Prawns curry/ Eral/ Chemmeen curry

    Prawns cooked in a creamy coconut sauce tempered with lots of curry leaves in coconut oil. A tangy- sweet relish.

Ingredients

Prawns- 350 g
Onion- 1 finely chopped
Tomato- 1 finely chopped
Fennel/ Perunjeeragam- 1/2 tsp
Cumin/ Jeeragam- 1 tsp
Black pepper- 1 tsp
Green chilli- 3 slit
Curry leaves- 1 sprig
Coconut oil- 2 tbsp
Red chilli powder- 1 tsp
Coriander powder- 1/2 tsp
Coconut- 2 tbsp
Ginger- 1/2 tsp finely grated
Garlic- 2 finely grated
Turmeric powder- 1/2 tsp
Mustard seeds- 1/2 tsp, Urad- 1/2 tsp
Salt

Method

1. De-vein the prawns, wash thoroughly, marinade with turmeric powder and little salt for 30 minutes.
2. Make a fine paste of coconut, cumin, fennel and pepper adding little water.
3. In a pan, add little oil and fry the prawns for about 2 minutes on both sides. Keep aside.
4. Tn the same pan, add the coconut oil, once oi is hot, add the mustard seeds, urad dal and allow to splutter.
5. Add the onion and saute till translucent. Add in the grated ginger and garlic and mix together.
6. Now, add the slit green chillies and tomato and cook till mushy. 
7. Add the turmeric powder, chiili powder and coriander powder and mix well for a minute at medium flame.
8. Add in the prawns now and ground coconut paste and mix for 1 minute.
9. Add salt and about 1 cup water. Cook this curry covered for about 10 minutes, Check if the prawns are done and the curry consistency. Add some more curry leaves and serve it hot with rice.