Shrimp fried/Konju /Chemmeen fry
Shrimp fried can be served as side dish or if u leave out the onion it becomes a sort after cocktail snack. If u are a shrimp lover u will surely like this one.
My dad had an exporting business when I was in school and I remember him bringing home huge.. huge.. slabs of export quality frozen shrimp/prawns of all kinds.Mostly tiger prawns.All our near and dear get a portion of it still there would be so much left .Gosh so many different dishes are made out of it.
Dad was an exemplary cook who believed that adding too much spices spoiled and masked the taste of seafood.He loved to just season the shrimp(chemmeen)with little bit of salt and pepper and tender cook it .I loved it very much but I guess u need to have a liking to eat seafood like that.
Coming back to my way of frying shrimp…
Large Shrimp- 20 (shelled and deveined )
Kashmiri chili powder-1 tsp
Turmeric powder-1/4 tsp
Salt to taste
Onion -1 cut into thick slices,separate each petal.
whole red chili flakes with seeds-1 tsp
Do not overcook shrimp as they become hard .
How to know if shrimp is done?
Most home cooks can say just by looking at it but if you are not there yet don’t worry it is easy .Shrimp curls and tightens up as it cooks.Try to cut apart a shrimp after a few minutes of frying ,with a spoon and it should slide through without any effort.