Prawn Pepper Fry or the Chettinad Eral Varuval is another of the seafood recipes from the cuisine of Chettinad. Made with typical chettinad spices, this is as easy and simple as it can be.
Eral means prawns in tamil and varuval means fried item and hence the name of my dish. Though more often I only hear eraa instead of eral when the fish sellers call out in the streets of Chennai. Or did I have a hearing problem???
When we talk of the chettinad, a famous cuisine from the South Indian state of Tamil Nadu, you think spice. Nothing can come close to the variation of spices used in their food.
The chettinad cuisine has a predominant use of fennel, black pepper, coriander seeds among other spices. Altogether they bring out a nice aroma, texture and flavor to any non veg dish.
By now you must have knows my love for the south indian cuisine and in particular the tamil cuisine, staying true to the place that I was brought up in, tamil nadu.
The Chettinad Eral Varuval or the prawn pepper fry are pretty famous in Chennai, Tamil Nadu. You will find it at most restaurants that serve non – veg.
As we cannot eat the non – veg outside in Chennai, unless they have halaal meat there, but with sea food it is different story. We can definitely have it at any place in Tamil Nadu. And with Chennai being a coastal city we get the most fresh sea food there. And this Chettinad eral varuval or the prawn pepper fry is no different either.
Made with the typical chettinad spices, the chettinad eral varuval or the prawn pepper fry recipe is very, very tasty. As the seafood gets cooked very fast, it will be very easy process to make this dish too.
Let’s get started with the Prawn Pepper Fry or the Chettinad Eral Varuval
- 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
Clean the prawn thoroughly and cook them along with turmeric in a pan. The prawns will give out water on it's 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.
For more similar recipes, you can go through the following recipes which are as easy as this one
Until next time,
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