The most favourite, tasty and delicious is era varuval (in Tamil) or Jhinga fry (prawns fry). My husbands and every bodies, who love seafood favourite is Era varuval (Prawns fry). In each house they do it differently with the spices. In fries especially, oil usage is more as, we are roasting it, oil is needed, but it is up to you to use or avoid it. In roasting I use kadai, which we can scrap and stir well, but not in non-stick, but you can use non-stick to avoid oil. In this era varuval I have used simple ingredients and easy to cook.
We have to be careful while cooking Era varuval (Jhinga fry), as we have to do roasting, it can take time also to give that roasting colour, and if we overcook the prawns can become rubbery. In this Era varuval , we have to cook first gravy, and then add the prawns at last and then roasted till all the liquid is dry. This is done to avoid prawns to get rubbery, as it takes few minutes to cook, but frying and roasting involves more time, so first rawness of spices (ingredients) I have removed by cooking gravy, but it should be little enough to cook the prawns, more liquid should not be there.
In my mothers place and in my mother in laws house also, we serve Jhinga fry with rasam and plain rice or any dal from my recipes we serve. This Jhinga fry is different from my previous Jhinga fry, as in this I have used different ingredients from the other ingredients, but cooking method is the same can refer my previous Jhinga fry. For frying I always buy big prawns or medium size prawns, as for roasting it will take more time and prawns tastes more delicious.
Ingredients
- Marinade
- Big prawns – 13 (200 gms)
- Chilli powder – 3/4 tsp
- Turmeric powder – 1/4 tsp
- Pepper powder – 1/2 tsp Frying
- Oil – 3 to 4 tbsp
- Onion (small, sliced) – 1
- Curry leaves – 12
- Chilli powder – 1 tsp
- Ginger and garlic paste – 2 tsp
- Saunf – 1/2 tsp
- Pepper powder – 1/2 tsp
- Water – 1/2 cup
- Salt – as required
- Coriander leaves (optional) – 2 tbsp
Method
- Marinate the prawns with all the spices and refrigerate for 2hrs to 5hrs.
- Before cooking, bring it to normal temperature for 1/2hr.
- First take a vessel or kadai, add 1tbsp oil, when hot add sliced onion and curry leaves, cook till it is soft and transparent.
- Add ginger and garlic paste, stir for 30sec, then add chilli powder, suanf and little water, cook for few minutes till its rawness goes off and oil starts leaving it. Cook on medium flame.
- When the liquid is reduced and forms like gravy consistency, add the prawns, 1/2 tsp oil, salt and cook till the prawns are cooked and all the liquid is absorbed.
- Take care prawns gets cooked fast, so little liquid is enough to get cooked and it has to be roasted also.
- Stir it in between so that it does not stick to the bottom of the vessel.
- Now add oil 11/2tbsp around the kadai and start stirring it well, as all the liquid is dry and it has to be roasted only.
- Now add saunf powder a pinch again and pepper powder 1/2tsp, mix well.
- If you see, the colour also starts changing from the lighter to darker colour.
- When the liquid gets dry and roasting is done, add little more oil as per the requirement, simmer the flame and stir it well.
- If the masala is sticking to the bottom scratch it nicely and stir it well.
- In this you need to stir often and at the end simmer the flame and cook it, till the roasting colour comes on the prawns, can view in the pictures.
- When the prawns are fried well, switch it off.
- At the end, can strain oil and throw it.
- Serve it with plain rice, rasam, and prawns curry.
Notes
- In this, we have to roast at medium flame and then at simmer, as it can burn also, and stir often.
- Add the prawns, when the liquid is reduced and forms like thick gravy, as when the prawns are added, it starts leaving water.
- In this prawns fry, can add garam masala, green chillies slit, which gives different taste.
- Can adjust with the spicesness according to your taste.
- It is up to you, how much the prawns has to be roasted and switch it off.
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