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prawn-pepper-fry-karuveppilai-milagu-eral-varuval-1-2

Prawn Pepper fry with Curry Leaves, Karuveppilai Iral milagu varuval


  • Author: Kannamma - Suguna Vinodh
  • Total Time: 25 mins
  • Yield: 3 servings 1x

Description

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


Ingredients

Scale
  • 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

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.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu