Prawns, we used to get it fresh as we lived in coastal area, when I was with my parents in my home town(Thoothukudi).My mom used to prepare it occasionally as side dish for Rasam and Parrppu(Dal) Satham.This recipe is a thick gravy which can be had as side dish or even as such with rice and of course goes well with Idlis and Dosas also.
- Tomato(takalli) -3.
- Ginger garlic paste(Enchi poondu viluthu)-1 tsp.
- Aachi kulambu millagai thool(optional)-1 tsp.
- Mustard seeds-1/2 tsp
- Curry leaves -few(10-15) leaves
- Salt-1/2 tsp.
- Tumeric powder-1/2 tsp
- Chilli powder-1 or 1/2 tsp(as desired)
- Water -2 glass(400ml)
- Break the shell of prawn and Clean it well.Now,in a frying pan or kadai add 4 tsp of oil(it gives taste if we add more oil) and allow it to heat,When heated add mustard seeds let it split up then add curry leaves.
- Following that add onion and fry until they become golden brown,then put tomato and saute them.Once tomato is cooked(don not cook tomato till they become like stick)Add ginger garlic paste and fry til they lose their raw taste.
- Following this add tumeric powder,chilli powder,aachi kulambu millgai thool, salt and stir them all the way to bottom as all amsala catches up evenly.
- Now it is time to add prawns,giving a stir again as all sides are covered with the masala,once done add water,give it a boil and close the lid in low flame.Wait for 30 minutes(then and there give up a stir to avoid masala sticking to the bottom).
- Once prawns are cooked if you have excess water raise the flame and make water to evaporate until the consistency you desire(Suppose if you want the gravy watery do not let water evaporate rise if you want it thick then go head and raise the flame to make water evaporate).