Capsicum Shrimp Varuval – a simple south indian style dry fry masala made with shrimp/prawn & capsicum. Its our way at home to combine a veggie in any meat or seafood preparation. Often these kind of dihes do a double duty… you get in your share of veggies along with your favorite non veg dish. Capsicum or any colored bell pepper pairs well with shrimps… one of my favorite combo for sambar sadam. I’ve used jumbo shrimps… for this recipe, you may use any variety shrimp or prawns.
Some shrimp/prawn recipes to try..
- Jumbo Shrimp – 10 (deveined & cleaned)
- Capsicum – 1 cup (chopped into chunks)
- Onion – 2 cups (finely chopped)
- Ginger – 2 inch (crushed)
- Garlic – 10 cloves (crushed)
- Tomato – 1/2 cup (chopped)
- Cumin seeds – 1/2 teaspoon
- Fennel seeds – 1/2 teaspoon
- Turmeric powder – 1/2 teaspoon
- Red chilli powder – 2 teaspoon
- Coriander powder – 1 teaspoon
- Sugar – a tiny pinch
- Salt – 1 & 1/4 teaspoon
- Oil – 4 tablespoons
- Curry leaves – 5
- Coriander leaves – 1 tablespoon
Lets see how to make this Capsicum Shrimp Varuval..
Heat 4 tablespoon oil in a kadai… yes its a lot but you got to use. Season with cumin seeds, fennel seeds and curry leaves. Add in the chopped onion, crushed ginger and garlic. Fry this until the onion cooks well or browned to lightly crisp texture.
Now add in chopped tomatoes along with salt, turmeric powder, red chilli powder and coriander powder. Fry over medium high flame to brown the masala.
Once the masala turns dark brown, add in the shrimps and chopped bell pepper with sugar. Mix a bit.
Bring the flame to high , cover with a lid and cook for 2 minutes.
By this time the shrimp will cook fully and roll up, the capsicum will get cooked to tender but firm retaining their green color. (pinch of sugar helps to keep their color intact)
You will see the oil separate on top as you keep sauteing. Switch off and garnish with coriander leaves.
All ready to be served.
One of our lunch spread …Eral Kuzhambu, Broccoli paruppu usili with this varuval.
- Serves 4
- Adding a pinch of sugar keeps that green color of capsicum intact and also the keeps the shrimp soft.
- Fennel adds in a ton of flavor, do not skip that.
- You may use either green or red capsicum for this recipe. Green suits better, red makes it lightly sweet.