Prawn Pepper Fry With Curry Leaves, Karuveppilai Iral Milagu Varuval

Recipe for Prawn Pepper fry with Curry Leaves, Karuveppilai Iral milagu varuval. கருவேப்பிலை இறால் மிளகு வறுவல். Recipe with step by step pictures.

This simple recipe of Prawn pepper fry comes together in minutes. This recipe is usually done with small prawns or what we call it as podi Iral in Tamil. Prawns are roasted along with freshly cracked black pepper and finely chopped curry leaves. It is finally finished with a dollop of ghee. It goes so well as a side dish with rice.

Here is how to do it. First lets clean the prawns. To devein the Prawn, slit in the middle so the veins are exposed. Remove the black veins. Wash it once in water and the Prawns are ready.

Take a bowl and add in quarter teaspoon of salt and turmeric powder to the cleaned prawns. Mix well and let it marinate for ten minutes.

Here is the masala you will need to make this Prawn Pepper Fry.

Make sure that the curry leaves are finely chopped so it will coat the prawns well when cooked.

Roasting the Prawns Heat coconut oil in a pan and add in the finely chopped small onions (Indian shallots), ginger and garlic (crush the ginger and garlic in a mortar and pestle and add) and curry leaves. Add in the remaining salt.

Saute well for 4-5 minutes till the shallots are nice and golden.

Add in the marinated prawns and the black pepper powder.

Saute for 3-4 minutes. Prawns cook real fast. So keep sauteing continuously so the masalas adhere well. Once the Prawns are cooked and nicely roasted, finally add in a teaspoon of ghee. Roast for another minute.

Remove the pan and squeeze half a lemon. Serve immediately.

This goes very well with rice.

• 250 grams Prawns, preferably small variety
• 1/4 teaspoon salt + 1/4 teaspoon salt
• 1/2 teaspoon turmeric powder
• 2 tablespoon coconut oil
• 10 small onion – Indian shallots, finely chopped
• 1/4 inch piece ginger
• 5 cloves garlic
• 2 sprigs curry leaves, finely chopped
• 2 teaspoon black pepper powder
• 1 teaspoon ghee
• 1 teaspoon lemon juice

1. To devein the Prawn, slit in the middle so the veins are exposed. Remove the black veins. Wash it once in water and the Prawns are ready.
2. Take a bowl and add in quarter teaspoon of salt and turmeric powder to the cleaned prawns. Mix well and let it marinate for ten minutes.
3. Heat coconut oil in a pan and add in the finely chopped small onions (Indian shallots), ginger and garlic (crush the ginger and garlic in a mortar and pestle and add) and curry leaves. Add in the remaining salt.
4. Saute well for 4-5 minutes till the shallots are nice and golden.
5. Add in the marinated prawns and the black pepper powder.
6. Saute for 3-4 minutes. Prawns cook real fast. So keep sauteing continuously so the masalas adhere well. Once the Prawns are cooked and nicely roasted, finally add in a teaspoon of ghee. Roast for another minute.
7. Remove the pan and squeeze half a lemon. Serve immediately.
8. This goes very well with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Side Dish
• Cuisine: Tamilnadu

• 250 grams Prawns, preferably small variety
• 1/4 teaspoon salt + 1/4 teaspoon salt
• 1/2 teaspoon turmeric powder
• 2 tablespoon coconut oil
• 10 small onion – Indian shallots, finely chopped
• 1/4 inch piece ginger
• 5 cloves garlic
• 2 sprigs curry leaves, finely chopped
• 2 teaspoon black pepper powder
• 1 teaspoon ghee
• 1 teaspoon lemon juice

1. To devein the Prawn, slit in the middle so the veins are exposed. Remove the black veins. Wash it once in water and the Prawns are ready.
2. Take a bowl and add in quarter teaspoon of salt and turmeric powder to the cleaned prawns. Mix well and let it marinate for ten minutes.
3. Heat coconut oil in a pan and add in the finely chopped small onions (Indian shallots), ginger and garlic (crush the ginger and garlic in a mortar and pestle and add) and curry leaves. Add in the remaining salt.
4. Saute well for 4-5 minutes till the shallots are nice and golden.
5. Add in the marinated prawns and the black pepper powder.
6. Saute for 3-4 minutes. Prawns cook real fast. So keep sauteing continuously so the masalas adhere well. Once the Prawns are cooked and nicely roasted, finally add in a teaspoon of ghee. Roast for another minute.
7. Remove the pan and squeeze half a lemon. Serve immediately.
8. This goes very well with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/prawn-pepper-fry/

Recipe for Chicken Leg Pepper Fry / Pepper Chicken Leg Roast made with chicken drumsticks. Chicken is cooked and roasted in a masala gravy. Finally black pepper is added and roasted for a spicy peppery flavour. Recipe with step by step pictures and video.

We had this awesome Chicken drumstick pepper roast made by Vinodh’s sister, Shreevidya recently. She totally aced it!!! We loved the chicken pepper drumsticks fry. So here it is. Even though this recipe is from her mother in law, Radha akka , to us it is Shreevidya’s recipe. The pepper flavour along with the roasted masala makes this chicken pepper leg roast lip-smacking… Do try it at home. I have slightly modified the recipe but mostly its the same.

Click on the link below to see the recipes on the site using chicken as the main ingredient. Chicken Recipes

Here are some of the things that you might need to make this recipe. Here are the links to buy them online. Teakwood Chopping Board Carbon Steel Knife High-End Nakiri Knife Indian Mixie Measuring Spoons Frying Pan 5 Liter Pressure Pan – Deep Pan (Stainless Steel) https://amzn.to/2AWJDAI Glass Mixing Bowl

Here is a video of how to make Chicken Leg Pepper Fry / Spicy Pepper Chicken Leg Roast.

Here is how to do Chicken Leg Pepper Fry / Pepper Chicken Leg Roast Cut the chicken legs / chicken drumsticks in 3-4 places with a knife. Make deep slashes so the masalas gets evenly coated. Set aside. You can also use Chicken thighs for this chicken leg roast recipe and it comes very well.

Now we will make a masala paste for the chicken pepper fry / Pepper Chicken Leg Roast Heat coconut oil in a pan and add in the dry red chillies, cumin seeds and black pepper. Saute on a medium flame for a minute.

Add in the sliced small onions (Indian shallots), garlic and ginger. I like to slice the small onions as the onions develop a nice flavour when nicely roasted. It cooks a lot faster if sliced. Saute for 3-4 minutes. If you do not have small onions, use regular onions. Its fine.

Add in the salt, turmeric powder and coriander powder. Saute for a minute. Remove from heat and set aside to cool.

Transfer the ingredients from the pan to a small mixie jar. Take the empty pan and set on heat again. Do you see those brown bits sticking to the pan? Those are flavor bombs. De-glaze the pan by adding 1/2 cup of water and allowing it to boil for a couple of minutes. Scrape the pan while boiling to remove off all the caramelized bits.

Add in the de-glazed liquid from the pan to the mixie jar. Grind everything to a very smooth paste. Set aside. Our masala for the Pepper Chicken Leg Roast is ready.

I like to use a heavy duty Indian mixie for grinding masalas and it does the job! Here is my preferred mixie.

For cooking the Gravy for Chicken Leg Pepper Fry / Pepper Chicken Leg Roast

Heat a teaspoon of coconut oil in a pressure pan and add in the curry leaves and a sliced onion. Saute for a couple of minutes. Now, add in one sliced tomato. Cook for another minute.

Once the tomatoes are starting to soften, add in the ground paste.

Add a cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan.

Add in the chicken legs / drumsticks. Cover the pressure pan and cook for 3 whistles on medium flame.

Remove from heat and let the pressure from the cooker settle on its own. Open the cooker and remove the chicken legs / chicken drumsticks. Set aside.

Now transfer the gravy to a pan. Let the gravy simmer until thick.

It will take about 10-15 minutes for the gravy to become thick.

Once the gravy is thick, add in the chicken pieces back to the pan. Add in the pepper powder. I usually add freshly cracked black pepper. But for this recipe, I like to use store bought pepper powder that is ground really fine. Also add in fresh curry leaves.

Toss everything to combine. Roast for another couple of minutes. Spicy, lip smacking chicken leg pepper fry / chicken pepper fry / chicken drumstick pepper fry is ready. Serve with biryani or rice. It tastes well with parotta too!

For the Masala

• 2 teaspoon coconut oil
• 2 dried red chillies
• 1/2 teaspoon cumin seeds
• 1 teaspoon black pepper
• 10 Indian small onions (Shallots)
• 5 cloves garlic
• 1/2 inch piece ginger
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder

Other Ingredients

• 1 teaspoon coconut oil
• 1 onion, sliced
• 1 sprig +1 sprig curry leaves
• 1 tomato, chopped
• 2 teaspoon pepper powder
• 6 chicken drumsticks

1. Cut the chicken legs / chicken drumsticks in 3-4 places with a knife. Set aside.
2. Heat coconut oil in a pan and add in the dry red chillies, cumin seeds and black pepper. Saute on a medium flame for a minute.
3. Add in the sliced small onions (Indian shallots), garlic and ginger. Saute for 3-4 minutes.
4. Add in the salt, turmeric powder and coriander powder. Saute for a minute. Remove from heat and set aside to cool.
5. De-glaze the pan with a cup of water and grind the masala along with the deglazed water to a very smooth paste.
6. Heat a teaspoon of coconut oil in a pressure pan and add in the curry leaves and a sliced onion. Saute for a couple of minutes. Now, add in one sliced tomato. Cook for another minute.
7. Once the tomatoes are starting to soften, add in the ground paste.
8. Add a cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan.
9. Add in the chicken legs / drumsticks. Cover the pressure pan and cook for 3 whistles on medium flame.
10. Remove from heat and let the pressure from the cooker settle on its own. Open the cooker and remove the chicken legs / chicken drumsticks. Set aside.
11. Now transfer the gravy to a pan. Let the gravy simmer until thick
12. It will take about 10-15 minutes for the gravy to become thick.
13. Once the gravy is thick, add in the chicken pieces back to the pan. Add in the pepper powder and the curry leaves.
14. Toss everything to combine. Roast for another couple of minutes. Spicy, lip smacking chicken leg pepper fry / chicken pepper fry / chicken drumstick pepper fry is ready. Serve with biryani or rice. It tastes well with parotta too!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: Tamilnadu