Buying fish from Kuwait market is something like a luxurious experience for expats like me... When I say, 'we went fish shopping', it is more like going window shopping through a posh boutique. You would be stunned by the majestic building at its sea front location with all its glory and a person new to this place would just have to gasp, when comprehension sinks in... that, it is after all a fish market.
I clearly remember the first time I went there. When we took the first turn and the glorious building towered in front of our view, I asked my husband, "Well, you said we were going to the fish market.. Is it behind this fort?" and he started laughing.. "This fort is the fish market" he replied and I didn't believe him until I put my foot inside into a hub full of the bargaining buzz and activity. Though there was the fishy smell, it was even more beautiful inside elegantly decorated with lovely blue ceramic mosaics and impeccably clean. We pottled along to get an eyeful of everything amidst a sea of fishes.. It was buzzing with activity. The vendors calling out their prices, people moving around to select their fish and some bargaining their day away.. Those who want live fishes even have them in large water tanks, flapping around merrily not knowing they are displayed for sale... I was astonished to find ladies who had come to buy fish with babies bubbling up in their strollers.
We bought some fresh pomfrets, mackerels and prawns. I had a mind to buy numerous other fishes too because they looked so damn good and shiny.. but had to resist my temptation for the lack of space in our freezer. So I thought I would fry some shrimps in the traditional way while it is still fresh. Nadan shrimp fry is an all time favourite... and my better half never gets wary of eating them.. Here is the recipe..
Nadan Chemmen fry / Spicy Malabar Prawn fry
Things you need:
Fresh prawns, scaled and cleaned - 1 kg
ginger, ground - 1 tsp
Garlic, ground - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1 & 1/2 tsp
Coriander powder - 2 tsp
Fennel seed powder - 1/2 tsp
Lemon juice - of a lemon
Curry leaves - a sprig
Salt to taste
Marinate the shrimps with all the ingredients and cook in a pan on medium heat. No need to add water to it as it oozes out a lot of water while getting cooked. Remove from heat when the water dries up. Heat oil in a frying pan and deep fry the shrimps until done. When almost done sprinkle curry leaves over it and remove from oil and drain on a kitchen tissue. Serve hot with rice.