ERAL THENGAI ARACHA CURRY
INGREDIENTS
Prawn: 400 gm | Shallots: 1/2 cup chopped | Tomato: 1 large |
Green chillies: 2 | Red chillies: 10 | Onion: 1 | Turmeric powder:
1/2 tsp | Groundnut oil: 3 tbsp | Asafoetida: A pinch | Curry leaves: 1 sprig | Mustard seeds: 1/2 tsp | Garlic: 10 cloves | Ginger: One-inch cube | Tamarind: small gooseberry sized | Salt: To taste | Coriander: 2 tbsp chopped | Cumin seeds: 1/2 tsp | Fennel seeds: 1/2 tsp | Carom Seeds: 1/2 tsp | Poppy seeds:1 tsp | Fenugreek seeds: 1/4 tsp | Coriander seeds:
1 tsp | Pepper corns: 8-9 | Dry red chillies: 2 | Cinnamon: ½ inch pieces | Cloves: 2 | Green cardamom: 2 | Mace: Small piece | Cashew nuts: 6 | Fresh grated coconut:
1 cup
METHOD
Clean, devein and rinse the prawns in water. Add turmeric powder, salt and mix well. Set aside for 10 minutes. Rinse again a few times, and add in turmeric powder and salt. Keep aside until ready to use.
Soak tamarind in 1/2 cup water for 10-15 minutes and extract pulp.
Grind the ginger and garlic and set aside. Also grind half of the coconut into a smooth paste. Grind the other half of the coconut coarsely and extract milk.
Dry roast all the ingredients, including red chillies. Allow the spices to cool.
In a clay pot or a heavy bottomed vessel, add in oil, splutter mustard seeds, dried red chillies, curry leaves and asafoetida.
Add in the chopped onions and the ginger garlic paste. Saute for three minutes and then add in the shallots. Saute for another three minutes.
Add in tomatoes and cook till they’re mushy.
Add in the ground spices and tamarind pulp. Cook for five minutes.
Now add in the coconut paste and green chillies. Saute for four minutes.
Add the marinated prawns and coconut milk. Cook the prawns only for four minutes and then turn off the heat.
Serve the dish with a sprinkle of chopped coriander, accompanied by plain white rice.