It's indeed sad, we don't live along the coastlines to get a fresh catch! But thanks to some hypermarkets and fish markets in Bangalore, we still manage to get some good quality fish and prawns.
It was one of those days we managed to hurry on a Sunday morning to buy sea food. Our tongues tickled for Era Thokku and Mann Chetti Meen kozhumbu.
Ingredients:
Method:
It was one of those days we managed to hurry on a Sunday morning to buy sea food. Our tongues tickled for Era Thokku and Mann Chetti Meen kozhumbu.
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| ERA THOKKU - PRAWN GRAVY |
Ingredients:
- 1/4 kg tiger prawns
- 1 medium sized onion finely chopped
- 1 medium size tomato chopped
- 1/2 tsp of ginger garlic paste
- 4 - 5 curry leaves
- 1 1/2 tsp chilli powder
- 1 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp pepper powder
- 1/4 tsp mustard seeds
- 1 cup water
- Salt as needed
- 2 tbsp Oil
- chopped coriander
Method:
- Heat oil in a pan, add the mustard seeds and allow it to splutter.
- Saute the onions and curry leaves.
- Once the onions turn golden brown add the tomatoes and ginger-garlic paste.
- fry till the raw smell goes away. Then sprinkle all the dry ingredients. Mix well.
- Pour water and allow to simmer to a thick gravy.
- Make sure you have clean the prawns well, remove the veins as this is known to cause dehydration if consumed. Toss in the prawns and fold in gently.
- Cook the prawns for 7 - 8 minutes. The trick is never to overcook the prawns. So keep checking, a few minutes extra can make the prawn hard and rubbery.
- Garnish with coriander and serve with steaming rice, padi puli rasam or toast if you'd like.