Indian Khana: Nadan Chemmeen Varuthathu

Nadan Chemmeen Varuthathu Kerala Style Prawn Fry

I always make prawn in gravy style or semi gravy like prawn masala, prawn curry etc as it's easy for me to just make on prawn curry along with steamed rice for a quick lunch but making something dry type side dish with prawn is rare and I normally pair it up along with some beans or veggie like I did here in Prawn and Lobia Curry. But my brother whom like seafood much insist to have dry type side dish for change.

I wanted to make prawn fry Kerala style for quite some time and once I tried it has become regular at home now, it's quite spicy and aromatic if you don't eat spicy food then reduce chilli quantity.

Few people deep fry prawns in this recipe but actually it's not needed I think add little extra oil than we normally use and this varuthathu taste delicious. It's perfectly gets pair along steamed rice you can try it even with jeera rice or add a rasam or simple dal along. Enjoy these mouth watering Chemmeen Varuthathu it hardly takes any time (oh ignore the marination time, do something else while the prawn gets marinated).

Nadan Chemmeen Varuthathu | Kerala Style Prawn Fry

Author: Priti | Category: Main Course | Cuisine: Kerala - South Indian
Prep Time: 20 Mins | Cook Time: 20 Mins | Total Time: 40 Mins
Serves: 3-4

Ingredients:
Prawn - 250 gms
Oil - 2 tbsp
Curry Leaves - Few
To Grind
Shallots/Pearl Onions - 5-6 (or use one small size onion)
Cumin Seeds - 1 tsp
Red Chilli Powder - 2 tps
Turmeric Powder - 1/2 tsp
Fresly Crushed Pepper - 1/2 tsp
Ginger-Garlic Paste - 1/2 tbsp [or chopped ginger garic 1 tbsp]
Salt - To Taste

Method:

1. Grind together all the ingredients listed under 'To Grind' without water.
2. Wash cleaned prawn well and marinate with masala paste for minimum of 15 minutes or more.

3. Heat oil in a wok add curry leaves and fry for 30 seconds, add marinated prawn and mix well.
4. Saute for 10 minutes, water from prawn will release let it cook in that water itself don't add water.