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A classic Chettinad prawn fry where juicy prawns are coated in a fiery, aromatic masala of onions, tomatoes, and spices. This semi-dry dish is packed with flavor and comes together quickly, perfect with rice and sambar.
For 4 servings
Marinate the Prawns
Prepare the Masala Base
Cook Tomatoes and Spices
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A classic Chettinad prawn fry where juicy prawns are coated in a fiery, aromatic masala of onions, tomatoes, and spices. This semi-dry dish is packed with flavor and comes together quickly, perfect with rice and sambar.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 259.87 calories per serving with 27.4g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Cook the Prawns
Garnish and Serve
For a gravy consistency, add 1/2 cup of thin coconut milk along with the prawns and simmer until the prawns are cooked and the gravy thickens slightly.
Add 1 tsp of freshly crushed black peppercorns along with the other spice powders for an extra layer of heat and flavor, typical of Chettinad cuisine.
Replace prawns with 400g of paneer cubes or button mushrooms. If using paneer, pan-fry it lightly before adding to the masala. If using mushrooms, cook them until they release their water and it evaporates.
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides important minerals like selenium, an antioxidant that protects cells from damage, and zinc, which is vital for a healthy immune system.
The use of spices like turmeric and ginger adds anti-inflammatory and antioxidant properties, which can help combat oxidative stress and support overall health.
Prawns contain Omega-3 fatty acids, which are known to support cardiovascular health by reducing inflammation and improving cholesterol levels.
Eral Varuval can be considered moderately healthy. Prawns are an excellent source of lean protein and low in fat. However, the dish involves oil for frying and contains a moderate amount of salt. It's best enjoyed as part of a balanced meal.
A single serving of Eral Varuval (approximately 210g) contains around 280-350 calories, depending on the amount of oil used and the size of the prawns.
Yes, you can use frozen prawns. Make sure to thaw them completely in the refrigerator or under cold running water. Pat them thoroughly dry with paper towels before marinating to ensure the masala adheres well.
It is a versatile side dish that pairs wonderfully with South Indian meals like sambar rice, rasam rice, and curd rice. It can also be served as an appetizer or with chapatis and rotis.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in a microwave until just warmed through. Avoid overheating, as it can make the prawns tough.