Malaysian, Prawn, Singapore

Black Pepper Prawns


Black Pepper Prawns
Prawns – 500 gms, peeled, tails intact
Onions – 2, large, finely sliced
Garlic – 5 cloves, crushed
Ginger – 1/2 inch piece, peeled sliced
Green Chillies – 2, small, sliced
Curry Leaves – handful
Tomatoes – 2, small, finely sliced
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Water – 2 tblsp
Salt as per taste
Mustard Seeds – 1/2 tsp
Urad Dal – 3/4 tsp
Saunf – 1/2 tsp, crushed
Cardamoms – 2
Black Peppercorns – 3/4 tblsp, coarsely ground
Oil – 2 tblsp

1. Heat 1 tblsp oil in a pan.
2. Fry the urad dal until golden brown.
3. Stir-fry the saunf, cardamoms and black peppercorns.
4. Add the onions and fry until onions are golden brown.
5. Add garlic, ginger, green chillies and curry leaves.
6. Stir-fry for a minute or two.
7. Add tomatoes, turmeric powder and red chilli powder.
8. Reduce flame to low and simmer until tomatoes are pulpy.
9. Add water and prawns.
10. Cook until the prawns are cooked and coated evenly with the gravy.
11. Heat 1 tblsp oil in a frying pan.
12. Fry the mustard seeds and curry leaves for a minute.
13. Pour over the prawns and mix well.
14. Serve hot with rice.

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