewy, and nobody wants that!
Final Touches:
- Once the prawns are cooked through, switch off the heat. Stir in the fried cashews and a dash of lime juice to brighten everything up. Finally, sprinkle freshly chopped coriander on top for a burst of color and flavor.
- Serve your delicious prawn masala as a side dish with Kerala parotta or enjoy it on its own. Dig in and savor every bite!
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