Unakka Chemmeen Fry – Kerala Dry Prawns Fry

Dried prawns – unakka chemmeen (ഉണക്ക ചെമ്മീൻ) – are a Kerala pantry staple. Fried with coarsely crushed red chillies and curry leaves, they turn crisp and intensely savoury in just a few minutes.

It is the kind of side dish that makes a plain plate of rice and curd feel complete.

Tips from the Ruchippura kitchen

• Remove the heads and tails before frying – they turn bitter and hard.
• Keep the heat moderate. Dried prawns burn quickly.
• Go easy on the salt – dried prawns are already salty.

Lakshmidevi Nair

Unakka Chemmeen Fry (Kerala Dry Prawns Fry)

Crisp Kerala dry prawns fry – dried prawns tossed with crushed red chillies, turmeric and curry leaves and fried until crunchy. A small side that turns rice and curd into a meal.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 people

Course: Side Dish

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 1 cup dried prawns
• 1 tbsp red chillies coarsely crushed
• 6 curry leaves
• 1/4 tsp turmeric powder
• salt to taste
• oil for frying

Method

 

1. Clean the dried prawns and remove the heads and tails.
2. Mix the prawns with the crushed red chillies, turmeric, curry leaves and salt.
3. Heat oil in a pan and fry the prawns over moderate heat, stirring, until crisp.
4. Drain off the excess oil and serve with rice and curd.