Fried Prawns-Recipes

250 gm prawns-cleaned
1 tsp salt
1 tbsp lemon juice
a plastic bag with 2 tbsp flour, ¼ tsp salt and dash of black pepper
2 tbsp flour
¼ tsp salt or to taste
1 egg
powdered bread crumbs to coat
oil for deep frying

Marinate the prawns in 1 tsp salt and a tbsp of lemon and leave for about 15 minutes and then wash.

Wipe prawns dry and put them into the bag. Shake to coat prawns well with flour.

Remove from bag and dust off the excess flour.

Dip prawns in egg mixture and then coat with crumbs.

Heat the oil and drop prawns in one at a time — as many as come in comfortably without touching each other. Turn over and lower heat and let fry to a golden brown. Transfer on to an absorbent paper. Increase the heat a few seconds before adding the new lot.

Serve with Tartare Sauce or Chilli Sauce.


Kane Rava Fry-Recipes


For the chilli paste
100 gm red chilli
2 tsp ginger garlic paste
1 tsp salt
2 tbsp lime juice
1 egg
1 tbsp corn flour

For the main preparation
2 lady fish
red chilli paste
a plate of semolina
refined oil


For the chilli paste, boil red chillies in water. Strain the chillies and grind them to a thick paste. Now add gingers garlic paste, salt, lime juice, egg, and corn flour. Chilli paste is ready.

For the main preparation, clean the fish. Apply red chilli paste on the inside and the outside of the fish.

Keep the fish aside for marination for about half an hour. Then cote the marinated fish with semolina and deep fry till done. Kane Rava Fry is ready to eat. Serve hot.


Kanava Thoran (Kerala Squid Chilli Fry)-Recipes

1/2 kg kanava (squid)
1 onion
2 green chillies
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp fenugreek powder
1/2 tsp turmeric powder
2 red dried chillies
mustard seeds- a pinch
1/2 sprig curry leaves
1 cup coconut

Cut kanava into very small pieces. Slice Onion and green chillies.

In a pan pour water and add kanava, onion and green chillies. Add salt to taste and let it cook.

In a grinder add coconut, chilli powder, coriander powder, turmeric and fenugreek powder and grind once (don’t make it a paste).

Add this mixture to cooked kanava.

In another pan pour oil and when its hot add mustard, red dried chillies and curry leaves. Add cooked kanava mixture into it and mix it for sometime.

Garnish thoran with curry leaves.



Yield: 4 Servings

1 1/2 lb White fish fillets (sole,
-whiting, cod, monkfish)
Salt to taste
1 ts Ground cumin
Vegetable oil for
1/2 ts Ground coriander
3 Garlic cloves, crushed
1 ts Ground anise seeds
1/2 ts Chile powder
1 tb Lemon juice
Lettuce leaves
Sliced radishes

Remove any skin and bones from fish, rinse and pat dry with paper
towels. Cut into large chunks.

Mix together cumin, coriander, ground anise, chile powder, garlic,
lemon juice and salt, blending to a smooth paste. Spread over fish,
cover and refrigerate
1 hour.

Half-fill a deep pan or deep-fryer with oil and heat to 350 F. (175C)
or until a 1-inch bread cube browns in 50 seconds. Cook fish, a few
pieces at a time, 2 to 3 minutes, until golden brown. Drain on paper
towels. Serve hot, garnished with lettuce and radish slices.


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