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Prawn Masala Fry Recipe – Spicy & Easy Eral Varuval

Prawn Masala Fry Recipe – Spicy & Easy Eral Varuval

If you’re looking for a quick, spicy, and flavorful seafood dish, this Prawn Masala Fry (Eral Varuval) is the perfect recipe
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Total Time 25 minutes
Servings: 5
Course: Lunch, Side Dish
Cuisine: SouthIndian
Ingredients Method Notes

Ingredients
  

  • Oil - ground nut Oil - 1/2 cup

    Mustard seeds - 11/2 tsp

    Small Onions(sliced) - one hand full

    Some Curry leaves

    Ginger Garlic paste - 2 full tsp

    Chilli Powder - 1 tbsp

    Turmeric Powder - 1/2 tsp

    Needed salt

    For Marination of Prawns:

    Prawns (medium) - 1/2 kg/500gms

    Salt as needed

    Turmeric powder - 1/4 tsp

    Chilli powder - 1 tsp

    Ginger Garlic paste - 1/2 tsp

    Dry Masala:

    Fennel Seeds/Sombu - 1 tsp

    Cumin - 1 tsp

    Pepper - 1 tsp

    Coriander Seeds - 2 tsp

    Cinnamon/pattai - 1 small stick

    Cloves/lavangam - 4

Method
 

  1. Marinate Prawns:
    Take Washed veined prawns in a mixing bowl add needed salt,Turmeric powder,Chilli powder Ginger garlic paste mix them thoroughly & keep aside for 20 min.
    Prepare dry Masala Powder:
    2.Dry Roast Fennel seeds,Cumin,Pepper,Coriander seeds,Cinnamom,Cloves till nicely aromatic.
    3. Switch off cool down & grind to a powder Keep Ready.
    Make Prawn fry:
    4.Heat Oil in pan add mustard to splutter.
    5.Add some curry leaves then chopped onions Saute till the become golden.
    6.Now add Ginger Garlic paste Saute till rawness goes off.
    7.Add marinated prawn with chilli powder,Turmeric powder &adjust needed salt for the whole dish.
    8.Nicely mix & roast the prawn.
    9.It will cook in its own Juices.
    10.Its medium sized prawn so it will take 3-4 minutes.
    11.Now add Masala podi nicely roast for a minute & you are done.
    Prawn Masala Fry Recipe – Spicy & Easy Eral Varuval

Notes

  • Always use fresh or properly thawed prawns
  • Cook on medium flame for best texture
  • Avoid adding water while cooking
  • Fresh masala powder gives authentic flavor
  • Do not overcook — timing is key