This is a popular South Indian stir-fried snack where marinated prawns are deep-fried and tossed in masala redolent of black pepper. Simple to make, ideal for the season and an instant hit with guests. The pepper in it helps you beat the cold and the prawns are an ideal way to warm your soul. The chef here uses Canola oil to make it healthier without compromising on the taste.
Prawn pepper fry
Ingredients
Prawns 16 nos
Salt 2 tsp
Onions 400 g
Tomatoes 400 g
Canola oil 150 ml
Green cardamom 4 nos
Cinnamon 2 nos
Pather ke phool (Black stone flower) 1small piece
Curry leaves 10 g
Ginger paste 50 g
Garlic paste 50 g
Turmeric 2tsp
Coriander powder 2 tbsp
Black pepper powder 2 tbsp
Lemon 1 no
Fresh green coriander 2 tbsp
Method
Clean and devein prawns, apply salt and keep aside. Finely chop onions and tomatoes and keep aside.
Heat Canola oil and add green cardamom, cinnamon and Pathar ke phool. Once they splutter, add onions and curry leaves. Sauté until transparent. Add ginger and garlic paste and sauté well. Add turmeric, coriander powder and half the black pepper powder. Sauté for a while, then add tomatoes. Cook for 10 minutes, then add the prawns and salt and remaining pepper powder.
Squeeze lemon and it take off the flame. Garnish with freshly chopped coriander. Serve hot.
Do not overcook prawns or they will get too chewy.
Chef Kunal Kapur is Executive Sous Chef, Leela Kempinski, Gurgaon. Kapur’s specialisation is in Indian curries and kababs. He is also one of the judges of MasterChef India on Star Plus.
