Monday, 15 May 2017

Prawn Pepper Masala / Eral Milagu Thokku - Tamilnadu Style

Here is a spicy and flavorful treat for a all prawn lovers! This prawn dish will be a great accompaniment for rice along with dhal / sambar / rasam and curd rice. It will be a tasty accompaniment for dosa, appam and chapathi as well!


You can adjust the spice level and consistency according to your taste.

This recipe is in my to do list for a long time, which I noted down from TV show.  I made a slight changes in the preparation method and sharing it with you all. This spicy prawn pepper masala is now become one of the favorite dish in my family.

Do try and give your feedback!


PREP TIME
20 min
COOK TIME
TOTAL TIME 
35 mins
                                                                                                                                                   
Recipe for Prawn pepper masala
Recipe type: Main course
Cuisine:  Tamilnadu
Serves: 3  to 4 (approximately)

Ingredients:
Prawns - 500 gms
Onion - 1 (finely chopped)
Tomatoes - 1(finely chopped)
Turmeric powder - ¼ tsp
Red chilli powder - ½ tsp
Pepper Powder - 1 tsp
Garam masala powder - 
¼ tsp
Salt - to taste
Curry leaves - 5 to 6 leaves
Oil - 1 to 2 tbsp


To grind & marinate:
Ginger - 1 " piece
Garlic - 5 to 6 cloves
Fennel seeds - ½ tsp
curry leaves - 1 sprig
Green chilli - 1
Directions:

Peel the skin, devein and wash the prawns; Keep aside.

Take a bowl, add the cleaned prawns and turmeric powder along with grounded ingredients.  
Mix well and allow to marinate for at least one hour.  Heat oil in a pan, season it with curry leaves.
 After that add chopped onions.  Saute the onion till colour changes. 

Add chopped tomatoes along with salt, red chilli powder.  Saute till tomatoes becomes soft.
Add marinated prawns and mix well; add little water and close the pan with the lid.
Allow to cook in a medium flame for just 3 to 4 minutes /  till the masala coats over the prawns. 
Open the lid, add pepper powder and garam masala powder and stir well  in high flame. 

Garnish with coriander leaves and serve hot.

Note:

Don't cook prawns for a long time (not more than 7 to 10 minutes); it has a tendency to become rubbery in texture. 



Adjust the spice and water level according to the consistency / taste you like.


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