Eral Fry, Spicy Prawn Fry Recipe

Recipe for simple and spicy South Indian style prawn fry with black pepper and curry leaves. Recipe with step by step pictures.

This is a very simple recipe for prawn fry seasoned with lots of black pepper and curry leaves. The batter for coating the prawns is made with regular idli-dosa batter mixed with spices and seasoning. The dosa batter is our very own tempura batter 🙂 The dosa batter coating holds the seasoning well. It crisps up fantastically when fried in oil. The only thing to make sure is that the batter needs to be a little thick so it adheres to the prawns well. Here is the recipe for idli dosa batter. https://www.kannammacooks.com/how-to-make-soft-idli-recipe/

Here is how to do Eral Fry, Spicy prawn fry recipe:

Wash, clean and devein the prawns. Take a toothpick and insert into the tail end of the prawn. Insert completely till the tip. The tooth pick will help the prawn hold its shape when fried in oil. Prawns have a tendency to curl when cooked. Note: I soak the toothpick in water for an hour and then use it to skewer the prawns. Otherwise the prawns will not release easily after deep fried in oil.

Take a bowl and add in a cup of thick idli-dosa batter. To the batter add in the salt, black pepper powder, chopped curry leaves, red chilli powder, turmeric powder and a teaspoon of thick ginger garlic paste. Mix well to combine. If batter is not thick, use a few teaspoon of besan to adjust the consistency.

Heat oil in a kadai until hot. Dip the prawns toothpick skewer in the dosa batter and gently shake off any excess . Add in the prawns to the hot oil. Its important to shake off excess dosa batter. Otherwise the prawns will be very oily and very doughy too!

Fry till the prawns are golden.

Serve hot with some lime / lemon wedges.

• 1 cup regular idli-dosa batter
• few teaspoon of besan (optional)
• 1 sprig curry leaves, finely chopped
• 1 teaspoon black pepper powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon salt
• 200 grams medium sized prawns
• Lemon wedges to serve
• Tooth pics for skewer

1. Wash, clean and devein the prawns. Take a toothpick and insert into the tail end of the prawn. The tooth pick will help the prawn hold its shape when fried in oil. Prawns have a tendency to curl when cooked.
2. Take a bowl and add in a cup of thick idli-dosa batter. To the batter add in the salt, black pepper powder, chopped curry leaves, red chilli powder, turmeric powder and a teaspoon of thick ginger garlic paste. Mix well to combine.
3. Heat oil in a kadai until hot. Dip the prawns toothpick skewer in the dosa batter and shake off any excess. Add in the prawns to the hot oil.
4. Fry till the prawns are golden.
5. Serve hot with some lime / lemon wedges.

Notes

Note: I soak the toothpick in water for an hour and then use it to skewer the prawns. Otherwise the prawns will not release easily after deep fried in oil.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Appetizer
• Cuisine: Tamilnadu

• 1 cup regular idli-dosa batter
• few teaspoon of besan (optional)
• 1 sprig curry leaves, finely chopped
• 1 teaspoon black pepper powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon salt
• 200 grams medium sized prawns
• Lemon wedges to serve
• Tooth pics for skewer

1. Wash, clean and devein the prawns. Take a toothpick and insert into the tail end of the prawn. The tooth pick will help the prawn hold its shape when fried in oil. Prawns have a tendency to curl when cooked.
2. Take a bowl and add in a cup of thick idli-dosa batter. To the batter add in the salt, black pepper powder, chopped curry leaves, red chilli powder, turmeric powder and a teaspoon of thick ginger garlic paste. Mix well to combine.
3. Heat oil in a kadai until hot. Dip the prawns toothpick skewer in the dosa batter and shake off any excess. Add in the prawns to the hot oil.
4. Fry till the prawns are golden.
5. Serve hot with some lime / lemon wedges.

Notes

Note: I soak the toothpick in water for an hour and then use it to skewer the prawns. Otherwise the prawns will not release easily after deep fried in oil.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Appetizer
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/eral-fry-spicy-prawn-fry-recipe/

Recipe for a rustic Karnataka style Kozhi Saaru – Chicken curry. Best made with nati koli / naatu kozhi / country chicken. Homestyle spicy chicken curry recipe kannadiga style with step by step pictures.

I have noticed that there is one ingredient used generously in Karnataka style non-veg preparations and that is cloves. The flavour of cloves and the use of green chillies and coriander leaves in masala is what gives these rustic curries their unique flavour and colour.

There are four major spices in trade that Asia is known for in history. Pepper, Cinnamon, Clove and Nutmeg. Indonesian cloves are regarded as the best. Even though India is known for its spices, clove is something we do not produce a lot. In 2017, we produced around 1000 tonnes of clove while we imported 7,000 tonnes of it according to spice board of India. The active ingredient in clove, Eugenol is an analgesic (used widely to treat toothaches) has a very unique smell and taste. The flavour of cloves goes so well along with the other spices in this rustic chicken curry. I learnt this recipe from the chef at Tata Tea Plantations in Coorg.

Here is the video how to do a rustic Karnataka style koli saaru / Kozhi Saaru

Here is how to do a rustic Karnataka style koli saaru / Kozhi Saaru The recipe is traditionally made with nati koli / country chicken. The regular broiler chicken also works fine for this recipe.

The main thing in the curry is the masala. Here is what you will need.

Take a pan and add in a teaspoon of peanut oil and the dry spices. Also add in the garlic and ginger and roast for 3-4 minutes on a low flame till the spices are aromatic and the garlic is brown. Do not fry on a high flame as the spices will burn easily. Low and slow is the key when it comes to roasting spices. Set aside on a plate to cool.

In the same pan add in the onions and green chillies. Adjust the quantity of green chillies according to your taste. Saute for a few minutes till the onions are soft. Remove and set aside to cool. In the same pan add in the fresh shredded coconut and the coriander leaves. Saute for a few seconds till the leaves wilt. Set aside to cool.

Grind all the ingredients with about a cup of water to a smooth paste. Make sure to grind all the ingredients to a very fine paste. Set aside.

Take a pressure pan and add in the peanut oil. Add in the curry leaves, onions and tomatoes all at once. Add in the salt and turmeric powder. Saute for a few minutes. Cover the pan and cook on a low medium heat. The tomatoes will cook faster when covered with a lid due to the steam produced.

Add in the chicken. Broiler chicken or country chicken works fine. Traditionally nati koli / naatu kozhi / country chicken is preferred for this recipe. Toss the chicken well to coat. Add in the ground paste. Wash the mixie with a cup of water and add back to the pan.

Add some more water as necessary for the chicken to cook. Cover the cooker with its lid and allow it to cook on the lowest flame possible for half an hour. The slow cooking enables developing the flavour of the curry. Ignore the number of whistles. Go with the timing. Let the curry simmer for 30 minutes. Make sure there is enough water so the curry does not scorch at the bottom of the pan.

Fantastic nati koli saaru / chicken saaru is ready. Serve it with ragi mudde or rice .

For the masala paste

• 1 teaspoon peanut oil
• 1 teaspoon black pepper
• 1/2 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 6 cloves
• 1/2 inch piece cinnamon stick
• 1/8 teaspoon fenugreek seeds
• 1 teaspoon cumin seeds
• 1/2 of an onion ( 1/4 cup )
• 10 green chillies
• 1 inch piece ginger, chopped
• 10 cloves garlic
• 1/2 cup fresh shredded coconut
• 1/4 cup coriander leaves, chopped

Other Ingredients

• 3 tablespoon peanut oil
• 2 sprigs curry leaves
• 1 onion, sliced (about 1/2 cup )
• 2 tomatoes, chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 500 grams chicken with bone

1. Take a pan and add in a teaspoon of peanut oil and the dry spices. Also add in the garlic and ginger and roast for 3-4 minutes on a low flame till the spices are aromatic and the garlic is brown. Do not fry on a high flame as the spices will burn easily. Low and slow is the key when it comes to roasting spices. Set aside on a plate to cool.
2. In the same pan add in the onions and green chillies. Adjust the quantity of green chillies according to your taste. Saute for a few minutes till the onions are soft. Remove and set aside to cool. In the same pan add in the fresh shredded coconut and the coriander leaves. Saute for a few seconds till the leaves wilt. Set aside to cool.
3. Grind all the ingredients with about a cup of water to a smooth paste. Make sure to grind all the ingredients to a very fine paste.
4. Take a pressure pan and add in the peanut oil. Add in the curry leaves, onions and tomatoes all at once. Add in the salt and turmeric powder. Saute for a few minutes. Cover the pan and cook on a low medium heat. The tomatoes will cook faster when covered with a lid due to the steam produced.
5. Add in the chicken. Broiler chicken or country chicken works fine. Traditionally nati koli / naatu kozhi / country chicken is preferred for this recipe. Toss the chicken well to coat. Add in the ground paste. Wash the mixie with a cup of water and add back to the pan.
6. Add some more water as necessary for the chicken to cook. Cover the cooker and allow it to cook on the lowest flame possible for half an hour. The slow cooking enables developing the flavour of the curry. Ignore the number of whistles. Let the curry simmer for 30 minutes. Make sure there is enough water so the curry does not scorch at the bottom of the pan.
7. Fantastic nati koli saaru / chicken saaru is ready. Serve it with ragi mudde or rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 40 mins
• Category: Curry
• Cuisine: Karnataka