Saturday, 22 March 2014

Prawn is the only versatile seafood which goes well with any vegetable dish. This is a very comforting gravy and quick to make, the vegetables absorbs prawn juice and tastes absolutely delicious.
Eral Kaikari Kuzhambu
Prawns small sized - 250 gms
Shallots - 10 or Onion small - 1 no
Tomato medium - 1 no
Brinjal - 2 nos
Raw banana - 1/2 no
Potato - 1 no
Drumstick - 1 no
Red chilly powder - 1 and 1/4 tsp
Coriander powder - 3 to 4 tsp
Cumin powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Mustard seeds - 1/2 tsp
Curry leaves - few
Water - 1 and 1/4 cup
Oil - 2 tbsp

Prawn Vegetable Curry
1. Cut potato, raw banana and brinjal into lengthwise pieces.
2. Chop shallots, curry leaves and tomato.
3. Heat oil in a kadai, add mustard seeds, when splutters add chopped onion, curry leaves and all the vegetables. Stir well the vegetables in oil for a minute.
4. Now add prawns to the kadai and stir fry for few seconds.
5. Next add the tomatoes, spice powders, salt and water. Stir well.
6. Cover pan with lid and cook vegetables on low heat for 7 mins.
7. When veggies are cooked, remove pan lid, increase heat and cook curry until slightly thickened.
Serve hot with
Steamed rice
Boiled egg.