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Tamilnadu · Dinner

Prawn Masala Dry (Eral Varuval)

Tiger prawns tossed in a dry, intensely spiced masala of freshly ground coconut paste, fried until the masala clings to every prawn and the result is completely dry. A prized Tamil dinner side dish — eaten over plain rice or as a standalone.

🧺 Ingredients

• 500 g tiger prawns (medium-large), deveined, cleaned, tail-on
• 2 medium onions, finely chopped
• 1 tomato, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp fennel powder
• ¾ tsp salt
• 3 tbsp sesame oil
• 2 sprigs curry leaves
• ¼ cup fresh grated coconut
• 1 tsp fennel seeds
• 1 tsp black pepper
• 2 dried red chillies
• 2 tbsp water
• Serve immediately — prawn varuval does not reheat well.

👩‍🍳 How to make Prawn Masala Dry

1. Marinate prawns (no heat): Toss cleaned prawns with ¼ tsp turmeric, ¼ tsp chilli powder, and ¼ tsp salt. Rest 15 minutes.
2. Grind coconut paste (no heat): Grind coconut, fennel, pepper, and chillies with 2 tbsp water to a coarse paste.
3. Sauté onions (medium heat): Heat sesame oil. Add onions — fry 8–10 minutes until golden-brown. Add ginger-garlic paste — fry 2 minutes. Add tomato — cook 4–5 minutes until softened.
4. Add spice powders (medium heat): Add remaining red chilli powder, coriander powder, fennel powder, and salt. Fry 1 minute. Add coconut paste — fry 3 minutes until raw smell is gone.
5. Add prawns (medium-high heat): Add marinated prawns with curry leaves. Toss well. Cook on medium-high for 4–5 minutes — prawns cook very quickly. They are done when they curl into a "C" shape, turn bright pink-orange throughout, and the flesh is opaque. Do NOT overcook — overcooked prawns become rubbery and tough.
6. Serve: Garnish with fresh curry leaves. Serve immediately — prawns deteriorate in quality rapidly as they cool.

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