Easy eral kulambu seimurai prawn curry

 

Easy eral kulambu seimurai chettinad prawn curry recipe eral kulambu seivathu eppadi

Eral / Prawn curry preparation the authentic Chettinad way, with home ground spices in the correct proportion when infused in hot oil releases an aroma, which no one can resist. Eral / Prawns are slow-cooked in the spice paste, enabling the masala to penetrate all the way inside the eral / prawn, thus making it the best accompaniment for any dish.

Ingredients required

1. Eral / Prawns 400 gms
2. Shallots (small onion/sambar onion) - one handful
3. Tomato - 2
4. Coconut - one handful
5. Cashew nut - 4 - 5 pcs
6. Fennel Seeds (Saunf / Sombu) - 1 spoon
7. Cloves - 2 pcs 
8. Ginger Garlic paste - 1 1/2 spoon
9. Cooking oil - 4 spoons
10. Salt as required
11. Green chillies - 3
12. Onions - 2 medium-sized
13. Curry masala powder - 1 spoon
14. Red chilli powder - 1 spoon
15. Corriander powder - 1 spoon
16. Turmeric powder - 1/2 teaspoon
17. Curry leaves - 1 strand

Cooking instruction

Let's start the cooking process by taking a wide-bottomed pan, heat 2 spoons of cooking oil add fennel seeds, shallots, coconut, cashew nut & tomatoes. Toss them for 3 to 5 minutes at medium to low flame, once they are tempered set aside and cool down before we can grind them for the body of the prawn curry, as they give thickness to the curry.

Place the earthenware pot on the stove at high flame, add two spoons of oil once they turn smoky add fennel seeds, chopped onions, green chillies, salt and saute until the onions turn golden brown. 

Simmer the flame and add curry leaves, ginger garlic paste and saute for another minute, once the raw flavours are gone add turmeric powder and saute well until you get the cooked aroma, else this might turn bitter.

The right time to add the previously ground onion, tomato, coconut & cashew paste to the pot, saute for a minute and add the powdered spices red chilli powder, curry masala powder and coriander powder and 2 spoons of water if required else they might stick to the bottom or burn. Continue to cook for 2 to 3 minutes or until you smell the aroma of the spices.

Let's add the eral / prawns to the pot and mix well, as the curry paste is too thick ensure the erals / prawns are evenly coated in the masala. A minute later add 2 glasses of water and mix the erals / prawns well. At this point turn it to a high flame and bring it to a boil, once they boil reduce the flame to simmer and continue to cook until the oil separates.

Garnish with some chopped coriander and serve hot with steamed rice, chapatis, idli or dosa, tasty & flavourful eral kulambu is ready.

Click here to check out the video recipe of prawn curry.

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