Shrimp Fry – Recipe adapted from a Small off the road Calicut Restaurant Courtsey Vanitha

When I get nostalgic for a Malayalam read I pick up a Vanitha from the Indian store. It usually has a whole lot of recipes too. One that caught enough of my attention to try out did not come in the form of a qualified recipe but rather in the story about a hotel in Calicut that started out serving fresh shrimp(konchu) and fish fry to truck drivers and others. They did not give the recipe out exactly but enough for me to want to try. I forgot the name of the restaurant too. A lot the taste was from the freshness of the fish itself probably but the shrimp fry turned out to be pretty tasty and so I am rather pleased to post this:

Ingredients

Shrimp – 1 lbs (shelled and de-veined)

Chili powder - ½ tbsp

Kashmiri chili powder - ½ tbsp

Turmeric powder - ¼ tsp

Curryleaves – 2 sprigs or more chopped

Green chili – 2 thinly chopped

Shallots – 1 thinly chopped

Salt to taste

Method

Marinate the shrimp with the chili powders, salt, turmeric powder. Can add some lemon drops to the marinade if you are so inclined.

Heat oil in a pan and fry the marinated shrimp. There is an art to this. Add the shrimp at high heat to the pan and after 2-3 minutes or when you hear the first few shrimps break in oil, lower the heat to medium or below. Turn over 2 or 3 times and add the chopped curry leaves, onion and green chilies and fry all together. Not more than 2-3 minutes. Don't use the lid till here. Now turn off heat, close the lid and turn over once or twice to make sure the retained heat is not burning the shrimp. Serve hot with rice or enjoy as a snack.