Eral Varuval Recipe

Rinse and pat dry the prawns with paper towels. In a bowl, combine prawns, turmeric, red chili powder, salt and lemon juice. Mix well so spices coat the prawns. Set aside to marinate for 15–20 minutes while you prepare the spice components.

Heat a small dry skillet over medium heat. Add coriander seeds, black peppercorns and cumin seeds. Toast, stirring constantly, until aromatic and slightly darker, about 1–2 minutes. Remove from heat and let cool slightly.

Grind the toasted spices to a coarse powder using a spice grinder or mortar and pestle. Set aside.

In a blender, combine the chopped shallots, garlic, ginger, curry leaves, fresh coriander, fennel seeds, tamarind paste and 2 tablespoons water. Add the ground toasted spice powder. Pulse to a coarse paste — you want some texture, not a very smooth puree. If needed add 1 tablespoon water more to achieve a thick paste.

Heat a heavy-bottomed skillet or kadai over medium heat. Add the oil and when hot, add mustard seeds. When they begin to pop, add urad dal and fry until the dal turns light golden (about 30–40 seconds).

Add the broken dry red chilies and curry leaves. Fry for 10–15 seconds until fragrant. Add the sliced onion and sauté until soft and translucent, about 4–5 minutes, stirring occasionally so they brown lightly but do not burn.

Add the prepared spice paste to the pan. Cook the paste over medium-low heat, stirring frequently, until the raw smell disappears and the oil begins to separate from the masala, about 6–8 minutes. If the paste sticks, add 1–2 teaspoons water at a time to prevent burning.

Stir in the marinated prawns and toss to coat evenly with the cooked masala. Spread the prawns in a single layer and cook undisturbed for 1.5–2 minutes to get a light sear. Flip and cook the other side another 1.5–2 minutes. Total cooking time for medium prawns should be 4–6 minutes depending on size — prawns are done when opaque and firm but still juicy. Avoid overcooking.

While cooking, sprinkle the reserved 1/2 tsp red chili powder and 1/4 tsp garam masala or roasted pepper over the prawns, if using, and toss to combine for the last 30 seconds.

Taste and adjust salt and spice. Turn off the heat and add chopped fresh coriander. Toss gently to combine.

Transfer Eral Varuval to a serving plate. Serve hot with lemon wedges on the side. Recommended accompaniments: steamed rice, lemon rice, or as an appetizer with sliced onions and extra curry leaves.