Kerala prawn fry ema datshi.

A fusion of Malayali spice and Bhutanese comfort.

For adventurous food lovers, Kerala prawn fry ema datshi pushes boundaries while delivering comfort. This innovative recipe, created by nutritionist and chef Aathira Sethumadhavan, blends the fiery masala notes of Kerala cuisine with the creamy cheese‑based richness of Bhutan’s beloved ema datshi. The result is a high‑protein fusion that surprises the palate yet feels perfectly balanced.

Aathira, known for her flavour‑forward yet calorie‑conscious creations, describes the dish as one that “has no business working this well, but it absolutely does.” With just 280 calories and 39 grams of protein per serving, it’s indulgent without being heavy, making it ideal for those who want bold taste alongside nutritional value.

Ingredients (Serves 2)

• 1 tsp coconut oil
• ¼ tsp fennel seeds
• 1 sprig curry leaves
• 4–5 shallots, crushed (or 1 small onion)
• 1 tsp ginger‑garlic paste
• 3–4 green chillies, slit
• ½ tsp chilli flakes
• ¼ tsp turmeric powder
• ½ tsp black pepper powder
• ½ tsp red chilli powder
• 300 g prawns, cleaned and deveined
• Salt, to taste
• 3 cheese slices
• ¼ tsp sugar
• ¼ tsp garam masala
• 1 tsp cornstarch slurry (optional)
• Chopped coriander leaves, for garnish

Method

Heat coconut oil in a pan and let the fennel seeds crackle. Add curry leaves, shallots, ginger‑garlic paste, green chillies, and chilli flakes, sautéing until aromatic. Stir in turmeric, black pepper, and red chilli powder, then add prawns with salt. Cook on high heat until they turn pink and release their juices. Fold in the cheese slices, letting them melt into a glossy sauce that clings to the prawns- season with sugar and garam masala, adjusting salt as needed. For a thicker consistency, add cornstarch slurry and cook briefly. Garnish with fresh coriander and serve hot with rice or appams.

Nutrition (per serving, 180 g)

• Calories: 280 kcal
• Protein: 39 g
• Carbohydrates: 10 g
• Fat: 10 g

This dish is more than a recipe, it’s a cultural bridge. By combining Kerala’s spice‑laden prawn fry with Bhutan’s comforting cheese sauce, Aathira has created a one‑of‑a‑kind fusion that excites the senses. Perfect for anyone seeking something new, Kerala prawn fry ema datshi proves that bold experimentation can lead to unexpectedly harmonious flavours.