We do hope you had excellent Diwali. Mine went well and fired couple of crackers. Because of Diwali sweets/snacks preparation, I wasn't in a position to update couple of from the Diwali recipes within my blog yet.
Also, I observed I haven't published any non-veg recipes within my blog for many time period. so, I made the decision to publish couple of non-veg recipes first that have been within my draft for many time period, i then will publish the rest of the Diwali recipes.
This is actually the recipe from the MIL that is prepared in south Indian method, goes well with steamed grain. However, you may also use like a side dish for roti/chapathi too.
Fundamental Information:
Preparation Time: half an hour
Cooking: 30-40 minutes
Serves: 4 people
Prawns / Iraal - 500 grams, peeled and deveined
Small Onion / Sambar Onion / Shallots - 1/2 cup, finely chopped or minced
Tomato - 3 nos in medium size or 1 cup, sliced
Ginger root garlic clove paste - 1 and 1/2 teaspoons
Salt - to taste
Turmeric powder - a pinch
Oil - 3 tablespoons
Mustard seeds - 1/2 teaspoon
Curry leaves - 2 strings
Coriander leaves - for garnishing
Water - 3/4 cup
To Roast and Grind:
Fennel seeds - 1 teaspoon
Cumin seeds - 3/4 teaspoon
Grain grains - 1 tablespoon
Curry leaves - 1 string
Oil - 1 teaspoon
Red chilli powder - 1 teaspoon in order to taste
Method:
1) Wash prawns well in water for two to three occasions. Add salt, turmeric along with a big pinch of red chilli powder. Mix well. Cover and aside for half an hour.
2) Meanwhile, inside a heavy bottom pan, heat a teaspoon of oil. Add some ingredients except red chilli powder given under roasting and roast it till they releases nice aroma.
3) Turn the flame off and add some red chilli powder. Heat within the pan is enough for red chilli powder. Simultaneously, make certain to not burn it.
4) Let it awesome and grind to some fine powder. If needed add water to create a smooth paste.
5) Grind tomato making a puree from it. keep aside.
6) Heat 3 tablespoons oil within the same kadai / pan which we employed for roasting. Add mustard seeds when it's hot. Add onion together with curry leaves. Fry till onion becomes very soft and translucent.
7) Add ginger root garlic clove paste and fry up until the raw smell beeps.
8) Add tomato puree and prepare till it cuts down on and releases oil in the sides from the pan.
9) Now, add prawns, ground masala powder,salt, turmeric and water one at a time. Mix lightly. Adjust the salt and spicy according to your taste. Once the gravy starts boiling, cover the pan minimizing the flame to medium. Allow it to prepare for couple of minutes.
10) Prepare the gravy up until the oil oozes from the top pan and also the prawns are very well cooked.
11) Garnish with chopped coriander leaves and serve hot with steamed grain.
Note:
1) Rather of red chilli powder, you may also use dry red chillies for roasting with this gravy.
2) Decrease or increase water quantity according to your individual preference. If you want gravy consistency, adding a mug of water rather of threeOr4 cup water.
