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Chemmeen ularthiyathu or Malabar fried prawns can be served as a snack or in the main course. The prawns are coated with a delectable mix of spices and cooked gently.

The ingredients give out their flavour and aroma which sinks into the prawns. Distinct in the melange of fenugreek, chilly, coconut, shallots, garlic, curry leaves and cocum (kodampulli) is the tangy taste of cocum. The tempering with mustard gives it the zing of south Indian cuisine.

Sautéed onions, garlic and spices form the thick, dry gravy that coats the prawns or the prawns sit in this rich mix of spice.

Bottomline: It’s hot and spicy

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