I am starting a new series from today J. It’s gona be called Deep FRIEDay…we have heard of wordless Wednesdays, silent Sundays. In my part of the world, weekend begins on Friday…..yup! Friday and Saturday, we work on Sundays!
At home, fried food is a very occasional treat and when its bound to happened, it always pops up on a Friday! There are certain Fridays when I just have to make something fried…lol…I know it sounds strange but on these ‘typical’ Fridays, Aj- the usually extra health conscious, high fitness regime husband transforms into an eat, sleep, laze around man…Have to admit, I love this limited edition of him J …lol….(although, he usually gets terribly guilty for doing nothing when he bounces out of his lazy spell…hehehe)
On these Fridays, he loves all the extra buttery, extra oily, extra cheesey, extra unhealthy stuff (so now, u realize why I love this part of him J)….That’s when I usually end up serving a deep fried dish!
All that explanation because this is the first post of the series called DEEP FRIEDday. Next time onwards, I will only post the recipe….simply because, like everybody else, I too wish to keep it short for weekends…J
So here goes the first DEEP FRIEDay Post- Extreme Spicy Jumbo Tiger Prawns!
Its simple and super spicy….made very much in traditional Kerala style….I did not take off the shell because the meat is more tender when you fry it this way.
For 3 jumbo prawns (size=couple of inches bigger than your palm)
Make a marinade of:
1 heaped tbsp- Cayenne pepper (adjust to your taste)
½ tbsp.- Turmeric powder
2 tbsp – Freshly made ginger garlic paste
a pinch Garam masala
a pinch Fennel powder
a pinch of pepper
Salt a little more than required when you taste
Few drops of water to make paste
1 medium onion- sliced finely
1 strand curry leaves
2 green chillies
1. Devein the prawns and marinate with paste. Refrigerate for 2-3 hours.
2. Heat 2 cups of coconut oil in a pan for deep-frying. When the oil is very hot, fry the prawns, one at a time on high heat. Takes about 2 minutes on each side.
3. Remove into a paper towel to drain excess oil.
4. In the same bowl that you marinated the prawns, add onion, curry leaves and chillies. Mix thoroughly till all the left over marinade is absorbed by the onion.
5. Now, fry these on high heat till the onion is crisp and reddish brown.
6. Drain, garnish prawns with the onions and serve hot.