Prawn Pepper Fry, Chettinad Eral Varuval

• Gluten free

• Seafood

  • 500 g Prawns

• Produce

  • 1 tbsp Black pepper corns

• Condiments

  • 3 tsp Ginger-garlic paste

• Baking & Spices

  • 1 tsp Coriander seeds
  • 1/4 tsp Fennel seeds / sombu /saunf
  • 1/4 tsp Garam masala
  • 1 tsp Red chili powder
  • 1 Salt
  • 1/2 tsp Turmeric, powder

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Frozen

  • 1 sprig Curry, leaves

Found on faskitchen.com

Description

Ingredients

• 500 gms prawns, shelled and de-veined
• 2 tbsp oil
• 1 sprig of curry leaves
• 3 tsp ginger garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tbsp black pepper corns
• 1/4 tsp fennel seeds / sombu /saunf
• 1 tsp red chili powder
• 1/4 tsp garam masala
• 1/2 tsp turmeric powder
• salt to taste

Directions

• Clean the prawn thoroughly and cook them along with turmeric in a pan. The prawns will give out water on its own. Cook till all the water is dried up from the prawns. Once the water is dried up, switch off the flame.
• Lightly dry roast the cumin seeds, coriander seeds, black pepper corns, fennel seeds and make it to a fine powder in a dry grinder.
• Heat oil in a non stick pan and add the curry leaves.
• Now add the ginger garlic paste and fry on low heat till the raw smell vanishes.
• Throw in the prawns and fry for another couple of minutes. Do not over fry as the prawns will become hard if you overcook it.
• Toss in the ground spice powder, red chili powder, garam masala powder, salt and mix in well.
• If necessary add in some water to prevent the masala from getting burnt.
• When the raw smell from the masala has gone, switch off the flame and serve hot.