Era - shrimp / prawn; milagu - black pepper; varuval fry
I made this shrimp pepper fry recently, as I wanted to make a very spicy version. I am not sure if this recipe belongs to any regional cuisine or a traditional one. I coined it as per my taste with coconut oil and black pepper. Mostly I pick up the shrimp in the freezer aisle, as it is more comfortable for me than selecting from fresh lot. In this recipe I have used frozen unpeeled raw shrimp. I put them in water and leave at room temperature for an hour to defrost.Then I ground this pepper based masala and stir-fried till oil shows up. Freshly made masala made this curry very delicious. Try and enjoy this spicy pepper fry :)
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| Shrimp pepper fry |
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| Chapati, prawn pepper fry and spinach dal....yummy platter:) |
Ingredients:
Shrimp - 20 numbers
salt - to taste
lemon - 1/8 fruit
red onion - 1
tomato puree - 1/2 cup
garam masala powder - 1 tsp
turmeric powder - 1/2 tsp
green chilly - 3
curry leaves - 1 sprig
To fry and grind:
coriander seed - 1 tbsp
black pepper - 1 tbsp
cumin - 1/2 tsp
fennel seeds - 1tsp
shallot -3
garlic - 6
coconut oil - 2 tbsp + 1/2 tsp
Method:
Heat 1/2 tsp coconut oil in a wok. Fry the shallot, garlic till golden color. Take out.
Fry the other items mentioned for 30 seconds. Let cool and grind to a fine paste with 2 tbsp water.
Clean the shrimp, add some salt, turmeric powder, lemon juice. while it is marinating, heat 2 tbsp coconut oil in a wok.
Add curry leaves, finely chopped onion, 1/2 tsp sugar, green chillies and fry till it turns golden.
Add tomato puree and wait till raw smell goes.
Put the cleaned shrimp, prepared masala, garam masala, salt and cook covered for 10 minutes.
If needed open the lid, add some more coconut oil and fry till it is almost a dry curry.
Shrimp pepper curry is ready!
Serving suggestions:
Serve as side dish with chapati or rice.
Tastes great with curd rice:)
