Prawn is one of my favorite sea food and we can make variety of dishes out of it. Here I am sharing Prawn Pepper Fry, a simple, delicious dish yet quite easy to prepare as well.
Health Benefits : Most people think prawn has very high cholesterol content. Yes all seafood’s has some cholesterol content but they are low in saturated fat and it also contains essential omega 3 fatty acids which our body does not produce. It is also a good source of protein. So we should not avoid seafood’s just because it has some cholesterol content.
Coming to the recipe , we can prepare Prawn Pepper Fry either dry or semi gravy type. Here I have prepared semi gravy type. Freshly grounded powder gives nice aroma and added taste to the dish. Also added garlic which improves your cholesterol level.
Recipe Overview : Prawn seasoned with spices and sauted along with onion, garlic, tomato & curd and finally sauted in pepper powder.
As I already said you can prepare this recipe either dry or semi gravy. If you wish the dish to be dry avoid adding tomato and water.
Prawns Pepper Fry – Iral Milagu Varuval
.............................Have a Quick look.................................
Ingredients Needed:
- Prawn – 500g
- Onion – 2
- Tomato - 1
- Garlic – 10 pods
- Ginger Garlic Paste – 1 ½ tbsp
- Pepper powder – 1 tsp
- Turmeric Powder – ½ tsp
- Red chili Powder – 1 ½ tbsp
- Curd – 2 tbsp
- Red chili – 4
- Oil – as needed
- Salt – as needed
- For Seasoning
- Fennel Seeds – 1 tsp
- Stone Flower (Kalpaasi) – 1
- Cinnamon – ½ inch
- Cloves (Kirambu) – 2
Preparation:
- Clean the prawns and make sure you remove the vein from it. Mostly I used to get the shell removed from the market itself. But they won’t remove veins but it is must to remove it.
- Marinate cleaned prawns by adding turmeric powder, red chili powder and salt. Keep it aside for 30 minutes.
- Prepare fresh homemade ginger garlic paste.
- Crush the garlic pods with the help of wide knife or with the crusher and keep it aside. [Note: Just Crushing is enough, no need to chop it]
Method:
- In a pan add oil, once oil gets heated add all whole spices mentioned in the “For Seasoning” section.
- Then add half of the crushed garlic and red chilies and sauté for a minute.
- Once garlic turns golden brown add finely chopped onion. Sauté until onion turns transparent.
- Add homemade Ginger Garlic paste. Sauté nicely till you get aroma of ginger garlic paste. [Note: Raw smell of ginger garlic must go off]
- Then add tomato and sauté until it smashed completely. [Note: Small pinch of salt can be added which makes tomato to get smashed quickly]
- Sauté for about 5 to 10 minutes in low flame until oil gets separated. [Note: This step is mandatory, only then you will get the best taste. Have patience until oil separatesJ]
- Now add marinated prawns and sauté for 1 to 2 minutes. Sauté gently.
- Add 2 tbsp of curd into it and sauté for 2 minutes in high flame.
- Now add less than ½ cup of water and mix well. Check for seasoning and add salt. [Note: Remember that we have already added salt to prawns while marinating, so check and add so that you don't over season it.]
- Close it with lid and cook for 3 to 5 minutes. Stir occasionally. If you find excess water then cook in high flame until most of the water evaporates.
- Finally add the remaining crushed garlic and add 1 tsp of pepper powder and sauté for a minute. [Note: If you want more spicy then you can add 1 ½ tsp of pepper powder. Also note after you add pepper powder color of the recipe will change to reddish black]
- Garnish it with coriander leaves and serve hot. Prawn Pepper fry is ready!
| Author : Mano Priya Vijay |
| Ingredients Needed |
|---|
Prawn – 500g
|
Onion – 2
|
| Tomato - 1 |
Garlic – 10 pods
|
Ginger Garlic Paste – 1 ½ tbsp
|
Pepper powder – 1 tsp
|
Turmeric Powder – ½ tsp
|
Red chili Powder – 1 ½ tbsp
|
Curd – 2 tbsp
|
Red chili – 4
|
Oil – as needed
|
Salt – as needed
|
For
Seasoning
|
Fennel Seeds – 1 tsp
|
Stone Flower (Kalpaasi) – 1
|
Cinnamon – ½ inch
|
Cloves (Kirambu) – 2
|
Preparation:
- Clean the prawns and make sure you remove the vein from it. Mostly I used to get the shell removed from the market itself. But they won’t remove veins but it is must to remove it.
- Marinate cleaned prawns by adding turmeric powder, red chili powder and salt. Keep it aside for 30 minutes.
- Prepare fresh homemade ginger garlic paste. I don’t prefer using store ginger garlic pastes which have lot of preservatives.
- Crush the garlic pods with the help of wide knife or with the crusher and keep it aside. [Note: Just Crushing is enough, no need to chop it]
Method:
Then add half of the crushed garlic and red
chilies and sauté for a minute.
Once garlic turns golden brown add finely chopped
onion. Sauté until onion turns transparent.
Add homemade Ginger Garlic paste. Sauté nicely
till you get aroma of ginger garlic paste. [Note:
Raw smell of ginger garlic must go off]
Then add tomato and sauté until it smashed
completely. [Note: Small pinch of salt
can be added which makes tomato to get smashed quickly]
Sauté for about 5 to 10 minutes in low flame until
oil gets separated. [Note: This step is
mandatory, only then you will get the best taste. Have patience until oil
separatesJ]
Add 2 tbsp of curd into it and sauté for 2 minutes
in high flame.
Close it with lid and cook for 3 to 5 minutes.
Stir occasionally. If you find excess water then cook in high flame until most
of the water evaporates.
Finally add the remaining crushed garlic and add 1 tsp of pepper powder and sauté for a minute. [Note: If you want more spicy then you can add 1 ½ tsp of pepper powder. Also note after you add pepper powder color of the recipe will change to reddish black]
Garnish it with coriander leaves and serve hot. Prawn Pepper fry is ready!
In Tamil there is a saying “Unavae Marunthu, Marunthae Unavu” means “Food is Medicine, Medicine is Food”. In respect to the saying, each and every food we intake in our day to day life has lots of health benefits excluding junk foods and tin packed foods, of course they contain preservatives which is unhealthy.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Prawns – also known as Eral in Tamil, Royyalu in Telugu, Sigadi in Kannada, Chemmeen in Malayalam, Jinga in Hindi. Prawns are great source of proteins, vitamins and minerals. Also like fish varieties prawns are rich in omega 3 fatty acids, it has good amount of unsaturated fatty acids, rich in calcium which improves the bone strength, rich source of selenium which prevents growth of cancer cells. Though it has many health benefits prawns are contain high amount of cholesterol so it is not advisable for heart patients, naturally prawns are rich in sodium so it may lead to hypertension & heart disease.
Ingredient 2:
Onion – also known as Vengayam in Tamil, Nirulli in Telugu, Savala in Malayalam, Neeruli in Kannada. Onions are mostly used in all cuisines all over the world. In Indian cuisines, onion and tomato plays a major role, where onion is the base for most of the recipes. Eating raw onions have more health benefits compared to cooked one. Onions protects our immune system, prevent cancer, helps in digestion as it is rich in fiber, Anti-bacterial and Anti-inflammatory.
Ingredient 3:
Tomato - also known as Thakkali in Tamil, Goore Hannu in Kannada, Tamatar in Hindi, Tamata in Telugu. Tomato is considered to be both fruit and vegetables are nutrient rich which supports healthful skin, reduces risk of heart disease, great source of vitamin C and Fiber, great source of Antioxidant. When comes to healthy skin, I must talk about the beauty tips. Apply raw tomato to acne for shrinkage. Mash and mix it honey to form a paste and use a mask and rinse off after 15 minutes.
Ingredient 4:
Garlic – also known as Vellai Poondu in Tamil, Vellulli in Telugu, Veluthulli in Malayalam, Bellulli in Kannada, Lasun in Hindi. As we all know garlic has many medicinal value, list goes very long. Helps in lowering Cholesterol levels, boosts immunity and digestive systems, helps to treat cough and cold, helps to lower blood pressure, gives relief from intestinal problems, boosts immunity, good source of vitamin C and B6, antioxidant, cancer fighter, natural antibiotic and the list goes on…..
Ingredient 5:
Ginger – also known as Inji in Tamil and Malayalam, Allam in Telugu, Alla in Kannada, Adu in Hindi. By saying ginger itself making me to feel the nice flavor of it. Using ginger in our recipes will kick up the flavor for our dishes. Ginger being a root vegetable, a natural spice has loads and loads of health benefits, they are widely used in medical treatment next to turmeric. We can incorporate ginger either fresh or dried or grounded or in juice form. It is used to treat various stomach problems, helps with motion sickness, in treatment of cold and flu, antibiotic, anti-cancer, and strengthens immune system. In South Indian traditional post-delivery treatment, ginger plays a major role and also gives relief from menstrual cramp pain.
Ingredient 6:
Pepper Corns – also known as Milagu in Tamil & Malayalaym, Miriyaalu in Telugu, Menasina Kalu in Kannada, Kalimirchi in Hindi. Pepper which is a flavor enhancer are used both as spices as well as for medicinal treatments. It has antibacterial properties, hence used for preserving foods, helps in digestion, for treating cold and cough, helps to keep digestive system healthy, suppresses fat accumulation inturn helps in weight loss, helps to treat dandruff. Tip: 1. Add a teaspoon of pepper powder and a teaspoon of turmeric powder to warm milk and drink before going to bed relieves cold and cough. 2. For treating dandruff, apply curd mixed with a teaspoon of pepper powder to the hair, leave it for 30 minutes and wash the hair in the plain water. Do not use shampoo.
Ingredient 7:
Turmeric – also known as Manjal in Tamil and Malayalam, Pasupu in Telugu, Arashina in Kannada, Haldi in Hindi. In India, turmeric is consider to be most auspicious in house rituals. Turmeric medicinal value are numerous, the best antiseptic/antibiotic available in our kitchen racks. It plays a major role in Ayurveda treatment, used in skin treatment (We the south Indians use turmeric daily during our shower making our skin free from pimples, clears acne scars, makes skin flawless and glowing ), rich in antioxidants, cure cough (taking warm milk with turmeric and crushed pepper corns clears of your throat), prevents blood clots.
Ingredient 8:
Red Chili/ Red Chili Powder – also known as Sigappu Milagai in Tamil, Erra Mirapa Kayalu in Telugu, Vattal Mulaku in Malayalam, Molaku in Kannada, Lal Mirch in Hindi. Most widely used spices is Red chilies. They are used in recipes, for pickles, for chutneys etc., Fresh Red and Green Chilies are rich in Vitamin C, antioxidants, also good source of Vitamin A and E. If used more then you will be turn up with watery eyes and burning tongue and stomach.
Ingredient 9:
Curd – also known as Thayir in Tamil & Malayalam, Perugu in Telugu, Mosaru in Kannada, Dahi in Hindi. Curd, a delightful dairy product completes everyday meal in Indian cuisines. Homemade curd would be fresh and creamy which tempt us to eat a cup on one go. My mom used to prepare curd in small earthenware pot which makes curd even more tastier. Since curd is a byproduct of milk, it is also rich in calcium, vitamins and minerals. Though it is derived from milk, it is easily digestable than curd, good for digestion (because of probiotic – live bacteria), improves bone strength, immune system, very good for treating your skin (face pack for tanning) and hair (to treat dandruff), helps in weight loss by burning fat.
Ingredient 10:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 11:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 12:
Fennel Seeds – also known as Perunjeeragam in Tamil, Sompu in Telugu & Kannada, Perumjeerakam in Malayalam, Saunf in Hindi. Fennel seeds, apart from using in our recipes, we Indians used to have few fennel seeds at the end of every meal which improves digestion, relieves heartburn and gas, helps in bloating, constipation. It also relieves menstrual cramps and are high in iron. Tip 1: fennel tea can relieve hiccups immediately. Tip 2: In case of frequent acidity, soak 1 tsp of fennel seeds and 5 to 6 raisins in water overnight, drink this water in empty stomach in early morning.
Ingredient 13:
Stone Flower – also known as Kalpasi in Tamil, Kallupachi in Telugu, kalluhuvu in Kannada, kalppuvu in Malayalam, Dagad Phool in Hindi. Stone flower an aromatic spices used mostly in Non-veg preparations and chettinad preparations, also essential items in biriyani preparations. It helps to improve digestion, anti-inflammatory, helps to maintain body temperature, helps to treat/prevent urinary infection problems.
Ingredient 14:
Cinnamon – also known as Lavangapattai in Tamil, Lavangapatta in Telugu, Lavanga Chakke in Kannada, Karuvapatta in Malayalam, Dalchini in Hindi. Cinnamon, a highly aromatic and delicious spices have most powerful medicinal properties. When mixed with honey it can cure diseases like Arthritis, Indigestion, Cholesterol, Heart Disease and even cancer. It has large amount of antioxidants which prevents oxidative damage, smelling cinnamon will help to improve memory and attention, very good remedy for headache and migraines, reduces blood sugar levels (anti-diabetic effect) and many more.
Ingredient 15:
Cloves – also known as Grambu in Tamil & Malayalam, Lavangam in Telugu, Lavangapattai in Kannada, Lavang in Hindi. First thing come to my mind when I think of clove is its medicinal value. It has many medicinal properties, starting from treating tooth pain and bleeding gums, (gives immediate relief to toothpain), prevents cold and cough, it is a natural painkiller thus helps to get rid of pain very fast by fighting against gems, helps in digestion, it is a natural mouth freshener, fights nausea, also an antiseptic, in beauty side, it makes skin look younger.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Prawns – also known as Eral in Tamil, Royyalu in Telugu, Sigadi in Kannada, Chemmeen in Malayalam, Jinga in Hindi. Prawns are great source of proteins, vitamins and minerals. Also like fish varieties prawns are rich in omega 3 fatty acids, it has good amount of unsaturated fatty acids, rich in calcium which improves the bone strength, rich source of selenium which prevents growth of cancer cells. Though it has many health benefits prawns are contain high amount of cholesterol so it is not advisable for heart patients, naturally prawns are rich in sodium so it may lead to hypertension & heart disease.
Ingredient 2:
Onion – also known as Vengayam in Tamil, Nirulli in Telugu, Savala in Malayalam, Neeruli in Kannada. Onions are mostly used in all cuisines all over the world. In Indian cuisines, onion and tomato plays a major role, where onion is the base for most of the recipes. Eating raw onions have more health benefits compared to cooked one. Onions protects our immune system, prevent cancer, helps in digestion as it is rich in fiber, Anti-bacterial and Anti-inflammatory.
Ingredient 3:
Tomato - also known as Thakkali in Tamil, Goore Hannu in Kannada, Tamatar in Hindi, Tamata in Telugu. Tomato is considered to be both fruit and vegetables are nutrient rich which supports healthful skin, reduces risk of heart disease, great source of vitamin C and Fiber, great source of Antioxidant. When comes to healthy skin, I must talk about the beauty tips. Apply raw tomato to acne for shrinkage. Mash and mix it honey to form a paste and use a mask and rinse off after 15 minutes.
Ingredient 4:
Garlic – also known as Vellai Poondu in Tamil, Vellulli in Telugu, Veluthulli in Malayalam, Bellulli in Kannada, Lasun in Hindi. As we all know garlic has many medicinal value, list goes very long. Helps in lowering Cholesterol levels, boosts immunity and digestive systems, helps to treat cough and cold, helps to lower blood pressure, gives relief from intestinal problems, boosts immunity, good source of vitamin C and B6, antioxidant, cancer fighter, natural antibiotic and the list goes on…..
Ingredient 5:
Ginger – also known as Inji in Tamil and Malayalam, Allam in Telugu, Alla in Kannada, Adu in Hindi. By saying ginger itself making me to feel the nice flavor of it. Using ginger in our recipes will kick up the flavor for our dishes. Ginger being a root vegetable, a natural spice has loads and loads of health benefits, they are widely used in medical treatment next to turmeric. We can incorporate ginger either fresh or dried or grounded or in juice form. It is used to treat various stomach problems, helps with motion sickness, in treatment of cold and flu, antibiotic, anti-cancer, and strengthens immune system. In South Indian traditional post-delivery treatment, ginger plays a major role and also gives relief from menstrual cramp pain.
Ingredient 6:
Pepper Corns – also known as Milagu in Tamil & Malayalaym, Miriyaalu in Telugu, Menasina Kalu in Kannada, Kalimirchi in Hindi. Pepper which is a flavor enhancer are used both as spices as well as for medicinal treatments. It has antibacterial properties, hence used for preserving foods, helps in digestion, for treating cold and cough, helps to keep digestive system healthy, suppresses fat accumulation inturn helps in weight loss, helps to treat dandruff. Tip: 1. Add a teaspoon of pepper powder and a teaspoon of turmeric powder to warm milk and drink before going to bed relieves cold and cough. 2. For treating dandruff, apply curd mixed with a teaspoon of pepper powder to the hair, leave it for 30 minutes and wash the hair in the plain water. Do not use shampoo.
Ingredient 7:
Turmeric – also known as Manjal in Tamil and Malayalam, Pasupu in Telugu, Arashina in Kannada, Haldi in Hindi. In India, turmeric is consider to be most auspicious in house rituals. Turmeric medicinal value are numerous, the best antiseptic/antibiotic available in our kitchen racks. It plays a major role in Ayurveda treatment, used in skin treatment (We the south Indians use turmeric daily during our shower making our skin free from pimples, clears acne scars, makes skin flawless and glowing ), rich in antioxidants, cure cough (taking warm milk with turmeric and crushed pepper corns clears of your throat), prevents blood clots.
Ingredient 8:
Red Chili/ Red Chili Powder – also known as Sigappu Milagai in Tamil, Erra Mirapa Kayalu in Telugu, Vattal Mulaku in Malayalam, Molaku in Kannada, Lal Mirch in Hindi. Most widely used spices is Red chilies. They are used in recipes, for pickles, for chutneys etc., Fresh Red and Green Chilies are rich in Vitamin C, antioxidants, also good source of Vitamin A and E. If used more then you will be turn up with watery eyes and burning tongue and stomach.
Ingredient 9:
Curd – also known as Thayir in Tamil & Malayalam, Perugu in Telugu, Mosaru in Kannada, Dahi in Hindi. Curd, a delightful dairy product completes everyday meal in Indian cuisines. Homemade curd would be fresh and creamy which tempt us to eat a cup on one go. My mom used to prepare curd in small earthenware pot which makes curd even more tastier. Since curd is a byproduct of milk, it is also rich in calcium, vitamins and minerals. Though it is derived from milk, it is easily digestable than curd, good for digestion (because of probiotic – live bacteria), improves bone strength, immune system, very good for treating your skin (face pack for tanning) and hair (to treat dandruff), helps in weight loss by burning fat.
Ingredient 10:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 11:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 12:
Fennel Seeds – also known as Perunjeeragam in Tamil, Sompu in Telugu & Kannada, Perumjeerakam in Malayalam, Saunf in Hindi. Fennel seeds, apart from using in our recipes, we Indians used to have few fennel seeds at the end of every meal which improves digestion, relieves heartburn and gas, helps in bloating, constipation. It also relieves menstrual cramps and are high in iron. Tip 1: fennel tea can relieve hiccups immediately. Tip 2: In case of frequent acidity, soak 1 tsp of fennel seeds and 5 to 6 raisins in water overnight, drink this water in empty stomach in early morning.
Ingredient 13:
Stone Flower – also known as Kalpasi in Tamil, Kallupachi in Telugu, kalluhuvu in Kannada, kalppuvu in Malayalam, Dagad Phool in Hindi. Stone flower an aromatic spices used mostly in Non-veg preparations and chettinad preparations, also essential items in biriyani preparations. It helps to improve digestion, anti-inflammatory, helps to maintain body temperature, helps to treat/prevent urinary infection problems.
Ingredient 14:
Cinnamon – also known as Lavangapattai in Tamil, Lavangapatta in Telugu, Lavanga Chakke in Kannada, Karuvapatta in Malayalam, Dalchini in Hindi. Cinnamon, a highly aromatic and delicious spices have most powerful medicinal properties. When mixed with honey it can cure diseases like Arthritis, Indigestion, Cholesterol, Heart Disease and even cancer. It has large amount of antioxidants which prevents oxidative damage, smelling cinnamon will help to improve memory and attention, very good remedy for headache and migraines, reduces blood sugar levels (anti-diabetic effect) and many more.
Ingredient 15:
Cloves – also known as Grambu in Tamil & Malayalam, Lavangam in Telugu, Lavangapattai in Kannada, Lavang in Hindi. First thing come to my mind when I think of clove is its medicinal value. It has many medicinal properties, starting from treating tooth pain and bleeding gums, (gives immediate relief to toothpain), prevents cold and cough, it is a natural painkiller thus helps to get rid of pain very fast by fighting against gems, helps in digestion, it is a natural mouth freshener, fights nausea, also an antiseptic, in beauty side, it makes skin look younger.
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