Malabar Style Shrimp Fry (Chemeen Fry)

Shrimp can be made a lot of ways. This recipe is my favorite though. It goes well with rice, or as a starter. This is very easy to make. One tip while cooking shrimp - If the shrimp is over cooked it tends to become harder and will loose the softness. This recipe calls for shallots, but can use onions also. But tastes best when prepared with red shallots ( chuvanna ulli ) and coconut oil.



Ingredients:
Cleaned, Deveined Shrimp - Abt 60-80
Shallots- 7-8 med size
Tomato - 1
Curry Leaves - plenty
Coconut Oil ( preferred) /Olive oil - 2-3 tbsp

For Marinating:
Garlic paste - 1tsp
Ginger paste - 1tsp
Chilli powder /Fish Masala - 2 tsp ( Adjust hotness as u like)
Fenu Greek powder (Perum jerra powder) - a pinch
Lime Juice - 1/2 tsp
Salt - As required



After cleaning and deveining the shrimp, marinate the shrimp with all the above ingredients and keep it aside for 20-30 mnts. [Can add a drop of red food color if desired while marinating]. In a pan add 2 tbsp oil and when hot add diced shallots. After sauting for 3-4 mnts add diced tomatoes. When tomatoes are done add the marinated shrimp and the curry leaves. Cook in medium heat till the shrimp is done and gravy is thick. Do not over cook the shrimp as it tends to become hard. If masala is sticking to the pan add 1 tbsp more oil and fry for 2-3 mnts.