Prawns Pepper Fry

Instructions

1. 1

   Prepare Spice Mix & Marinate Prawns

   • In a small, dry pan over low heat, toast the black peppercorns and fennel seeds for 1-2 minutes until they release their aroma. Be careful not to burn them.
   • Remove from heat, let them cool completely, then grind into a coarse powder using a spice grinder or mortar and pestle.
   • In a mixing bowl, combine the cleaned prawns with turmeric powder, 0.5 tsp of salt, and lemon juice. Mix well to coat. Let it marinate for 15 minutes.
2. 2

   Sauté the Aromatics

   • Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the curry leaves and let them crackle for about 30 seconds.
   • Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
   • Add the ginger-garlic paste and slit green chillies. Sauté for another 1-2 minutes until the raw smell disappears.
3. 3

   Cook the Prawns and Finish

   • Increase the heat to medium-high and add the marinated prawns to the pan.
   • Stir-fry for 3-5 minutes. The prawns will curl up and turn opaque pink. Do not overcook.
   • Sprinkle the freshly ground pepper-fennel powder and the remaining 0.5 tsp of salt over the prawns.
   • Toss everything together gently for 1-2 minutes to ensure the prawns are evenly coated with the spices.
   • Garnish with freshly chopped coriander leaves, give it a final stir, and turn off the heat.
4. 4

   Serve

   • Serve the Prawns Pepper Fry immediately while hot as a delicious appetizer or as a side dish with steamed rice and sambar or rasam.