Sunday, December 27, 2009

Prawn Pepper Fry / Dry - A Kerala-Konkan delicacy

This is a veritable Kerala-Konkani classic recipe - a dry dish of prawns cooked with freshly ground black pepper. Maybe because both prawns and pepper are adored and available in plenty in this region, the two are married together in this dish. Simple and delightful.




If you want to know how to clean and de-vein prawns, check this YouTube video.

Cooking time - 15 mins
Serves - 2 or 3
Heat factor - 6.5 on 10 (on a Konkan palate)

Ingredients:

  • 250 grams Prawns - Cleaned and De-veined - you can retain the tail and legs - looks great
  • 3 tsps Pepper powder - Freshly ground - (tip - with mortar and pestle if possible)
  • 50 gms Ginger + Garlic paste (if you don't have paste - about 8 cloves of garlic and 1 inch of ginger)
  • 4 green chillies
  • 1 medium onion - finely chopped
  • 1 tsp - Red chilly powder
  • 1/2 (half) spoon turmeric powder
  • 4 tsps - cooking oil of choice
  • 3 spoons - coconut gratings
  • 15 curry leaves  
    Method
    1. Marinate the prawns with chilly powder, turmeric powder, pepper powder and salt - longer time the better (minimum 30 minutes).
    2. Smash the green chillies finely with salt and the ginger garlic paste. Ideally use a pestle-mortar again.
    3. heat oil in a pan and fry onions and curry leaves until onions are reddish brown - 
    4. Add the chilli/ginger/garlic mixture and fry for 2 minutes on a medium flame
    5. Add prawns now and a little water (about 5-6 spoons)
    6. Close pan with a lid - keep on a small flame and allow to steam for about 7-10 minutes. Occasionally stir. When the prawns are reddish brown stained- they are ready.
    7. Add coconut about a minute before you remove from the flame.
    8. Enjoy as a side-dish with rice and some fish curry!
      I was allergic to all crustaceans all through my childhood and twenties. Slowly grew out of it, one prawn at a time. Make sure you de-vein your prawns!

      1 comment:

      1. Very easy and yummy recipe!!! I really enjoyed it :).

        ReplyDelete

      If you liked and used this recipe... please send in $10 (just kidding... just write a comment instead)