PRAWN MASALA - SPICY SOUTH INDIAN ERAL MASALA

    Prawn Masala or simply, Eral/Iral Masala is a typical South Indian Style spicy gravy prepared with Prawns/Shrimps and freshly ground Masala. Very few ingredients, simple spices and above all, it is a quick fix recipe. This South Indian style spicy Eral Masala has very few spices but comes with bold flavours. This is one recipe I had jotted down from Chef Damu's Cooking show years back. The local spices added into this recipe enhances the overall flavour and taste of this Prawn Curry.

    The spices are pretty similar to the ones in most of the curries but vary a bit here & there. But a small variance makes a huge difference in a curry. And this Prawn Masala/Eral Masala is an amazing example for the same. A simple addition of Fennel & freshly ground Masala gives a whole lot of flavour to this Prawn Recipe. The secret behind this flavour-filled Prawn Masala is perfectly sauteeing the ground Masala on a low flame & slow cooking. Slow cooking makes the Masala aromatic, well cooked and also enhances the overall taste, helping the Masalas to get well infused into the Prawns/Shrimps. 

    Once you get the Prawns cleaned this Prawn Masala can be incorporated within 20-30 Minutes. A simple and easy to cook Prawn recipe. One main factor, we have to consider while cooking Prawn is to maintain the texture. It should turn out to be soft and succulent once cooked and not chewy or rubbery. So the trick is to cook the Prawns quickly. Longer you cook the Prawns/Shrimps they turn out to be chewy. So, add the Prawns/Shrimps only after the Masala is well sauteed & wait until oil separates from the mix. Make sure the raw flavour has gone before adding the Prawns. Prawn Masala/Eral Masala goes well with both Roti & Rice. This Spicy South Indian Style Prawn recipe is so quick to make that you can easily sneak it into your Party Menu.

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 Cuisine - Tamilnadu, South India

 Course - Side Dish

 Spice Level - Medium - High

 Difficulty - Medium

 Serves - 3-4

 Author - SM

 Preparation Time - 30-45 Minutes

 Cooking Time - 20-30 Minutes

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HOW TO COOK PRAWN MASALA - SPICY SOUTH INDIAN ERAL MASALA

PRAWN MASALA - SPICY SOUTH INDIAN ERAL MASALA

INGREDIENTS:

For Prawn Masala:

Prawns/Shrimps - 1 Kg

Onion - 1 No.

Ginger Garlic Paste - 2 Tspn

Oil - 2 Tbspn

Fennel Seeds - 1/2 Tspn

Curry Leaves - 2 Sprigs

Tamarind - a lime size

Salt - To Taste

To Grind:

Onion - 2 Nos.

Garlic - 10-12 Cloves

Turmeric - 1/2 Tspn

Dry Red Chillies - 8-10 Nos.

Coriander Powder - 2 Tbspn

Peppercorns - 1 Tspn

Cumin Seeds - 1/2 Tspn

To Garnish:

Coriander leaves - few

METHOD:

For Prawn Masala:

• De-shell & De-vein the Prawns, clean and wash them well and keep it aside. 
• Grind the ingredients mentioned under "To Grind" into a fine paste and leave it aside.
• Soak Tamarind in water for a few minutes and extract tamarind juice out of it.
• Heat oil in a deep wok, splutter Fennel Seeds & Curry Leaves on a very low flame.
• Add finely chopped Onions and saute until onions turn translucent.
• Add Ginger Garlic paste and saute until aromatic.
• Pour in the ground paste and give a quick stir.
• Cook this on a low flame for about 15-20 minutes or until the raw flavour goes, and oil separates from the mix.
• Add Prawns into the Masala along with a dash of Salt, and mix well.
• Prawns tend to ooze out water. So add water only if you find the Masala mix to be dry.
• Cover and cook for about 5-7 minutes on a medium-low flame.
• Once the Prawns get cooked, pour in the Tamarind extract and cook for another 3-5 minutes on a low flame.
• Adjust the consistency of the Prawns Masala to suit your preference.
• Switch off the flame and garnish Prawns Masala with finely chopped Coriander Leaves.
• Serve Spicy South Indian Prawn/Eral Masala hot along with Rice or Chapati.

NOTES:

• Adjust the number of Dry Red Chillies and Peppercorns to suit your spice level.
• Adding Tamarind extract is purely optional.
• Saute the Masala on a low flame until the raw flavour goes before adding Prawns into it.
• Do not over cook the Prawns, which will make the texture chewy & rubbery.