Coromandel Eral Varuval
Prawns fresh off the boat along the Coromandel coast, marinated in a fiery red masala and dry-fried with curry leaves and shallots, a fisherfolk household favourite.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 10 g
- carbs
- 7 g
- fibre
- 1 g
- protein
- 26 g
- calories
- 220 kcal
Instructions
- 1
Mix the cleaned prawns with red chilli powder, turmeric, coriander powder, ginger-garlic paste, lemon juice and salt. Rest for 20 minutes.
- 2
Heat gingelly oil in a kadai (deep pan). Add sliced shallots and fry until soft and lightly golden.
- 3
Add curry leaves. Fry them for a few seconds.
- 4
Spread the marinated prawns in the kadai in a single layer.
- 5
Cook on medium-high heat and toss occasionally. Let the prawns brown nicely instead of stewing in liquid.
- 6
Cook for 8-10 minutes until the prawns are just done. The masala (spice mix) should stick to them dry and glossy.
- 7
Do not overcook the prawns. They can turn rubbery very quickly.
- 8
Serve hot as a starter or as a side dish with rice.
Chef's tips
Prawns cook very quickly. Take them off the heat as soon as they turn pink and curl so they do not turn tough. Fresh curry leaves and gingelly oil give the best coastal flavour.
Ingredient substitutions
- prawns → squid, with slightly longer cooking time
Storage
Best eaten fresh; refrigerate leftovers for up to a day.
Reheating
Reheat briefly in a hot pan; avoid microwaving as it toughens the prawns.
Common mistakes to avoid
- •Overcooking the prawns, which makes them tough and rubbery.
- •Adding water to the pan, which turns the dry fry into a gravy.
Serving suggestions
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