Kerala style Prawns fry

To make Kerala style prawns fry, start by cooking the prawns with water, salt, turmeric, and black pepper for about 4 minutes. In a separate pan, heat coconut oil and add mustard seeds until they pop. Then, add curry leaves, ginger garlic paste, shallots, and spices, sautéing for about 3 minutes. Combine the cooked prawns with this mixture, sauté for an additional minute, and finish by squeezing lemon juice over the dish before serving.

Yes, Kerala style prawns fry is naturally gluten-free as it does not contain any wheat or gluten-based ingredients. It's a great option for those following a gluten-free diet, but always ensure that any additional sauces or sides you serve with it are also gluten-free.

If you don't have coconut oil, you can substitute it with vegetable oil, canola oil, or ghee. However, using coconut oil will give the dish its authentic flavor, so if possible, try to stick with it for the best results.

To store leftover Kerala style prawns fry, let it cool down to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 2 days. When reheating, do so gently on the stove or in the microwave to avoid overcooking the prawns.

Kerala style prawns fry pairs wonderfully with steamed rice or chapathi. You can also serve it alongside a fresh salad or a side of coconut chutney to complement the spicy flavors of the dish.