Easiest Chicken Recipes Kerala Style Recipes Recipe For Shrimp

KERALA CHICKEN FRY RECIPE | HOW TO MAKE SPICY CHICKEN FRY KERALA STYLE

Steps:

• Make marinade: Place Kashmiri red chilli powder in a non-reactive bowl. Add garam masala powder, salt, turmeric powder, chicken masala powder, black pepper powder, and fennel powder (saunf). Mix.
• Then add all the wet marinade ingredients - ginger paste, garlic paste, lime juice, and yogurt. Mix till smooth.
• Tip in boneless chicken pieces and mix to coat well with the marinade. Cover and refrigerate overnight or for at least 8 hours. Note: You can make this with just 2 hours' marination if in a hurry, but the final result will not be as good as that produced by overnight marination.
• Bring marinated chicken back to room temperature before frying.
• Heat oil, preferably coconut oil, in a kadhai, chatti, or wok. Fry marinated chicken in batches without overcrowding the pan, till golden all over and cooked through, about 3 minutes. Remove and repeat for remaining chicken. Set aside on kitchen paper towel to soak up excess oil.
• Fry green chillies in the same oil till they are whitish in colour. Remove from heat.
• Transfer chicken to a serving bowl and garnish with fried green chillies. Serve immediately. Serves: 6 to 8 as a snack Prep Time: 10 minutes plus 8 hours of unattended marination time Cook Time: 16 minutes

PRAWNS FRY

Steps:

• Combine all the ingredients, except prawns and oil, and make a paste. Marinate the prawns with this paste and keep aside for half an hour. Heat oil in a pan and shallow fry it for 5-7 minutes. If you fry it for long, the prawns will become hard.

KERALA SHRIMP CURRY

Steps:

• Clean and drain shrimp well and marinate with ingredients mentioned under marinade. Keep for 3 hours in the refrigerator.
• Grind grated coconut to a smooth paste adding enough water. Keep aside. In a pan heat 2 teaspoon coconut oil and splutter mustard seeds.
• Add curry leaves and saute till it turns crisp and you get the aroma. Add minced ginger, garlic and saute till raw smell goes.
• Add sliced shallots along with green chillies and saute till shallots turn brown. Add chopped tomatoes and cook till it turns mushy.
• Add chilly powder, turmeric powder, coriander powder, masala, salt and saute till the raw smell of masalas go. Add tamarind paste dissolved in water, ground coconut and enough water to cook shrimp.
• Bring to a boil. Add marinated shrimp, reduce heat to low and cook with a closed lid until shrimp is cooked well.
• Add fenugreek powder and mix well. Add freshly torn curry leaves, 1 tsp coconut oil, mix well and remove from heat.

SPICY TANGY PRAWNS KERALA STYLE

Steps:

• Take a pan add whole red chilly, coriander seeds, peppercorn, fenugreek seeds, and dry roast the ingredients in a slow flame, add garlic, ginger, and put it in the blender make a fine paste. Heat oil in a pan add mustard seeds, chopped onions, salt, curry leaves, cooks these onions till brown colour. In this add made masala, turmeric powder, cook it for few minutes, then add tomatoes, put the lid and cook for 4 minutes. Add green chilly, kokum, then add prawns and add coconut milk mix it well and cook for 2 minutes, switch off the flame. Serve this hot with rice.

KERALA STYLE SIMPLE CHEMMEEN FRY

Steps:

• For preparing Kerala Style Simple Chemmeen Fry, first de-vain the shrimps and clean it well.
• Dry the shrimps and keep it aside.
• In a bowl mix together red chilli Powder and turmeric Powder.
• Add the dried shrimps to it with required salt and marinate it well.
• Add the corn flower in small amounts and mix well to coat the shrimps well.
• Keep aside for 30 minutes.
• Heat oil in a Kaddai.
• Add the marinated shrimp and fry in medium heat. When done, add the finely chopped ginger, garlic and green chilli.
• When the garlic and ginger mix start to change the color lightly, stir and mix it well(be careful with hot oil).
• Switch off the heat and add the curry leaves and lightly mix. Do drain the oil out well.
• :- Kerala Style Simple Chemmeen Fry is an excellent dish, serve with rice.
• :- Excellent dish, can also be served as a starter along with finally chopped vinegar picked onions.