Chettinad region in the South Indian state of Tamilnadu is known for its fiery non-vegetarian dishes. So here comes my version of a spicy and tangy Prawn Pepper Fry in a true Chettinad style. Do try this delicious recipe and relish with plain steamed rice or with any other form of rice or Indian bread. So check for a step by step guide with pictures to prepare it.
- 250 gms. prawns, cleaned & deveined
- salt to taste
- 1 tsp. turmeric powder
- 3 tbsp. oil
- 2-3 green cardamoms
- 2" cinnamon stick
- 5-6 cloves
- 2 star anise
- 1 tsp. mustard seeds
- 1 tsp. fennel seeds
- pinch of fenugreek seeds
- 3 onions, sliced
- 1 tbsp. garlic, sliced
- 1 tbsp. ginger, sliced
- 2-3 green chilies, slit
- 2 sprigs curry leaves
- 1/4 tsp. asafoetida
- 2 tomatoes, chopped
- 1 tsp. garam masala powder
- 1 tsp. red chili powder
- 1 tbsp. coriander powder
- 1 tsp. cumin powder
- 1 tbsp. pepper powder, coarsely ground
- handful of coriander leaves, chopped
- juice of 1/2 lime
Marinate the prawns with a pinch of salt, turmeric powder and red chili powder for 10-15 minutes.
Make a paste of all the dry powdered spices (garam masala powder, turmeric powder, coriander powder, cumin powder and red chili powder) except salt with some water to form a paste. Keep aside.
Heat 1 tbsp. oil in a pan and fry the prawns for 2-3 minutes. Drain and keep aside. Heat the remaining oil and temper with whole spices - mustard seeds, fennel seeds, fenugreek seeds, cinnamon, cardamoms, cloves, asafoetida and star anise. Saute for a few seconds.
Now add the onion, ginger, garlic, green chilies and curry leaves. Fry till light brown. Add the tomatoes and saute till it is mashed.
Add the spice paste and fry till the oil separates. Add the fried prawns and salt to taste. Mix everything well and add 1/2 cup water.
Cover and cook for 2-3 minutes on a low flame. When done, add the pepper powder, coriander leaves and lime juice. Give it a stir and serve hot with either rice or chapattis.
Marinate prawns with a pinch of salt, turmeric powder & red chili powder.
Heat oil & saute for 2-3 minutes or till it changes colour. keep aside.
Take turmeric powder, red chili powder, coriander powder, cumin powder and
garam masala powder ...
....in a bowl and make a paste by adding some water. Keep aside.
Heat oil in a pan and temper with mustard seeds, fennel seeds, fenugreek
seeds, cinnamon, cardamoms, cloves, asafoetida & star anise. Allow it to
Add onion, ginger, garlic, green chilies & curry leaves. Saute till light brown.
Add the tomatoes and fry till it is mashed.
Then add the spice paste and fry till oil separates.
Add 1/2 cup water & cook, covered for 2-3 minutes on a low flame.
When done, add coriander leaves, pepper powder & lime juice. Give it a stir.
Serve with either rice or chapattis.