How to make Poricha Konju -

Marinated prawns rolled in mixed flour and fried till crispy and golden .

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Curry leaves (कड़ी पत्ते )

Cuisine : Kerala

Course : Main Course Seafood


Poricha Konju

Poricha Konju Recipe Card

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The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Poricha Konju Recipe

  • Prawns shelled and de-veined 50-60 small

  • Curry leaves 1 tablespoon

  • Salt to taste

  • Green chillieschopped 2

  • Curry leaves 10-12

  • Garlic 8-10 cloves

  • Carom seeds (ajwain) 1/2 teaspoon

  • Red chilli powder 1 tablespoon

  • Gram flour (besan) 1/2 cup

  • Rice flour 2 tablespoons

  • Soda bicarbonate 1/4 teaspoon

  • Oil to deep fry

Method

Step 1

Wash prawns thoroughly and drain well. Pat dry with an absorbent kitchen towel. Marinate the prawns in lemon juice and salt.

Step 2

Grind green chillies, curry leaves and garlic to a smooth paste. Crush ajwain lightly and mix into the paste along with red chilli powder.

Step 3

Coat the prawns with this paste and set aside in the refrigerator for fifteen to twenty minutes to marinate.

Step 4

Mix besan, rice flour and soda thoroughly and keep aside. Heat sufficient oil in a kadai, roll the marinated prawns in the mixed flour and slide into the hot oil.

Step 5

Turn over and fry till golden brown and crisp. Drain and place on an absorbent paper and serve hot with sauce or chutney of your choice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.