Ingredients: 400 grams Prawns – cleaned and deveined,1/2 cup Shallots – roughly chopped,2 Tomatoes – chopped,2 sprig Curry leaves,1 Green Chillies – slit,1 1/2 teaspoon Ginger Garlic Paste,1 tablespoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Black pepper powder,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Lemon juice,Salt – to taste,1-1/2 tablespoon Sunflower Oil,Coriander (Dhania) Leaves – chopped for garnish
Time in minutes: 40 Servings: 4 Course: Lunch Diet: Non Vegeterian
Instructions: To begin making the Chettinad Eral Thokku Recipe,add salt and lemon juice to the cleaned prawns, mix well and marinate for 15 minutes in fridge.Heat oil in a Kadai. Add ginger garlic paste and sauté till the raw smell of the paste is gone. Once done add chopped shallots, curry leaves and green chilies and cook till onions turn translucent.After the onions have turned translucent add chopped tomatoes. Cook till tomatoes turn soft and mushy and oil releases from the sides of the pan.At this stage add the spice powders like the red chilli powder, turmeric powder, coriander powder black pepper powder, salt and stir well to combine.Add marinated prawns and give it a good mix, ensure all the prawns are coated well with the masala.Add 1 tablespoon water, mix well and then cover and cook till prawns are fully cooked. If needed, add more water if the masala turns dry. The prawns release some water as well. Keep the heat to medium high. Once the prawns are cooked and the gravy has reached the desired semi gravy consistency turn off the heat. Garnish with fresh coriander leaves and serve Chettinad Eral Thokku hot.Serve Chettinad Eral Thokku with Steamed Rice and Palak Tovve or Palak Dal Recipe (Spinach and Lentil Curry) for a comforting lunch or dinner.