Non-veg recipe · lunch, dinner
Ginger Prawn Fry
ஜிஞ்சர் பிரான் ஃப்ரை (Ginger Prawn Fry)
Serves 3 · 25 min
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 73
Prawns cooked quickly with lots of finely chopped ginger, shallots and tomato in coconut oil.
Estimated per serving from USDA FoodData Central and Indian Food Composition Tables 2017 values for the raw ingredients. Real numbers vary with brands and portions.
Ingredients
- half a kilo prawns, cleaned (இறால்)
- 10 shallots, chopped
- 1 tomato, chopped
- 2-inch piece ginger, finely chopped
- a little curry leaves
- quarter tsp turmeric powder
- 1 tsp chilli powder
- as needed rock salt
- a little coriander leaves
- 2 tsp coconut oil
Method
- Heat coconut oil, crackle the curry leaves and saute the ginger.
- Add the shallots and then the tomato and cook until soft.
- Stir in salt, turmeric and chilli powder, then the prawns.
- Add just 2 tsp water, cover and cook on medium heat for about 5 minutes; garnish with coriander.
Ginger and prawns together give a gentle natural sweetness.
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 73. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.
Recipe credit: tamilpaleorecipes.com and Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 73.