IRAL THOKKU
Ingredients:
Prawns  - 200 gms
Onion - 1 no
Tomatoes - 1 no
Ginger & garlic paste - 1 tsp
Turmeric powder - a pinch
Chilli powder - 1 1/2 tsp ( vary according to required level of hotness)
Corriander powder - 1 tsp
Salt - as required

To season:

 Oil - tbsp
Mustard - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - a bunch


  1. Heat oil in a kadai on medium flame. When hot, add mustard and cumin seeds. When they splutter add the curry leaves and saute.
2. Next add the chopped onions and saute till they turn translucent and crisp. Then add the ginger and garlic paste and saute till the raw smell vanishes.
3. Now add the chopped tomatoes and saute till they are cooked and mushy and form a paste like consistency with the onions. This should take a couple of minutes.
4. Now add the prawns and mix well with the paste. Then add the masala powders and salt and mix well. There is no need to add water since the prawns when cooked let water out. If you feel, the masala sticking to the bottom then sprinkle some water.
5. Cover and cook for about 10 mins. You know it is done when the prawns are coiled up and well absorbed in the masala. Switch off heat and garnish with corriander leaves. the masala is ready :-)

Comments

Post a Comment

Popular posts from this blog

Seer Fish curry   Seer Fish - 1 medium Green chillies - 3  Garlic - 7-8 (small)cloves  Coriander leaves - few sprigs  Tamarind paste - 1/2 teaspoon Turmeric powder - 1 teaspoon  Lemon - 1/4 Red chilli powder - 1 teaspoon  Coconut - 1/4 cup (shredded)  Oil and salt 1. Make a paste of 5-6 garlic cloves, green chillies and some coriander leaves. 2. Wash, clean and cut the fish into pieces almost 2 cms thick. 3. Marinate the pieces with the green spice paste, turmeric powder, red chilli powder, salt, tamarind paste and juice of 1/4 slice of a lemon and let the fish relax at least for an hour. Marinated Seer fish / Surmai Marinated Seer fish / Surmai 4. Meanwhile, make a smooth paste of shredded coconut with water. 5. Heat oil in a pan and add rest of the garlic cloves (2-3). When the garlic is light brown, add the marinated fish. Try not to break the pieces while stirring. Add marinated seer fish / surmai to the pan Add marinated seer fish /...
Read more
Fish Curry  Fish pieces-1/2kg Green chilly-2(slits)  Ginger-very small piece(crushed)  Red Chilly Powder-1 1/2powder Turmeric Powder-1/2tsp  Small Onion-2(crushed)  Salt-to taste  Coconut Oil-2tsp  Small onion -2 (chopped) for seasoning  Curry Leaves-2 spring  Fish Tamarind(kodampuli) -3(according to ur taste)  Method  Soak the fish tamarind in half cup of hot water ..Then wash, clean and keep it aside.Take a heavy bottom pan or kadai ..Add the fish piece along with curry leaves,chilly powder,turmeric powder,salt ,water ,ginger,small onion(crushed),fish tamarind and green chilly …Water should be upper level of the fish ..Cook the fish pieces till the water get 3/4 th evaporated…Now the gravy is very thick and now season with small onion and curry leaves…So now the fish curry is ready to serve …
Read more
Chettinad Lamb Curry  Ingredients Lamb – 1 lb Pearl onions – 15  Garlic Cloves – 10  Tomato – 1 medium  Coriander Powder – 1 tsp Sambar Powder – 1  Chili Powder – 1 tsp  Turmeric powder – ½ tsp Ginger garlic paste – 2 tsp  Oil – 3 tsp  Cilantro Curry leaves Salt to taste  To Grind Coconut – ¼ cup Fennel seeds – 1 tsp  Cardamom – 2 For Seasoning  Cloves – 5  Cinnamon – 1” Cardamom – 3  Method  Chop the onions if you its too big. Heat oil in the pressure cooker and add cloves, cinnamon and cardamom and when its aromatic add onions and garlic and sauté well and add the ginger garlic paste and now add the tomato and sauté until the tomato is mushy. Next add mutton/lamb and fry in slow flame for 10 mins. Add all dry powders one by one and mix well and add sufficient water and pressure-cook for 10 mins. When its done look for the consistency and add more water if needed and now add the grinded coconut ...
Read more