Prawns Pepper Fry

Posted on August 20, 2016 Updated on August 20, 2016

It’s been a year since I posted any post in my blog. yup things happened and I got married and moved to Bangalore with my Husband. I won’t cook on a daily basis before marriage but after marriage I turned out to be a full time cook. I find myself amused at doing things and fitting myself in managing the house work…still working on it. Today I made Prawns pepper fry and it turned out to be great. So i had this urge to post it on my blog, Finally I sat down and writing this post…Hell yeah I am doing it after a year gap. Recently, I went to Velankani with my Husband’s family and this dish is inspired from a pepper prawn fry we had at Hotel Sea Gate. To tell you the truth, that dish is not up to the mark (I found that prawns were too small for tat dish) but what made me to recreate it, is the combination of pepper with prawns.

Ingredients

Prawns- 400 Gms

Onion- 2 Medium sized (Finely Chopped)

Tomato- 1 no

Ginger Garlic Paste- 1 &1/2 tsp

Turmeric powder- 1/4 tsp

Chilli powder- 1/2 Tsp

Coriander Powder- 1/2 tsp

Cumin Powder- 1/2 tsp

Pepper Powder- 2 to 3 tsp

Salt to taste

oil

Curd- 2 dollops of curd

Dried Red chilli- 2 no

curry leaves- 2 springs

Mustard seeds

Preparation

1. Clean and devein the prawns and marinate it with turmeric powder.
2. In a pan pour generous amount of oil, add mustard seeds, dried red chillies and curry leaves.
3. Add finely chopped onions, wait until it gets translucent in colour. Now add the diced tomatoes, wen the tomatoes turn mushy add the ginger garlic paste. When the raw smell of ginger and garlic leaves, add chilli powder, turmeric powder and a pinch of salt.
4. Add the marinated prawns and cook for 5 minutes. Now add 2 dollops of curd, You can increase the curd quantity if you want it in a semi gravy condition.
5. Now water oozes out the prawns, you will get a gravy condition. Add in the coriander powder, 2tsp pepper powder and  1/2 tsp of Cumin powder.Mix well.
6. After a few minutes you can find all the water gets absorbed and the oil oozes out. Season it with some salt and a dash of pepper powder. Toss it well.
7. Add in some curry leaves as a final touch.

Note:

You can add more curd if u want this in gravy form. Make sure that the curd you use is not too sour. If you are using sour curd reduce the tomato quantity in order to balance the tangy flavour.

You can add more pepper powder and chilli powder it is purely depends on your spice tolerance. My suggestion would be use less amount of chilli powder and use more of pepper powder.

Don’t add too much coriander powder, pepper is the queen of this recipe. coriander powder act as a binding agent, it gives consistency to the gravy. Too much of it would literally ruin your dish.

In this recipe I diced the prawns into two pieces so it will get coated well with the masalas.

Serve it with hot steamed rice and Tomato rasam.