Wednesday, 21 May 2014

Eral Muttai Poriyal
Prawn medium size - 1/2 kg
Onion large chopped - 3 nos
Tomato small - 1 no
Raw banana ( peeled and chopped) - 1 no
Curry leaves chopped - few
Ginger and Garlic paste - 1 tsp
Coriander powder - 1 tsp
Red chilli powder - 1/2 tsp
Black pepper crushed - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 4 tsp

For eggs
Eggs - 4 nos
Turmeric powder - pinch
Red chilli powder- 1/4 tsp
Salt - 2 generous pinch
Water - 1 tbsp

Chettinad Prawn and Egg fry
1. Combine water, turmeric powder, chilli powder and salt given for eggs in a bowl, mix well. Now break the eggs one by one into bowl and whisk until frothy.
2. Heat oil in a pan, add chopped onions, ginger garlic paste and curry leaves to the pan, sauté until onions turn glossy and transparent. 
3. Add the chopped raw banana, peeled and cleaned prawns to the onions in the pan and sauté until prawns slightly curls.
4. Add the chopped tomatoe to the pan and cook for a minute.
5. Add red chilli powder, coriander powder, crushed pepper, turmeric powder, salt and 150ml water to the pan, stir well and bring prawn mixture to boil.
6. Cook for 5 mins until the raw banana is cooked, prawn is tender and gravy dries up.
7. Now reduce the pan heat to medium, if required add 1 tsp oil to the prawn fry. Add the whisked egg mixture to the prawn fry and increase pan heat to high.
Quickly stir fry so that eggs starts to cook and resembles scrambled egg.
8. With the help of ladle break the prawn and eggs into fine pieces which resembles like mince.
Serve hot with rice
Chapati or Dosa.