- 5 large prawns/shrimps as in the picture, peeled, deveined and washed thoroughly
- 1 tbsp chilly powder (adjust to your taste and tolerance)
- ¼ tsp turmeric powder
- Around ½ tsp homemade garam masala
- Around ½ tsp freshly ground pepper powder
- 1 ½ tsp freshly squeezed lemon juice
- Salt to taste
- 2 ½ tbsp oil, preferably coconut oil
- 5 wooden skewers, soaked in water for 4 hours or some ‘pacha- eerkkili’
- 1 small size big onion, thinly sliced
- 4 green chillies finely chopped
- 1 clove of garlic thinly sliced
- 1 small piece of ginger, thinly sliced
- 1 sprig of curry leaves
- 2 tbsp oil, preferably coconut oil
- Leftover marinade applied on prawns
- Salt to taste
- Make a marinade with chilly powder, turmeric powder, garam masala, ground pepper powder, salt and lemon juice and apply it on prawns, and insert each of them onto eerkkili/skewer and leave it in room temperature for around 30 minutes. DO NOT throw away the leftover masala; save it as it is needed for sautéing at a later stage.
- Heat oil in a shallow pan and shallow fry the prawns, flipping each side, at medium heat for around 2 minutes, for each side. Keep the fried prawns aside.(Note: Prawns does not require much time to get cooked; also it loses it flavour and taste if it is fried too much and also it turns very dry and firm.)
- Heat oil in another pan and sauté sliced onions till soft; then add green chillies, garlic and ginger and cook until they turn brown which is the stage beyond the golden colour; do not deep fry and let it turn dark brown. When it turns brown, add the leftover marinade, which is kept aside, after applying on the prawns earlier, and mix well with the onion masala and stir for a minute or till the raw smell goes. At this stage, reduce heat to warm-low and add the shallow-fried prawns to this masala and some crushed curry leaves as well. Mix everything well, adjust the salt and pile up all the masala on the prawns and keep the lid and let it cook , in warm-low flame, for a minute or two or and turn off the stove.
- Serve warm as an appetizer or with rice or chappathi (Indian flat bread )or Palappam (Kerala’s laced pancakes)
Check out my grandma’s signature dish; "Meen Pollichathu: Fish in Banana leaf wraps – A Central Kerala Delicacy"