Restaurant-Style Chemmeen Garlic Fry | Prawn Garlic Masala (Semi-Gravy)

🍤 Restaurant-Style Chemmeen Garlic Fry | Prawn Garlic Masala (Semi-Gravy)


This restaurant-style Chemmeen Garlic Fry is inspired by the famous Paragon flavours from Calicut. Juicy prawns are tossed in a bold garlic–chilli masala made with coconut oil and curry leaves, giving a glossy semi-gravy that pairs beautifully with rice or appam.
No coconut slices. Just clean, bold Kerala seafood flavours.
Perfect for seafood lovers who enjoy hotel-style prawns at home.

Ingredients :

Marination :

400 gms Prawns (medium to large) - cleaned & deveined
½ tsp Turmeric Powder (haldi powder)
1 tbsp Kashmiri Red Chilli Powder
1 tsp Coriander Powder (dhania powder)
½ tsp Black Pepper Powder (kali mirch powder)
½ tsp Salt (as per taste)
1 heaped tsp Ginger Garlic Paste (adrak-lehsun paste)
1 tsp Vinegar (sirka)

Other Ingredients :

2 to 3 tbsp Coconut Oil (use as per your diet restrictions)
25 to 30 (30 gms) Garlic Cloves (finely chopped)
1 large (100 gms) Onion (finely chopped)
3 to 4 Green Chillies (whole or slit)
1 sprig Curry Leaves
1 medium (60 gms) Tomato (finely chopped)
1 tbsp Kashmiri Red Chilli Powder
1 tsp Coriander Powder (dhania powder)
½ tsp Black Pepper Powder (kali mirch powder)
½ tsp Fennel Powder (saunf powder, perumjeerakampodi)
½ tsp Garam Masala Powder
50 to 60 ml Water (to prevent the masala from burning)
¼ tsp Salt (or as per taste)

Tempering :

2 tbsp Coconut Oil (use as per diet restrictions)
2 tbsp Shallots (sliced)
8 to 9 (10 gms) Garlic cloves (whole or sliced)
1 sprig Curry Leaves
1 tbsp Lemon Juice (adjust as per taste)

⭐ PRO TIPS
• Do not overcook prawns - 2-3 minutes is enough
• Use Kashmiri chilli powder for colour, not heat
• Garlic should be light golden, never dark
• Coconut oil gives the authentic restaurant aroma
• The gravy thickens as it rests - switch off early
• Best served fresh; avoid reheating

Note : tsp is teaspoon
tbsp is tablespoon
Use Oil as per your diet restrictions
Use Chillies as per your spice preference
Always wash curry leaves & coriander leaves before use

For detailed recipe please watch the video 😊

Do try this recipe and write to me in the comment section how you found this recipe.
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