Kochi style sea food preparation has not received much acclaim in the blog circle i believe...i have not seen much mention. However, the long coast and the backwaters of Kochi has its own simple and tasty preparation without many ingredients to go into it. Prawn fry is one such thing. Even now you can see some colleagues from Fort Kochi, Vypeen and Bolgatty bringing lunch with just rice and this spicy, yet mellow prawn....you don't need any other curry.
ingredients to boil the prawns
whole prawns - 250 gms
ginger - 1/2 inch piece
green chilly - 1 or 2 medium sized (slit)
turmeric powder - 1/4 tsp
salt to taste
ingredients to stir fry
oil - 2 tbsp
small onions - 12 - 15
curry leaves - 1 sprig
chilly powder - 1 or 1 1/2 tbsp
method
Boil the prawns in a clay pot or a steel pan with the ingredients mentioned and 4 tbsp water in low flame. Stir in between to prevent the prawn from sticking to the pan. Turn off heat when prawns have changed to reddish white colour from pale white.
To stir fry, heat a heavy bottom pan and add oil. When the oil is hot, add chopped small onions (as in pic), and let it turn translucent (don't brown it/ caramelize).
Turn to low heat and add the chilly powder and curry leaves and stir for 10 seconds. Add the boiled prawns and keep stirring till all the prawn is coated with the spice and the water is completely evaporated. Serve hot with rice.
