Chemmen/Prawns fry

For marination

Chemmen (prawns) ½ kg
Red chilly powder ½ tsp
Coriander powder ½ tsp
Black pepper powder ½ tsp
Turmeric powder ¼ tsp
Garam masala ½ tsp
Lemon juice 1 tsp
Coconut oil 1 tsp
Salt as needed
Oil 3 TBSP or to pan fry the prawns

Method

Clean the prawns well and dry well using a paper towel. In a bowl mix together all the powders, coconut oil, salt and lemon juice. Make a marinade out of it and add in prawns. Mix well to combine. Leave it in room temperature for 30 minutes.
Heat oil to fry the prawns (do not deep fry). When hot enough add the marinated prawns and leave for 3 minutes on each side or until a reddish brown crust is developed. Do not throw away the marinade as we need to use this for sautéing onions. Remove from oil and set aside on a plate.

To sauté

Red onions 1 big, thinly sliced
Ginger 2 tsp, chopped
Garlic 2 tsp, chopped
Curry leaves 1 sprig
Left over marinade
Left over oil from prawns

Method

In the same oil (used for frying prawns), add ginger followed by garlic. Sauté till raw smell goes off and add the curry leaves. Add the onions and sauté it for a minute and add the left over marinade. Cook this until a brown color is attained (do not deep fry the onions). Keep the heat on a medium, while doing this. Once the onions are cooked and a reddish brown color is developed, add the prawns and mix all together. Remove from flame and serve hot with rice and pulissery…..