Prawn Pepper fry with Curry Leaves, Karuveppilai Iral milagu varuval

Recipe for Prawn Pepper fry with Curry Leaves, Karuveppilai Iral milagu varuval. கருவேப்பிலை இறால் மிளகு வறுவல். Recipe with step by step pictures.

This simple recipe of Prawn pepper fry comes together in minutes. This recipe is usually done with small prawns or what we call it as podi Iral in Tamil. Prawns are roasted along with freshly cracked black pepper and finely chopped curry leaves. It is finally finished with a dollop of ghee. It goes so well as a side dish with rice.

Here is how to do it.
First lets clean the prawns. To devein the Prawn, slit in the middle so the veins are exposed. Remove the black veins. Wash it once in water and the Prawns are ready.

Take a bowl and add in quarter teaspoon of salt and turmeric powder to the cleaned prawns. Mix well and let it marinate for ten minutes.

Here is the masala you will need to make this Prawn Pepper Fry.

Make sure that the curry leaves are finely chopped so it will coat the prawns well when cooked.

Roasting the Prawns
Heat coconut oil in a pan and add in the finely chopped small onions (Indian shallots), ginger and garlic (crush the ginger and garlic in a mortar and pestle and add) and curry leaves. Add in the remaining salt.

Saute well for 4-5 minutes till the shallots are nice and golden.

Add in the marinated prawns and the black pepper powder.

Saute for 3-4 minutes. Prawns cook real fast. So keep sauteing continuously so the masalas adhere well. Once the Prawns are cooked and nicely roasted, finally add in a teaspoon of ghee. Roast for another minute.

Remove the pan and squeeze half a lemon. Serve immediately.

This goes very well with rice.

Prawn Pepper fry with Curry Leaves, Karuveppilai Iral milagu varuval

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Recipe for Prawn Pepper fry with Curry Leaves, Karuveppilai Iral milagu varuval. கருவேப்பிலை இறால் மிளகு வறுவல். Recipe with step by step pictures.

• Total Time: 25 mins
• Yield: 3 servings 1x

Ingredients

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• 250 grams Prawns, preferably small variety
• 1/4 teaspoon salt + 1/4 teaspoon salt
• 1/2 teaspoon turmeric powder
• 2 tablespoon coconut oil
• 10 small onion – Indian shallots, finely chopped
• 1/4 inch piece ginger
• 5 cloves garlic
• 2 sprigs curry leaves, finely chopped
• 2 teaspoon black pepper powder
• 1 teaspoon ghee
• 1 teaspoon lemon juice

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Instructions

1. To devein the Prawn, slit in the middle so the veins are exposed. Remove the black veins. Wash it once in water and the Prawns are ready.
2. Take a bowl and add in quarter teaspoon of salt and turmeric powder to the cleaned prawns. Mix well and let it marinate for ten minutes.
3. Heat coconut oil in a pan and add in the finely chopped small onions (Indian shallots), ginger and garlic (crush the ginger and garlic in a mortar and pestle and add) and curry leaves. Add in the remaining salt.
4. Saute well for 4-5 minutes till the shallots are nice and golden.
5. Add in the marinated prawns and the black pepper powder.
6. Saute for 3-4 minutes. Prawns cook real fast. So keep sauteing continuously so the masalas adhere well. Once the Prawns are cooked and nicely roasted, finally add in a teaspoon of ghee. Roast for another minute.
7. Remove the pan and squeeze half a lemon. Serve immediately.
8. This goes very well with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Side Dish
• Cuisine: Tamilnadu