Easy Prawns Fry |Chemmeen Porichathu2013-06-14
- Cuisine: Indian
- Course: Side Dish
- Skill Level: Moderate
- Add to favorites
- Yield: 1
- Servings: 3
- Prep Time: 45m
- Cook Time: 15m
- Ready In: 15m
Easy Prawns Fry | Chemmeen Porichathu
Spicy and crunchy Kerala style tasty Prawn Fry
Prawns are more tasty among seafood items. Kerala prawns dishes are very famous and delicious. This prawns fry is a traditional recipe of Kerala. I got this recipe from my Mom. It is very crunchy and spicy goes well with rice. I have already tried some delicious prawns recipes like Chinese Style Prawns fry ,Dried prawns curry (Konchum Manga),Prawn masala,Dried Prawns chutney powder (chemmeen podi),Pepper prawns,Prawns head fry. Please try out this recipe and don’t forget to post your comments and feedback.
Health Benefits of Prawns
- Prawns are rich source of Selenium which helps to prevent the growth of cancer cells in the body.
- Prawns are a rich source of Omega 3 Fatty acids which is very good for heart.
- Prawns are usually found in the ocean.Since they are very rich source of calcium it is thus very good for teeth and bones
250g of Prawns cleaned
1/2 tbsp of Ginger garlic paste
1 spoon of Kashmiri Chill powder
1/4 tbsp of Turmeric powder
2 spring of Curry leaves
5 no of Green chillies
5 tbsp of Oil
Salt as required
Grind curry leaves along with ginger and garlic.
Marinate prawns with this paste,turmeric powder,chilli powder and salt.
Keep in refrigerator for 30 min.
Heat oil in a kadai
Deep fry prawns till golden brown color.
Deep fry 1 spring of curry leaves and sliced green chillies.
Serve hot with rice
posted by soumya on August 26, 2014
posted by Shameer Mohammed on August 26, 2014
posted by Betty on May 8, 2017
What and how much would I need to change in the ingredients if it is for 1 kg prawn as I’ve learnt doubling the ingredients is not the right way. Please reply asap as I eagerly want to try out your recipe.
posted by Shameer Mohammed on May 31, 2017
Hi Betty, for 1 kg of prawns you can use 1 1/2 spn. of ginger garlic paste,2 spn. of kashmiri chilli powder(if it is normal chilli powder use 1 1/2 spn), 1/2 spn. of turmeric powder, 7-8 no of green chillies.