Name: Chettinad Prawn Pepper Fry recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 250 gms. prawns; salt to taste; 1 tsp, turmeric powder; 3 tbsp. oil; 2-3 green cardamoms; 2" cinnamon stick; 5-6 cloves; 2 star anise; 1 tsp. mustard seeds; 1 tsp. fennel seeds; pinch of fenugreek seeds; 3 onions, sliced; 1 tbsp. garlic, sliced; 1 tbsp. ginger, sliced; 2-3 green chilies, slit; 2 sprig curry leaves; 1/4 tsp. asafoetida; 2 tomatoes, chopped; 1 tsp. garam masala powder; 1 tsp. red chili powder; 1 tbsp. coriander powder; 1 tsp. cumin powder; 1 tbsp. pepper powder, coarsely ground; handful of coriander leaves, chopped; juice of 1/2 lime

ABOUT Chettinad Prawn Pepper Fry RECIPE

Chettinad region in the South Indian state of Tamilnadu is known for its fiery non-vegetarian dishes. So here comes my version of a spicy and tangy Prawn Pepper Fry in a true Chettinad style. Do try this delicious recipe and relish with plain steamed rice or with any other form of rice or Indian bread.

Ingredients Serving: 4

250 gms. prawns
salt to taste
1 tsp, turmeric powder
3 tbsp. oil
2-3 green cardamoms
2" cinnamon stick
5-6 cloves
2 star anise
1 tsp. mustard seeds
1 tsp. fennel seeds
pinch of fenugreek seeds
3 onions, sliced
1 tbsp. garlic, sliced
1 tbsp. ginger, sliced
2-3 green chilies, slit
2 sprig curry leaves
1/4 tsp. asafoetida
2 tomatoes, chopped
1 tsp. garam masala powder
1 tsp. red chili powder
1 tbsp. coriander powder
1 tsp. cumin powder
1 tbsp. pepper powder, coarsely ground
handful of coriander leaves, chopped
juice of 1/2 lime

Instructions

Marinate the prawns with a pinch of salt, turmeric powder and red chili powder for 10-15 minutes.
Make a paste of all the dry powdered spices (garam masala powder, turmeric powder, coriander powder, cumin powder and red chili powder) except salt with some water to form a paste. Keep aside.
Heat 1 tbsp. oil in a pan and fry the prawns for 2-3 minutes. Drain and keep aside. Heat the remaining oil and temper with whole spices - mustard seeds, fennel seeds, fenugreek seeds, cinnamon, cardamoms, cloves, asafoetida and star anise.
Now add the onion, ginger, garlic, green chilies and curry leaves. Fry till light brown. Add the tomatoes and saute till it is mashed.
Add the spice paste and fry till the oil separates. Add the fried prawns and salt to taste. Mix everything well and add 1/2 cup water.
Cover and cook for 2-3 minutes on a low flame. When done, add the pepper powder, coriander leaves and lime juice. Give it a stir and serve hot with either rice or chapattis.

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