Prawn Pepper Fry or even the Chettinad Eral Varuval is yet another from the sea food recipes in the cuisine of Chettinad. Created using typical chettinad spices, this is because quick and simple as possible.
Eral means prawns in tamil and varuval means fried item and and so the name of my dish. Though more frequently I only hear eraa rather of eral once the fish sellers on-site visit within the roads of Chennai. Or did I've got a hearing problem.
Whenever we talk from the chettinad, a famous cuisine in the South Indian condition of Tamil Nadu, you believe spice. Nothing may come near to the variation of spices utilized in their food.
The chettinad cuisine includes a predominant utilization of fennel, pepper, coriander seeds among other spices. Altogether they convey out a pleasant aroma, texture and flavor to the non veg dish.
By isn't it about time have knows my passion for the south indian cuisine especially the tamil cuisine, remaining in keeping with the area which i was introduced in, tamil nadu.
The Chettinad Eral Varuval or even the prawn pepper fry are pretty famous in Chennai, Tamil Nadu. It will be for the most part restaurants that provide non veg.
Once we cannot consume the non veg outdoors in Chennai, unless of course they've halaal meat there, however with ocean food it's different story. We are able to certainly get it from anywhere in Tamil Nadu. With Chennai as being a seaside city we make the most fresh ocean food there. Which Chettinad eral varuval or even the prawn pepper fry isn't any different either.
Created using the normal chettinad spices, the chettinad eral varuval or even the prawn pepper fry recipe is extremely, very tasty. Because the sea food will get cooked extremely fast, it will likely be super easy tactic to get this to dish too.
Let’s get began using the Prawn Pepper Fry or even the Chettinad Eral Varuval
Prawn Pepper Fry, Chettinad Eral Varuval
Another from the sea food delicacy in the Chettinad cuisine. A famous cuisine in the South India condition of Tamil Nadu. Noted for it's amazing spices, this chettinad eral varuval or even the prawn pepper fry recipe will remain in keeping with it's origins.
15 min Prep Time
15 min Prepare Time
30 min Total Time
- 500 gms prawns, shelled and de-veined
- 2 tablespoons of oil
- 1 sprig of curry leaves
- 3 teaspoon ginger root garlic clove paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 tablespoons of pepper corns
- 1/4 teaspoon fennel seeds / sombu /saunf
- 1 teaspoon red chili powder
- 1/4 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- salt to taste
- Clean the prawn completely and prepare them together with turmeric inside a pan. The prawns can give out water by itself. Prepare till all of the water is dried out in the prawns. When the water is dried out, turn off the flame.
- Gently dry roast the cumin seeds, coriander seeds, pepper corns, fennel seeds and reach an excellent powder inside a dry grinder.
- Heat oil inside a non-stick pan and add some curry leaves.
- Now add some ginger root garlic clove paste and fry on low heat up until the raw smell vanishes.
- Toss in the prawns and fry for an additional short while. Don't over fry because the prawns will end up hard should you overcook it.
- Toss in the earth spice powder, red chili powder, garam masala powder, salt and blend in well.
- If required include water to avoid the masala from getting burnt.
- Once the raw smell in the masala went, turn off the flame and serve hot.
Cuisine: South Indian Recipe Type: Side Dish
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