How to make Prawns Pepper Fry - SK Khazana -
High in flavour and too delicious, this version of prawns pepper fry is something you will want to have again and again
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (kolambi/jhinga), Crushed black peppercorns (कुटी हुई कालीमिर्च )
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Prawns Pepper Fry - SK Khazana checkout Kala Jhinga, Garlic And Hazelnut Crusted Prawns, Fish Pie, Chao Tom . You can also find more Snacks and Starters recipes like Oatmeal with Eggs Apple Burgers Chur Chur Moong Dal Parantha - SK Khazana Crispy Biscuit Corn Sev Puri - SK Khazana
Prawns Pepper Fry - SK Khazana Recipe Card
Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Prawns Pepper Fry - SK Khazana Recipe
Prawns (kolambi/jhinga) cleaned and deveined 20-25
Crushed black peppercorns 2-3 teaspoons
Oil 2 tablespoons
Onion sliced 1 large
Ginger finely chopped 1 teaspoon
Garlic finely chopped 2 teaspoons
Curry leaves 12-14
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Coriander powder 1 1/2 tablespoons
Salt to taste
coriander leaves chopped 2 tablespoons
Tamarind pulp 4 teaspoons
Scraped coconut 3 tablespoons
A small cube of butter
Method
Step 1
Heat oil in a shallow non-stick pan, add onion, ginger, garlic and curry leaves, mix and saute on high heat for 2-3 minutes.
Step 2
Add turmeric powder, red chilli powder and Tata Sampann Coriander Powder, mix well and saute for 2 minutes.
Step 3
Add prawns and salt and toss well. Add 2 tsps crushed black peppercorns and coriander leaves and mix well. Cook for 3-4 minutes.
Step 4
Add tamarind pulp, coconut and remaining crushed black peppercorns, mix well and cook for 3-4 minutes.
Step 5
Take the pan off the heat and transfer into a serving bowl.
Step 6
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
