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Prawn fry recipes in Tamil | iral varuval

597 views · Published 11 December 2017 · 2:06 · Indexed 24 September 2026

Channel: Just Cook Kitchen · 2017 · Howto & Style

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INGREDIENTS
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• Medium-sized prawns, cleaned and deveined — 500 grams
• Red chilli powder — 1.5 teaspoons
• Coriander powder — 1 teaspoon
• Turmeric powder — 1/2 teaspoon
• Black pepper powder — 1/2 teaspoon
• Fennel powder (sombu podi) — 1/2 teaspoon
• Ginger garlic paste — 1.5 teaspoons
• Salt — to taste
• Lemon juice — 1 tablespoon
• Oil — 3 tablespoons
• Mustard seeds — 1/2 teaspoon
• Cumin seeds — 1/2 teaspoon
• Curry leaves — 2 sprigs
• Dry red chillies — 2
• Onion, finely sliced — 1 large
• Tomato, finely chopped — 1 medium
• Green chilli, slit — 2
• Fresh coriander leaves, chopped — 2 tablespoons

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METHOD
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1. Clean the prawns thoroughly under running water. Remove the shells, devein them carefully, and pat dry with a kitchen towel. Dry prawns fry much better and develop a nicer crust, so do not skip this step.

2. In a mixing bowl, combine the cleaned prawns with red chilli powder, coriander powder, turmeric powder, black pepper powder, fennel powder, ginger garlic paste, lemon juice, and salt. Mix well so every prawn is evenly coated with the marinade. Cover and let it rest for at least 20 to 30 minutes in the refrigerator for best results.

3. Heat oil in a wide iron pan or heavy-bottomed kadai over medium heat. Once the oil is hot, add mustard seeds and let them splutter. Then add cumin seeds, dry red chillies, and curry leaves. Let them crackle for about 30 seconds until fragrant.

4. Add the sliced onions to the pan and sauté on medium heat for 6 to 8 minutes until they turn golden brown. The caramelised onions add a natural sweetness that beautifully balances the spice in the dish.

5. Add the slit green chillies and chopped tomatoes. Cook on medium heat for 3 to 4 minutes, stirring occasionally, until the tomatoes become soft and the oil begins to separate from the masala.

6. Add the marinated prawns to the pan and mix well to coat them with the onion-tomato masala. Spread them out in a single layer as much as possible for even cooking.

7. Cook the prawns on medium-high heat for 3 to 4 minutes, stirring gently every minute. Do not overcook the prawns as they will turn rubbery. They are done when they turn pink and curl into a C shape.

8. Increase the heat to high for the last 1 to 2 minutes and toss the prawns continuously. This final high-heat step gives the Iral Varuval its signature dry, slightly charred, and crispy coating that makes it so addictive.

9. Turn off the heat and garnish generously with freshly chopped coriander leaves. Squeeze a little extra lemon juice on top if desired. Serve hot immediately with steamed rice, rasam, or as a starter with sliced onions and lemon wedges on the side.

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TIPS
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✔ Always pat the prawns completely dry before marinating. Excess moisture will cause them to steam instead of fry, preventing that beautiful golden crust from forming.
✔ Do not overcook the prawns — they cook very quickly in just 4 to 5 minutes. Overcooked prawns become tough and rubbery, so watch them closely and remove from heat as soon as they curl and turn pink.
✔ For an even deeper flavour, add a small pinch of garam masala and a tiny piece of kalpasi (stone flower) to the tempering. This is a secret ingredient used in Tamil Nadu coastal kitchens that elevates the aroma of any prawn dish dramatically.

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