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An easy and mouthwatering Prawns/Shrimp shallow fry which you can prepare in 30 minutes. This Chemmeen/Konchu fry is a great appetizer, and it also goes as a side-dish with rice. The best part is, you need just five ingredients!
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3.84 from 6 votes

Kerala Prawns/Shrimp Fry (Chemmeen/Konchu Varuthathu)

Kerala Style Prawns Fry is a quick and flavorful seafood dish made with just five simple ingredients. Ready in under 30 minutes, this spicy fry is a staple in Kerala’s coastal cuisine, loved for its bold flavors and crisp texture.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: Indian, kerala
Servings: 3 people
Calories: 157kcal
Author: Jane Jojo

Ingredients

  • ½ kilogram prawns / shrimp

Marinate

  • 2 tablespoon chilli powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt

Fry / Garnish

  • ¾ cup grated coconut
  • 2 sprig curry leaves
  • coconut oil / vegetable oil

Instructions

  • Marinate cleaned prawns with the ingredients listed under marination. Keep it aside for 30 minutes. I used peeled and deveined shrimp.
  • Fry prawns - Heat oil in a flat and wide pan. I prefer coconut oil for frying. This is a shallow fry preparation, and a flat pan works the best.
  • At medium-high flame, add prawns to the pan. Shallow fry the prawns for around 5-7 minutes on each side, or until golden brown. Keep it aside. Fry prawns in batches. Don't overcrowd the pan.
  • Fry coconut - You can use the same pan to fry coconut. Leave 1 tablespoon of oil in the pan. Remove the excess oil. At medium flame, add grated coconut and curry leaves. Sprinkle salt. Fry it until golden.
  • When it's almost done, bring back the fried prawns. Mix everything well and give a couple of minutes for the flavors to blend. Adjust salt if needed.
  • Transfer the Chemmeen Varuthathu to a serving plate

Notes

  1. You can also prepare the Chemmeen Fry with tiger prawns. Marinate the prawns as per the recipe, insert a toothpick through each one, and then fry. The toothpick helps the prawns cook evenly and hold their shape.
  2. Marination is key! Marinate the prawns for at least 25 minutes; overnight marination is even better. Marinate and refrigerate them the night before for deeper flavor and better spice absorption.
  3. Do not overcook the prawns, or they will become rubbery.

Nutrition

Serving: 151g | Calories: 157kcal | Carbohydrates: 8g | Protein: 2g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 871mg | Potassium: 228mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1632IU | Vitamin C: 27mg | Calcium: 30mg | Iron: 2mg