Chemeen Vartiyathu/ Skillet Shrimps

The shrimps are based on Kerala Kitchen’s Shrimp recipe, and if you are making it, just follow her recipe ad verbatim as it is perfect. This time though, I did not fry it as much to lighten it and left it semi wet with the masala sticking to it. I also switched from the onions to shallots. Fry it with a bit more oil till slightly dry and it is too good. I have linked her recipe for those who want to try it and also posted my recipe here with the variations in it.
You will need:
Shrimp - 1/2 lb
Marinade:
Chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Fenugreek powder - 1/8 tsp
Lemon juice - from 1/2 lemon
Fresh ground black pepper - 1 tsp
Salt to taste

For Dry Gravy:
Ginger garlic paste - 2 tsp
Fennel seeds - 1 tsp
Red Chili powder-2 tsp
Dried red chillies - 4
Shallots-7-8
Coconut Cuts-2 tbsp
Oil - 2 tbs
Mustard seeds - 1 tsp
Curry leaves

1. Defrost the shrimp, wash and drain. Marinate it with the ingredients for at least 1/2 hour.
2. Finely chop the shallots and coconut pieces . Heat oil in a pan, splutter mustard and add the chopped shallots, coconut and curry leaves. Add the ginger & garlic paste and fry untill the raw smell goes.
3. Now add the marinated shrimp and cook on medium heat for about 10-12 minutes or till the shrimp has changed color and the masala is sticking to the shrimp all around. Since we are not frying the red chili powder, you may need to add a couple of tablespoons of water to let the powders cook. Alternately, add one more tablespoon of oil and let it fry. Now add freshly crushed fennel seeds and fry the shrimp until done. Add the fennel seeds and more chopped curry leaves after turning off the flame.

Shrimp Fry, Shrimps, Food Blog, Indian Recipes, Kerala Recipes