Prawn pollichathu recipe | eraal masala gravy

Prawn pollichathu recipe | eraal masala gravy is prepared by marinating prawns in lime juice, chilly powder and salt, cooked with masalas, onion, garlic and tomatoes, herbs and coconut milk in Kerala style. This prawn gravy can be served as side dish for phulka roti , paratha , Idli , dosa and rice .

Prawns are rich in proteins and low in fat and calories which make them a healthy food. If you have prawns, you can control the bad cholesterol (LDL) levels and prevent heart diseases like heart attack and blockage. Calcium and vitamin E content in prawns maintain healthy skin, teeth and bones. Proteins in prawns provides body growth and development. Health benefits of prawns.

Ingredients:-

Marination:-

• prawns / eraal – 300 gram
• red chilly powder / milagai podi – 1/2 tsp
• turmeric powder / manjal podi – 1/4 tsp
• salt – 1/2 tsp
• lemon juice – 1 tsp

Gravy:-

• coconut oil – 3 tsp
• mustard seeds / kadugu – 1/2 tsp
• fenugreek seeds / vendhayam – 1/4 tsp
• curry leaves / karuvepilai – few
• green chilly / pachai milagai – 1 (slit)
• ginger paste / inji – 1/2 tsp
• onion / vengayam – 1 (chopped)
• garlic / poondu – 10 cloves (chopped)
• tomato / thakkali – 1 (chopped)
• red chilly powder / milagai podi – 1 tsp
• coriander powder / malli podi – 1 tsp
• turmeric powder / manjal podi – 1/4 tsp
• coconut milk / thengai paal – 1/4 cup
• salt – to taste

Method:-

1. Clean and wash prawns well in enough water.

2. Add red chilly powder, turmeric powder, salt and lemon juice and marinate.

3. Marinate prawns for around 10-15 minutes. Meanwhile extract coconut milk and keep all the other ingredients ready.

4. Heat 3 tsps of coconut oil in a fry pan and sauté marinated prawns.

5. Keep in low or medium flame for 5 minutes till oil separates.

6. Remove prawns from fry pan and keep it aside.

7. In the same oil add mustard seeds and fenugreek seeds.

8. When it splutters add slit green chilly and curry leaves.

9. Next add chopped onions and sauté. I have used pearl onions.

10. When onions turn pale add chopped garlic and ginger paste and sauté.

11. Next add chopped tomatoes and sauté.

12. When tomatoes were cooked add the spice powders and mix well.

13. Now add fried prawns and mix well without adding water. Close and cook in low flame for 5 minutes.

14. Now gravy will be thick and dark in colour.

15. Finally add coconut milk, mix well and switch off the stove within one minute. Do not keep in flame for more than one minute.

16. Transfer to a serving bowl and serve as side dish for parathas and rice.