How to make Poricha Konju -
Marinated prawns rolled in mixed flour and fried till crispy and golden .
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Curry leaves (कड़ी पत्ते )
Cuisine : Kerala
Course : Main Course Seafood
For more recipes related to Poricha Konju checkout Chingri Malai Curry, Prawns with Onion, Curry Leaves and Chillies, Grilled Prawns In Vodka Sauce, Palak Methi Prawns . You can also find more Main Course Seafood recipes like Prawn Makhni Lemon Butter Shrimps-SK Khazana Green Masala Bombil Fry - SK Khazana Pan seared Lemon chilly Tiger Prawns with Moilly s
Poricha Konju Recipe Card
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.
Nutrition Info
Calories : 856 Kcal
Carbohydrates : 41.6 gm
Protein : 68.6 gm
Fat : 46.1 gm
Other : Iron- 198.9mg
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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.
