Kerala Style Prawns Fry is a quick and flavorful seafood dish made with just five simple ingredients. Ready in under 30 minutes, this spicy fry is a staple in Kerala’s coastal cuisine, loved for its bold flavors and crisp texture.
Also known as Chemmeen/Konchu Fry or Chemmeen/Konchu Varuthathu, this dish makes a great appetizer or a delicious side with rice.
Follow the easy steps, expert tips, and storage notes to enjoy it perfectly at home.
Jump to:
- What is Kerala Style Prawns Fry?
- Why You'll Love This Recipe?
- Recipe Ingredients
- Variations to Try
- How to Make Kerala Style Prawns Fry? (Step-by-Step Guide)
- Tips And Tricks
- Serving Suggestions
- Storage Instructions
- Frequently Asked Questions (FAQ)
- More Kerala Style Fry Recipes To Try
- Kerala Prawns/Shrimp Fry (Chemmeen/Konchu Varuthathu)
What is Kerala Style Prawns Fry?
Kerala Style Prawns Fry is a spicy dry dish made by marinating prawns/shrimp in chili powder, shallow frying, and mixing with fried coconut and curry leaves in coconut oil. It’s quick to prepare with simple home ingredients.
From Malabar to Trivandrum, there are many variations of Kerala Prawns Fry. In Malabar, coconut is usually not added, keeping the dish simple and spicy. Some versions include freshly crushed pepper powder to lift the spice level even more.
If dry fry isn’t your thing, the Semi-gravy Nadan Konchu Roast recipe is perfect for a hearty home-cooked treat.
Why You'll Love This Recipe?
If you’re craving Kerala seafood that’s simple yet full of flavor, this Kerala-Style Prawns Fry is the perfect choice. Made with authentic, easy-to-find ingredients, it brings the true taste of Kerala straight to your kitchen.
It pairs wonderfully with Kerala rice dishes like appam, puttu, and pathiri, or with Indian breads like chapati. No need for any other gravies ! The rich aroma while cooking will fill your home with the essence of Kerala.
It is also travel-friendly, with no spillage and easy packing, making it ideal for trips or quick meals. For another easy-to-carry Kerala dish, check out our Crispy Kerala Chicken Fry.
Recipe Ingredients
- Prawns / Shrimp: For the best results, use medium to large-sized prawns, such as white prawns or tiger prawns. If you're using smaller prawns, you might want to adjust cooking times to ensure they don't overcook.
- Grated Coconut: Freshly grated coconut gives the best aroma and taste. However, if fresh coconut isn’t available, you can use desiccated coconut as a substitute, though it will slightly alter the texture and flavor. Avoid using sweetened desiccated coconut.
- Spices: A simple mix of red chili powder and turmeric powder gives the dish its signature color and spiciness.
- Coconut oil and curry leaves: These two ingredients form the heart of Kerala cuisine. Combined, they create the distinctive aroma and authentic taste that defines many traditional dishes.
For complete nutritional details, check the recipe card below.
Variations to Try
If you prefer a spicier version of chemeen fry , skip the coconut and add extra black pepper for more heat. If you want to replace prawns, you can use small fish varieties like Authentic Kerala Anchovy (natholi) fry , silver belly (elambakka), or squid (koonthal).
Always adjust the spice level and cooking time depending on the seafood you choose, as smaller fish and squid cook faster than prawns. For a gravy-style dish, try the Kerala-Style Prawns Curry with Roasted Coconut recipe for cooking guidance.
How to Make Kerala Style Prawns Fry? (Step-by-Step Guide)
STEP 1: Marinate cleaned prawns with the ingredients listed under marination. Keep it aside for 30 minutes. I used peeled and deveined shrimp.
STEP 2: Fry prawns: Heat oil in a flat and wide pan. I prefer coconut oil for frying. This is a shallow fry preparation, and a flat pan works the best.
STEP 3: At medium-high flame, add prawns to the pan. Shallow fry the prawns for around 5-7 minutes on each side, or until golden brown. Keep it aside. Fry prawns in batches. Don't overcrowd the pan.
STEP 4: Fry coconut: You can use the same pan to fry coconut. Leave 1 tablespoon of oil in the pan. Remove the excess oil. At medium flame, add grated coconut and curry leaves. Sprinkle salt. Fry it until golden.
STEP 3: When it's almost done, bring back the fried prawns. Mix everything well and give a couple of minutes for the flavors to blend. Adjust salt if needed.
STEP 4: Transfer the Chemmeen Varuthathu to a serving plate.
Prawns can be enjoyed in many ways — fried crisp like in this dish, or cooked in a spicy, flavorful gravy as in our Spicy Kerala Prawns Roast Recipe.
Tips And Tricks
- You can also prepare the Chemmeen Fry with tiger prawns. Marinate the prawns as per the recipe, insert a toothpick through each one, and then fry. The toothpick helps the prawns cook evenly and hold their shape.
- Marination is key! Marinate the prawns for at least 25 minutes; overnight marination is even better. Marinate and refrigerate them the night before for deeper flavor and better spice absorption.
- Do not overcook the prawns, or they will become rubbery.
Serving Suggestions
Konchu Varathathu can be served as an appetizer, paired with lemon wedges and onion slices. It also works well as a side dish with plain steamed rice, especially Kerala Matta Rice.
You can enjoy it with Dosa, Appam, Pathiri, or Chapathi for a hearty meal. It’s also a popular addition to a South Indian non-veg thali, often paired with other classics you’ll find in our Kerala Non-Veg Recipes Collection.
Storage Instructions
Kerala-Style Prawns Fry can be stored for 2 to 3 days in a clean, dry, airtight container in the refrigerator. Longer storage is not recommended for flavor and safety reasons, so it’s best to consume seafood quickly and freshly.
However, marinated prawns or shrimp can be kept in the freezer for 1 to 2 weeks. When ready to use, simply thaw and shallow fry.
Frequently Asked Questions (FAQ)
Cook each side for 2–3 minutes, just until they turn pink and opaque white. Overcooking makes them tough and rubbery.
Yes, you can. But frozen prawns may have a slightly different texture and a milder smell than fresh ones.
More Kerala Style Fry Recipes To Try
I’d love to hear your thoughts if you have tried this! Please leave a ⭐️ rating and a comment below. Don’t forget to share your photos on Instagram and tag @a_little_bit_of_spice
Kerala Prawns/Shrimp Fry (Chemmeen/Konchu Varuthathu)
Ingredients
- ½ kilogram prawns / shrimp
Marinate
- 2 tablespoon chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt
Fry / Garnish
- ¾ cup grated coconut
- 2 sprig curry leaves
- coconut oil / vegetable oil
Instructions
- Marinate cleaned prawns with the ingredients listed under marination. Keep it aside for 30 minutes. I used peeled and deveined shrimp.
- Fry prawns - Heat oil in a flat and wide pan. I prefer coconut oil for frying. This is a shallow fry preparation, and a flat pan works the best.
- At medium-high flame, add prawns to the pan. Shallow fry the prawns for around 5-7 minutes on each side, or until golden brown. Keep it aside. Fry prawns in batches. Don't overcrowd the pan.
- Fry coconut - You can use the same pan to fry coconut. Leave 1 tablespoon of oil in the pan. Remove the excess oil. At medium flame, add grated coconut and curry leaves. Sprinkle salt. Fry it until golden.
- When it's almost done, bring back the fried prawns. Mix everything well and give a couple of minutes for the flavors to blend. Adjust salt if needed.
- Transfer the Chemmeen Varuthathu to a serving plate
Notes
- You can also prepare the Chemmeen Fry with tiger prawns. Marinate the prawns as per the recipe, insert a toothpick through each one, and then fry. The toothpick helps the prawns cook evenly and hold their shape.
- Marination is key! Marinate the prawns for at least 25 minutes; overnight marination is even better. Marinate and refrigerate them the night before for deeper flavor and better spice absorption.
- Do not overcook the prawns, or they will become rubbery.
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