Prawn Fry

Name: Prawn Fry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 tsp Kashmiri chilli powder; 2 medium tomatoes, roughly chopped; 500 g large prawns, deveined and shelled; 1 tsp freshly ground black pepper; 1 large or 2 small red onions, finely chopped; 1–2 stems of fresh or frozen curry leaves (approx. 15–30 leaves); 1 tsp ground turmeric; 1 tsp fine salt; 3 shallots, finely chopped; 5 garlic cloves, roughly chopped; 1–2 stems of fresh or frozen curry leaves (approx. 15–30 leaves); 2-inch piece (30 g) of fresh ginger, peeled and roughly chopped; 4 kokum (see notes); 2 tbsp coconut oil; 150 ml boiling water

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Seven Kitchens

By Torie True

Published 2025

About

Back in 2016, I had the pleasure of staying on Philip Kutty’s farm in the backwaters of Kerala. The family are Syrian Christians and each day they would prepare delicious home-cooked meals for their guests. In the evening, Aniamma would teach us how to cook the recipes and this dish, known locally as chemmeen olarthiathu, is one that we ate during that stay. It’s meant to be rather dry, other than the light coating from the tomatoes and spices.

Ingredients

Asia
Syria
India
Kerala
Lunch
Fish course
Pescatarian
Gluten-free

Ingredients

Method