Eral Thokku / Prawn masala

Ingredients

Prawn - 1/2 kg

Onion - 3 big size

Tomato - 2 medium size

Curry leaves - 1 spring

Home made chilly powder - 2 tblsp

Ginger garlic paste - 2 tblsp

Turmeric powder - 1/3 tsp

Salt

Sombu - 1 tsp

Pattai - 1 small piece

Oil - 4 tblsp

Preparation

1. Clean and wash prawn. Remove excess water and set prawn aside. Finely chop onion and tomato.

2. Heat oil in pan and temper with sombu, pattai and curry leaves.

3. Add onion and fry well. Fry until it turns golden brown. Add ginger garlic paste and fry until raw smell goes off. Add tomato and fry until mushy. Add chilly powder, turmeric powder and fry for 2 min. Add prawn and mix well. Close pan. Cook in low to medium flame.

4. Stir fry every 4 to 5 min. Fry until all blends well and oil separates from masal. Switch off stove and serve hot as side for rice and gravy combo or roti.  I prefer to mix with hot rice and eat. 

Note

1. Do not add water as prawn itself leaves water which is enough for cooking.

2. You can also add 1 tsp pepper and sombu powder at end to enhance taste.

3. You can also add 1/2 cup finely chopped coriander leaves along with prawn. 

4. Taste of  Eral thokku depends on how well you saute onion and tomato.