Non vegTamil Nadu
Eral varuval
Prawns roasted with pepper, fennel and curry leaves until they shine. Fork optional, fingers essential.
30 minTime
27 gProtein each
hotSpice
The prawn roastMake it your way
Grandma's wayThe original. Handle with reverence.
The original243kcal
27 gprotein
3 gfibre
30minutes
Prawns (shrimp)500 g, cleaned and deveined
Turmeric (ground turmeric)¼ tsp
Red chilli powder (indian red chili powder)2½ tsp
Salt1 tsp
Cooking oil (vegetable oil)3 tbsp
Fennel seeds1 tsp
Curry leaves2 sprigs
Shallots12, finely chopped
Ginger garlic paste1½ tbsp
Tomato1 small, finely chopped
Coriander powder (ground coriander)2 tsp
Black pepper1 tsp, freshly crushed
Lemon juice2 tspMethod
- 1Toss the prawns with turmeric, half the chilli powder and a pinch of salt. Rest for 15 minutes.
- 2Heat the oil, add fennel and curry leaves, then the shallots, and fry until golden. Add the ginger garlic paste and fry until the raw smell goes.
- 3Add the tomato, the rest of the chilli powder, coriander powder and salt. Cook until the tomato breaks down and oil separates.
- 4Add the prawns and cook on high, tossing often, until they curl and turn opaque.
- 5Add the pepper and lemon juice and toss until dry and glossy.
Serve it like thisServe hot in a small bowl with curry leaves on top, next to rasam rice or sambar rice and a wedge of lemon.