Kerala Style Prawn Fry (Konju/Chemmeen Varuthathu)

Kerala Style Prawn Fry (Konju/Chemmeen Varuthathu)is a tasty and aromatic seafood delicacy from Kerala, India. It is a very favorable recipe for my home. There are several different ways of making shrimp/prawns fry, here is my version of a pan-fried prawn recipe with Kerala/Indian aromatic spices and a very little coconut oil. Trust me! Once you prepared this dish, you will prepare it again and again. I prefer using big prawns like Tiger prawns (Puli Konju) for this recipe. In Singapore, we get a good quality of fresh prawns. Check my Prawn Fry recipe video, you will enjoy my Singapore seafood shopping and Prawn fry recipe.

Video

Recipe Type:
Seafood Appetizer/ Side Dish
Cooking and Preparation Time :
30-40 Minutes
Serve to :
2 to3

Ingredients For Prawn Fry

  • Cleaned Prawn
  • 500g
  • Turmeric Powder
  • 1/4 tsp
  • Garam masala
  • 1/4 tsp
  • Red Chilly Powder
  • 2 tsp
  • Salt
  • to taste
  • Light Soya Sauce
  • 1 tsp
  • White Vinegar/ Lemon Juice
  • 1 tsp
  • Fennel seeds/Perumjeerakam
  • 1/4 tsp
  • finely chopped onion
  • 1 tsp
  • Curry Leaves
  • few
  • Green Chilly
  • 2 (Cut into lengthwise)
  • Rice Flour
  • 1 tsp
  • Coconut Oil
  • 2-4 tablespoon

Ingredints For Ground Paste

  • Chopped Ginger
  • 1 tsp
  • Chopped garlic
  • 1 tsp
  • Chopped Onion
  • 2 tbsp
  • Whole black pepper (kurumulakku)
  • 1/2 tsp
  • Fennel Seeds/Perumjeerakam
  • 1 tsp
  • Curry leaves
  • few


How to make Kerala Style Prawn Fry (Konju/Chemmeen Varuthathu)


1. Clean and de-vein prawns and keep it aside.

2. In a mixer Jar, place together all the ingredients listed above ‘Ingredients For Ground Paste’.

3. Grind and make Corase paste.

4.  In a mixing bowl, place 500g prawns, ground paste, garam masala 1/4 tsp, 2 tsp  Chilly Powder, salt to taste, 1 tsp light soya sauce, 1 tsp white vinegar or lemon juice, 1 tsp finely chopped onions, 1/4 tsp fennel seeds, few curry leaves and 2 green chilly.

5. Mix and combine well, keep refrigerate next 10-15 minutes.

6. After 15 minutes, add 1 tsp rice flour.
7. Combine well. Adding rice flour helps to absorb masala very well to the prawns, also the prawn fry will become crispy.

8. For frying prawns, heat 1 tablespoon coconut oil in a frying pan. Oil is hot enough for frying, add prawns (try to fry them 2-3 batches).  Sprinkle 1 tablespoon oil top of the frying prawns. Fry them very low -medium heat for a few more minutes or till both sides are crispy.

9. Serve hot as a finger food/appetizer or side dish for rice or noodles.

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