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The ingredients needed to cook Chettinad Prawn Pepper Fry:
- Provide 250 gm prawns, cleaned & devein
- Get to taste salt
- Prepare 1 tsp. turmeric powder
- Get 3 tbsp. oil
- Prepare 2-3 green cardamoms
- Prepare 2 inch cinnamon stick
- Prepare 5-6 cloves
- Use 2 star anise
- Take 1 tsp. mustard seeds
- You need 1 tsp. fennel seeds
- Prepare pinch fenugreek seeds
- Provide 3 onions, sliced
- Get 1 tbsp. garlic, sliced
- You need 1 tbsp. ginger, sliced
- Prepare 2-3 green chilies, slit
- Use 2 sprigs curry leaves
- Take 1/4 tsp. asafoetida
- Get 1 tbsp. coriander powder
- You need 2 tomatoes, chopped
- You need 1 tsp. cumin powder
- Use 1 tsp. garam masala powder
- You need 1 tbsp. pepper powder, coarsely ground
- You need 1 tsp. red chilli powder
- Provide 1/2 cup coriander leaves, chopped
- Provide as needed juice of 1/2 lime
Steps to make Chettinad Prawn Pepper Fry:
- Marinate the prawns with a pinch of salt, turmeric powder and red chilli 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 chilli 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. Saute for a few seconds.
- Add onion, ginger, garlic, green chilies & curry leaves. Saute till light brown.
- Add the tomatoes and fry till it is mashed.
- Then add the spice paste and fry till oil separates.
- Add the fried prawns and salt. Mix well.
- Add 1/2 cup water & cook, covered for 2-3 minutes on a low flame.
- When done, add coriander leaves, pepper powder & lime juice. Give it a stir. Serve with either rice or chapatis.
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