Look Who it Was Random video

Prawn recipes in tamil | Prawn egg curry in tamil | Non veg recipes

705 views · Published 4 July 2018 · 2:58 · Indexed 25 September 2026

Channel: Just Cook Kitchen · 2018 · Howto & Style

Watch on YouTube

🌐 Website: https://justcookkitchen.com/en/recipes/prawn-egg-pepper-masala-curry
📘 Facebook: https://www.facebook.com/JustCookKitchens
📈 Open Free Trading Account: https://join.dhan.co/?invite=DZSAS04862

━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━
INGREDIENTS
━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━
• Medium-sized prawns, cleaned and deveined — 400 grams
• Eggs, hard-boiled and peeled — 3 whole
• Onion, finely chopped — 2 medium
• Tomato, finely chopped — 1 large
• Ginger garlic paste — 1 tablespoon
• Black pepper, freshly crushed — 1.5 teaspoons
• Red chilli powder — 1 teaspoon
• Turmeric powder — 1/2 teaspoon
• Coriander powder — 1 teaspoon
• Garam masala powder — 1/2 teaspoon
• Curry leaves — 2 sprigs
• Dry red chillies — 2 whole
• Mustard seeds — 1/2 teaspoon
• Fennel seeds — 1/2 teaspoon
• Coconut oil or sesame oil — 3 tablespoons
• Salt — to taste
• Fresh coriander leaves, chopped — 2 tablespoons
• Lemon juice — 1 teaspoon

━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━
METHOD
━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━
1. Clean the prawns thoroughly under cold running water. Remove the shells, devein them, and pat dry with a paper towel. Marinate the cleaned prawns with a pinch of turmeric powder, a pinch of salt, and half a teaspoon of red chilli powder. Mix well and set aside for 10 minutes while you prepare the other ingredients.

2. Boil the eggs in a saucepan with enough water for about 10 minutes until hard-boiled. Once done, transfer them to cold water, peel carefully, and make 2 to 3 shallow slits on each egg with a knife so that the masala flavors can penetrate inside. Set the prepared eggs aside on a plate.

3. Heat coconut oil or sesame oil in a heavy-bottomed kadai or pan over medium flame. Once the oil is hot, add the mustard seeds and allow them to splutter. Then add the fennel seeds, dry red chillies, and fresh curry leaves. Sauté for about 30 seconds until the curry leaves turn crisp and aromatic.

4. Add the finely chopped onions to the pan and sauté on medium flame for 7 to 8 minutes, stirring frequently, until the onions turn golden brown. Golden onions are the base of this masala and give the curry its rich, deep flavor, so do not rush this step by cooking on high flame.

5. Add the ginger garlic paste to the golden onions and sauté well for 2 to 3 minutes on medium-low flame until the raw smell completely disappears. Stir continuously to prevent the paste from sticking to the bottom of the pan. You will notice a beautiful aroma rising once the raw smell is gone.

6. Add the finely chopped tomatoes to the pan. Cook on medium flame for 5 to 6 minutes, mashing them lightly with the back of your spoon, until the tomatoes turn completely soft and the oil begins to separate from the masala. This step ensures the base of the curry is thick and well-cooked.

7. Now add the remaining red chilli powder, turmeric powder, coriander powder, and half the freshly crushed black pepper. Mix everything together well and cook the spice powders into the masala for 2 minutes on low flame. Adding the spices at this stage helps them bloom in the oil and creates a richer, deeper flavor profile.

8. Add the marinated prawns to the masala and toss well to coat them evenly. Cook the prawns on medium flame for 4 to 5 minutes, stirring occasionally. Prawns cook very quickly, so be careful not to overcook them or they will become rubbery. They are ready when they turn pink and curl into a C shape.

9. Gently add the slit hard-boiled eggs into the pan. Sprinkle the remaining freshly crushed black pepper and the garam masala powder over everything. Toss gently so the eggs are coated in the masala without breaking apart. Cook for another 2 minutes on low flame so the eggs absorb all the pepper masala flavors.

10. Taste and adjust salt as needed. Drizzle fresh lemon juice over the curry and give it one final gentle stir. Turn off the flame and garnish generously with freshly chopped coriander leaves. Serve hot with steamed white rice, soft chapati, or warm appam for a satisfying and complete South Indian meal.

━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━
TIPS
━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━
✔ Always use freshly crushed black pepper rather than store-bought pepper powder for this recipe — freshly crushed peppercorns release essential oils that give the dish its signature bold, aromatic heat and fragrance that makes this curry truly stand out.
✔ Do not overcook the prawns as they become rubbery and tough very quickly. Once they turn pink and curl into a C shape, they are perfectly cooked. If they curl into a tight O shape, they are slightly overcooked, so reduce the cooking time in future batches.
✔ For extra flavor and a beautiful golden crust on the eggs, lightly shallow-fry the peeled boiled eggs in a teaspoon of oil with a pinch of turmeric and salt before adding them to the masala. This adds a lovely texture and helps the masala cling to the eggs even better.

More from this channel