Kerala is known as the Venice of the east and the backwaters of Kuttanadu can provide some memories which can last a lifetime. The backwaters of Kuttanad is best enjoyed on a houseboat. Kuttanudu is famed for its paddy cultivation. Sitting on a houseboat as it cruises through the calm backwaters provides an opportunity to soak in the slow pace of life in the villages along the backwaters. The small temples and churches lining the area lends a great atmosphere which is supported by the friendly locals most of whom can speak English. Kuttanad is not just endless paddy fields and tranquil backwaters. The place is also known for its exquisite cuisine, especially the seafood preparations made from the fresh catch. Great photo stops and opportunity to try authentic kerala cuisine which you should give a try!!!
Konju varuthathu / Pan fried scampi kerala style
Preparation time: 10 minutes
Cooking time: 15 minutes
Raw prawns (shrimps)- cleaned, peeled, and de-veined with tails left on
Salt – to taste
Lemon juice – 2 table spoon
Garlic paste – 1 teaspoon
Ground turmeric – ¾ teaspoon
Chilli powder – 2 teaspoons
Ground fennel – ½ teaspoon
Ground cumin – 2 teaspoons
Whole egg – 1 nos
Vegetable oil for deep frying
Lemon wedges to garnish
- Mix the prawns with a pinch of salt, a teaspoon of lemon juice and set aside.
- Mix together remaining lemon juice, garlic pulp, turmeric, chilli powder, ground fennel, ground cumin, egg and salt to taste.
- Marinate the prawns in the mixture and leave for at least half an hour.
- Pan fry the prawns in the oil for about 5- 10 minutes until cooked.
- Serve hot with lemon wedge garnish.