Chettinad Eraal Varuval Recipe
Chettinad Eraal Varuval 
Chettinad Prawn Fry
AKA: Chettinad Prawn Pepper Fry
Submitted By: Taz

Ingredients:

1 lb Extra Large Prawns [26/30] (Jhinga / Eraal) - shelled, cleaned, and deveined
2 Tbs Sesame Oil [NOT Toasted] AKA Gingelly Oil (Til ka Tel / Nallennai)
3 cloves Fresh Garlic (Leh-sun / Poondu) - grated into a paste
½ inch piece Fresh Ginger (Adrak / Inji) - grated into a paste
8-12 Fresh Curry Leaves (Kaddi Patta / Karuveppilai) - chopped
1 Tbs Black Peppercorns (Kali Mirch / Kurumilagu)
1 tsp Cumin Seed (Jeera / Jeeragam)
1 tsp Coriander Seed (Dhania Saabut / Kothamalli Vidhai)
1 tsp Red Chile Powder (Lal Mirchi / Mulaku Podi)
½ tsp Turmeric Powder (Haldi / Manjal)
¼ tsp Fennel Seed (Saunf / Shombei)
¼ tsp Black Stone Flower (Dagad Phool / Kalpasi) - OPTIONAL
Kosher Salt (Namak / Uppu) to taste

Preparation:
  1. Place the cumin seeds, coriander seeds, peppercorns, fennel seed, and black stone flower (if using) in a small dry skillet and dry roast over medium-low heat until very fragrant (apx 2 minutes) - Transfer to a clean plate and allow to cool to room temperature
  2. Place the cleaned and deveined prawns in a medium bowl and sprinkle the turmeric powder over the top - Gently toss to coat - Set aside (while the spices cool and are ground) until needed
  3. Once the roasted spices have cooled, transfer to a mortar and pestle, spice mill, or coffee grinder and grind until a fine powder - Set aside until needed
  4. Place a medium skillet over medium heat - Add the prawns to the dry skillet and fry until 'dry' (prawns will release their own water as they cook so allow to fry until there is no water left in the pan - apx 2-3 minutes) - Transfer to a clean plate and set aside until needed
  5. Add the oil to the same skillet and heat until shimmering - Once the oil is hot, add the curry leaves and give them a good stir - Add the garlic and ginger and fry until the raw smell is gone (apx 2 minutes)
  6. Add the prawns and continue to fry for 1-2 minutes
  7. Add the ground spices (from steps 1+3) along with the red chile powder, Chettinad masala, and a good pinch of salt and continue to fry (stirring constantly) for another minute - Add a tablespoon of water and continue to fry until fully evaporated
  8. Serve hot garnished as desired as an appetizer, with steamed rice and raita for a light meal, or as part of a larger Indian/Chettiniar meal
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