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CHETTINAD PEPPER PRAWN FRY/CHETTINAD MILAGU ERAL VARUVAL


CHETTINAD PEPPER PRAWN MASALA/CHETTINAD MILAGU ERAL VARUVAL

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.


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.


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.

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 VARUVA

Chettinad Eral varuval recipes:

prep time:15 min
cooking time:15 min
total time:30 min

recipes:side
cuisines:chettinad
serves:2 no

Ingredients:

  • Prawns-500 grams
  • Oil- 2tbsp
  • Onion chopped-1 no
  • Green chilli-1 no
  • Ginger&garlic paste-1 tbsp
  • Curry leaves- a spring
  • coriander powder-1 tbsp
  • Salt as required
  • Garam masala powder-1 tsp
  • Water - 2 tbsp

To make powder:

  • Sombu/fennel seeds-1 tbsp
  • Cumin seeds/jeera-1 tbsp
  • Pepper/milagu-2 tbsp

Method:

  1. Clean the prawn thoroughly and keep aside.
  2. Take cumin seeds, fennel seeds and black pepper corns in a blender and make it to a fine powder .
  3. Heat oil in a non stick pan and add the curry leaves.
  4. Add onion chopped and saute lightly colour changed.
  5. Now add the ginger garlic paste and fry on low heat till the raw smell vanishes.
  6. 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.
  7. Toss in the ground spice powder, coriander powder and garam masala powder, salt and mix in well.
  8. If necessary add in some water to prevent the masala from getting burnt.
  9. When the raw smell from the masala has gone, switch off the flame and serve hot.

Pictorial:

clean the prawn and keep aside

take  cumin seeds, milagu and fennel seeds in a plate


then take in a blender
and make into fine powder
heat oil in a pan add curry leaves
add onion chopped saute lightly till colour changed
add green chilli
add ginger&garlic paste saute for 2 min
add prawns mix well
then add salt, grained masala powder, coriander powder and garam masala powder 
mix well with prawns
splash little water mix well 
cook till oil sucks out
garnish with coriander leaves
serve with hot rice


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