Chemmeen Varuthathu

Instructions

1. 1

   Prepare and Marinate the Prawns

   • Ensure the prawns are thoroughly cleaned, deveined, and patted completely dry with paper towels. This helps the masala adhere better.
   • In a medium bowl, combine the prawns with ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, black pepper powder, fennel powder, garam masala, rice flour (if using), lemon juice, and salt.
   • Use your hands to mix well, ensuring each prawn is evenly coated with the spice mixture.
   • Cover the bowl and let the prawns marinate for at least 20-30 minutes at room temperature, or for up to 1 hour in the refrigerator for deeper flavor.
2. 2

   Heat the Oil and Fry the Aromatics

   • Place a wide, heavy-bottomed pan or skillet over medium-high heat. Add the coconut oil and allow it to get hot, but not smoking.
   • To test if the oil is ready, drop in a curry leaf; it should sizzle immediately.
   • Carefully add the sprigs of curry leaves to the hot oil. Stand back as they will splutter. Fry for about 20-30 seconds until they become crisp and aromatic.
3. 3

   Shallow Fry the Prawns

   • Gently place the marinated prawns in the pan in a single layer. Do not overcrowd the pan; fry in two batches if necessary to ensure they fry rather than steam.
   • Fry for 3-4 minutes on the first side, undisturbed, until a golden-brown, crispy crust forms.
   • Flip each prawn carefully and cook for another 3-4 minutes on the other side. The prawns are done when they are opaque and have curled into a 'C' shape.
   • Avoid overcooking, as they can become tough and rubbery.
4. 4

   Drain and Serve

   • Once cooked, use a slotted spoon to remove the prawns from the pan, leaving the crispy curry leaves and masala bits behind.
   • Place the fried prawns on a plate lined with paper towels to absorb any excess oil.
   • Garnish with the crispy curry leaves from the pan, fresh onion rings, and lemon wedges.
   • Serve immediately while hot and crispy as an appetizer or a side dish with rice.