Eral Curry (mangalorean Prawn Curry)
Eral Curry, also known as Mangalorean Prawn Curry, is a popular dish from the Dakshina Karnataka Cuisine. This flavorful and aromatic curry is a perfect combination of fresh prawns and a rich blend of spices, making it a must-try for seafood lovers.
Ingredients
- 500g fresh prawns, cleaned and deveined
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1/2 cup coconut milk
- 2-3 green chilies, slit
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- A few curry leaves
- 2 tbsp oil
- Salt to taste
Instructions
- Heat oil in a pan and add mustard seeds and cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and slit green chilies, and sauté for a minute.
- Now, add the tomato puree, turmeric powder, red chili powder, and coriander powder. Cook until the oil separates from the masala.
- Add the cleaned prawns and mix well. Cook for 2-3 minutes.
- Pour in the coconut milk, add salt, and let the curry simmer for 5-7 minutes until the prawns are cooked through.
- Garnish with curry leaves and serve hot with steamed rice or neer dosa.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Fat
- 15g
- Carbohydrates
- 10g
Supplies
Pan Spatula Bowl
Tools
Knife Cutting board Mixing spoon
Serving suggestions
Serving suggestions: Enjoy the Eral Curry with steamed rice, neer dosa, or appam for a delightful meal.
Tips & tricks
Tips: Adjust the spice levels according to your preference for a milder or spicier curry.
Cost
$15