Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chettinad prawn pepper fry. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Prawn is low calorie and exceptionally tasty sea food. Chettinad prawn pepper fry is a famous authentic cuisine from the South India state of Tamil Nadu. Prawn Pepper Fry or the Chettinad Eral Varuval is another of the seafood recipes from the cuisine of Chettinad.
Chettinad Prawn Pepper Fry is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Chettinad Prawn Pepper Fry is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have chettinad prawn pepper fry using 25 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chettinad Prawn Pepper Fry:
- Prepare 250 gm prawns, cleaned & devein
- Make ready to taste salt
- Make ready 1 tsp. turmeric powder
- Make ready 3 tbsp. oil
- Make ready 2-3 green cardamoms
- Prepare 2 inch cinnamon stick
- Take 5-6 cloves
- Make ready 2 star anise
- Take 1 tsp. mustard seeds
- Prepare 1 tsp. fennel seeds
- Make ready pinch fenugreek seeds
- Get 3 onions, sliced
- Make ready 1 tbsp. garlic, sliced
- Get 1 tbsp. ginger, sliced
- Get 2-3 green chilies, slit
- Get 2 sprigs curry leaves
- Prepare 1/4 tsp. asafoetida
- Make ready 1 tbsp. coriander powder
- Make ready 2 tomatoes, chopped
- Make ready 1 tsp. cumin powder
- Take 1 tsp. garam masala powder
- Prepare 1 tbsp. pepper powder, coarsely ground
- Get 1 tsp. red chilli powder
- Take 1/2 cup coriander leaves, chopped
- Prepare as needed juice of 1/2 lime
To begin making the Chettinad Dry Pepper Chicken Recipe, clean the chicken thoroughly and wash it well. Spicy Chettinad Pepper Chicken Fry or Roast is made with whole ground spices, is fragrant, fiery hot and a popular Tamil Chicken recipe. Like any other non-veg item, this too is a very delicious item in chettinad cuisine. Liver though little bit high in fat content, is a good source of iron.
Instructions to make Chettinad Prawn Pepper Fry:
- Marinate the prawns with a pinch of salt, turmeric powder and red chilli 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 chilli 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.
- 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 the fried prawns and salt. Mix well.
- 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 chapatis.
It is very good for young children, pregnant ladies and for lactating young moms. One thing to be taken note of while preparing. Cauliflower Pepper fry is one of the famous Chettinad Recipe which can be taken with rice, chappathi, poori or even dosa. Chettinad prawn curry is thus very different from any other prawn curry hailing from the coasts of India like Prawn Gussi (Goa) or Malai Curry (Bengal). The masala for Chettinad prawns includes fenugreek seeds, cumin seeds, poppy seeds, pepper and mustard seeds.
So that’s going to wrap this up for this special food chettinad prawn pepper fry recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
