Prawn Porichathu (Kerala-Style Fried Prawns)

Ingredients

• Prawns - 10 whole
• Turmeric powder - 1 tsp
• Red chili powder - 1 1/2 tbsp
• Pepper powder - 1 tsp
• Ginger-garlic paste - 1 tsp
• Curry leaves - 1 tsp
• Lime juice - 1 tsp
• Coconut oil
• Salt, to taste

Instructions

1. 1Rinse the prawns and remove the vein along the back, then pat them dry with paper towels so the marinade sticks.
2. 2In a small bowl, combine turmeric powder, red chili powder, pepper powder, ginger-garlic paste, curry leaves, lime juice, and salt to form a thick paste; mix until smooth and aromatic.
3. 3Toss the prawns with the spice paste until every piece is well coated, then cover and marinate for at least 3 hours so the flavors penetrate.
4. 4Heat enough coconut oil in a deep pan for frying until hot and shimmering—use enough oil so the prawns can float and cook evenly.
5. 5Carefully add the marinated prawns to the hot oil in batches and deep fry until they are cooked through and crisp on the outside; remove with a slotted spoon and drain on paper towels.
6. 6Return the oil to medium heat, briefly fry a few extra curry leaves until they sizzle and crisp, then drain them on paper towels to use as a garnish.
7. 7Transfer the fried prawns to a serving plate, scatter the crisp curry leaves over the top, and serve immediately to enjoy while they are hot.
8. 8Optional: serve with lemon wedges or steamed rice for a simple, satisfying meal.