If you're looking for a spicy and flavourful seafood dish, you can't go wrong with Chettinad prawn pepper fry. This South Indian dish is made with juicy prawns and a blend of aromatic spices that will tantalize your taste buds.
It's a popular dish in Chettinad cuisine, which is known for its bold flavours and use of local ingredients.
The recipe for Chettinad prawn pepper fry is relatively simple but packs a punch in terms of flavour.
The dish is made by marinating the prawns in a blend of spices and then stir-frying them with freshly ground pepper masala.
The result is a hot and spicy dish that's perfect for seafood lovers who enjoy a bit of heat in their meals.
If you're looking to try something new, Chettinad prawn pepper fry is definitely worth a try.
Key Takeaways
- Chettinad prawn pepper fry is a flavourful and spicy seafood dish that's popular in South Indian cuisine.
- The dish is made by marinating prawns in a blend of spices and stir-frying them with freshly ground pepper masala.
- Chettinad prawn pepper fry is best served as a side dish with dal and rice.
Chettinad Prawn Pepper Fry Recipe
If you're a fan of seafood and spicy food, then you must try the Chettinad Prawn Pepper Fry recipe. This dish is a popular South Indian (Chettinad) cuisine that is made with fresh prawns and a blend of aromatic spices.
Ingredients
To make this dish, you'll need the following ingredients:
- 500g prawns (fresh or frozen)
- 2 tbsp coconut oil
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 2 dried red chilies
- 1 onion (finely chopped)
- 1 tbsp ginger-garlic paste
- 2 tomatoes (finely chopped)
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp red chili powder
- Salt (to taste)
- 1 tsp pepper powder
- A few curry leaves
- Coriander leaves (to garnish)
Preparation Steps
To prepare the prawns, you'll need to:
- Clean and devein the prawns. If you're using frozen prawns, thaw them before using.
- Marinate the prawns with turmeric powder, red chili powder, and salt for 10-15 minutes.
Cooking Method
To cook the Chettinad Prawn Pepper Fry, follow these steps:
- Heat coconut oil in a pan and add fennel seeds, cumin seeds, black peppercorns, dried red chilies, and curry leaves. Let it sizzle.
- Add the finely chopped onions and fry for 5-6 minutes until the onions are brown.
- Add ginger-garlic paste and sauté for a minute.
- Add chopped tomatoes and cook until the tomatoes are mashed.
- Add coriander powder, garam masala powder, and red chili powder. Fry until the oil separates.
- Add the marinated prawns and mix well. Cook for 5-7 minutes on medium heat.
- Add pepper powder and mix well.
- Garnish with coriander leaves and serve hot.
The Chettinad Prawn Pepper Fry is a flavourful dish that is perfect for seafood lovers. The combination of spices and prawns gives the dish a unique aroma and flavour.
Serve it as a side dish with rice or enjoy it as a main course.
Serving and Pairing Suggestions
Accompaniments
Chettinad Prawn Pepper Fry is a versatile dish that can be served as a side dish with steamed rice or Indian bread for lunch or dinner.
The dish is spicy and flavourful, and it pairs well with the mildness of steamed rice. You can also serve it with Indian bread like naan or roti.
To balance the heat of the prawn pepper fry, you can serve it with a cooling raita made with yoghurt, cucumber, and mint. The raita will also add a refreshing element to the meal.
If you want to add some crunch to the meal, you can serve the prawn pepper fry with a side of stir-fried bell pepper or capsicum. The sweetness of the bell pepper will complement the spiciness of the prawn pepper fry.
Wine Pairing
If you want to enjoy Chettinad Prawn Pepper Fry with wine, it is best to pair it with a light-bodied red wine like Pinot Noir or Beaujolais.
The wine should have a low tannin content to balance the spiciness of the dish.
If you prefer white wine, you can pair the prawn pepper fry with a crisp and acidic wine like Sauvignon Blanc or Pinot Grigio. The acidity of the wine will cut through the richness of the dish.
Remember to serve the wine slightly chilled, and enjoy it in moderation.
Nutritional Information
Here's the approximate nutritional information for a serving of Chettinad Prawn Pepper Fry:
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Fat | 12 g |
| Carbohydrates | 4 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 170 mg |
| Sodium | 360 mg |
| Potassium | 270 mg |
| Fiber | 1 g |
| Sugar | 1 g |
| Vitamin A | 4% |
| Vitamin C | 8% |
| Calcium | 4% |
| Iron | 10% |
| Protein | 22 g |
Frequently Asked Questions
What are the key spices needed for an authentic Chettinad prawn pepper fry?
The key spices required for an authentic Chettinad prawn pepper fry are fennel seeds, cinnamon, cloves, cumin seeds, coriander seeds, and black pepper.
These spices are roasted and ground to make a masala that gives the dish its unique flavour.
Could you guide me through the steps to make a Chettinad prawn pepper fry at home?
Sure! To make a Chettinad prawn pepper fry at home, you will need to clean and devein fresh prawns.
Then, you will need to roast and grind the spices, and fry the prawns with the masala.
You can find a detailed recipe with step-by-step instructions here.
What's the secret to getting the perfect flavour in a Chettinad prawn masala?
The secret to getting the perfect flavour in a Chettinad prawn masala is to use fresh spices and roast them properly.
It is also important to use fresh and good quality prawns.
Cook the prawns just enough so that they are cooked through but still tender and juicy.
Are there any tips for selecting prawns for a pepper fry dish?
Yes, there are a few tips for selecting prawns for a pepper fry dish.
Look for fresh prawns that have a firm texture and a shiny, translucent appearance. Avoid prawns that have a slimy or dull appearance, as they may not be fresh. Also, make sure to devein the prawns properly before cooking.
How can I adjust the heat level in a prawn pepper masala without compromising the taste?
To adjust the heat level in a prawn pepper masala without compromising the taste, you can use fewer or more black peppercorns depending on your preference.
You can also add or reduce the amount of red chilli powder or green chillies used in the recipe.
What are some traditional side dishes to serve with a Chettinad prawn pepper fry?
Some traditional side dishes to serve with a Chettinad prawn pepper fry are steamed rice, rasam, sambar, or any other South Indian style curry.
You can also serve it with a simple salad or raita to balance out the heat and spice of the dish.