KONJU VARUTHATHU ~ Pan Fried Scampi in Kerala style ~

'Konju' is a speciality of Kuttanad and this was one of the highlights during my parent's engagement back in 1982 :) Even now when people talk about that day, they always remember to bring up the topic of 'those huge prawns' :)

My grandad used to cultivate them in the natural pond in our backyard in Pallikuttumma. So we always had them in plenty. But nowadays, we buy it from the fisherman :(

My mom's bro makes it a point that we have it everytime we go there :) And last time when he visited us, he brought these. They were so good! But for a person like me, you cannot eat more than one! It is almost 8 inches long and weighs quite a bit :)

KONJU VARUTHATU

Recipe source: Amma

Ingredients:

Konju/Scampi/Prawns-4

Red Chilli powder1-1 1/2 tbsp ( depending on your spice tolerance level & also the type of chilli powder used. We mix Kashmiri chilli powder + regular red chilli powder so that it has a beautiful colour and is not too spicy)

Turmeric powder-1/2 tsp

Salt-to taste

Water- few tbso, just enough to make a thick paste

Oil for shallow frying- 5-6 tbsp ( we prefer coconut oil)

Skewers (optional)

Method:

• Clean the scampi and let the head remain intact.
• Make a thick paste using red chilli powder, turmeric powder,salt and water.
• Coat the scampi with it and shallow fry it,covered. It takes much more time than prawns as it is very thick and fleshy.
• Serve hot with rice.