Pepper prawn fry

Kerala-style dry-fried prawns with black pepper

Origin: Kerala, India

From the journey of Black Pepper.

Pepper prawns (or royyala vepudu in Telugu, chemmeen fry in Malayalam) are one of the signature dishes of the Kerala and Andhra coastal belt (a perfect synthesis of the Malabar Coast's two most important ingredients: fresh prawns from the Arabian Sea and black pepper from the inland hills. This is a dry preparation) no gravy, no coconut milk: which concentrates the pepper's aromatic intensity directly onto the prawn's surface. In traditional fishing communities along the Kerala coast, this dish would be made immediately after the catch, with the freshest prawns fried in coconut oil in an iron kadai over a wood fire, seasoned heavily with the pepper that grew in the hills visible from the shore. It is fast, simple, and extraordinary.

Ingredients

Main

  • 500 g large prawns, shell-on or peeled (shell-on gives better flavour)

Spice

  • 1.5 tbsp black peppercorns, freshly and coarsely cracked
  • 0.5 tsp turmeric
  • 0.5 tsp red chilli powder
  • 1 tsp coriander powder

Marinade

  • 1 tbsp ginger-garlic paste
  • 1 tbsp lime juice

Seasoning

  • 0.5 tsp salt

Aromatics

  • 15 piece fresh curry leaves
  • 1 medium onion, finely sliced

Cooking

  • 2 tbsp coconut oil

Method

  1. Combine the prawns with cracked pepper, turmeric, chilli powder, coriander powder, ginger-garlic paste, lime juice, and salt. Mix well and marinate for 15–20 minutes.
  2. Heat coconut oil in a wide, heavy pan (iron skillet or kadai) over high heat until shimmering.
  3. Add the curry leaves: they will crackle and spit. Add the sliced onion immediately and stir-fry on high heat for 3–4 minutes until the onion edges start to char slightly.
  4. Add the marinated prawns in a single layer. Do not crowd: cook in batches if needed. Fry on high heat without stirring for 2 minutes until the undersides are seared and pink.
  5. Flip the prawns and cook for 1–2 more minutes. The prawns should be cooked through (curled, pink, with some charring at the edges) and the marinade should be dry and clinging. Do not overcook.

Notes

Serve immediately: pepper prawns are a dish that suffers on standing. Excellent as a starter, a side with rice and dal, or as a bar snack with cold beer. Squeeze a little more lime over before eating.

The Gastrographer

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