Eral Varuval

Instructions

1. 1

   Marinate the Prawns

   • In a mixing bowl, combine the cleaned and deveined prawns with 1/2 tsp turmeric powder, 1 tsp red chili powder, 1/2 tsp salt, and 1 tbsp lemon juice.
   • Mix thoroughly to ensure each prawn is evenly coated.
   • Cover and set aside to marinate for 15 minutes at room temperature.
2. 2

   Prepare the Masala Base

   • Heat gingelly oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add 1 tsp mustard seeds and 1 tsp fennel seeds. Allow them to splutter for about 30 seconds.
   • Add the sprig of curry leaves and sauté for a few seconds until they turn crisp and aromatic.
   • Add the finely chopped onions and slit green chilies. Sauté for 6-8 minutes, stirring occasionally, until the onions become soft, translucent, and golden at the edges.
   • Add 1.5 tbsp ginger-garlic paste and cook for 1-2 minutes until its raw aroma disappears.
3. 3

   Cook Tomatoes and Spices

   • Add the finely chopped tomatoes to the pan. Cook for 4-5 minutes, mashing them with the back of your spoon, until they break down and become soft and pulpy.
   • Reduce the heat to low. Add the spice powders: remaining 1/4 tsp turmeric powder, 1.5 tsp red chili powder, 2 tsp coriander powder, and 1 tsp garam masala.
   • Add the remaining 3/4 tsp salt. Stir continuously and cook the masala for 2-3 minutes until it darkens in color and oil begins to separate from the sides.
4. 4

   Cook the Prawns

   • Add the marinated prawns to the pan with the masala.
   • Gently toss everything together to coat the prawns completely.
   • Increase the heat to medium and cook for 5-7 minutes, stirring occasionally. The prawns are cooked when they turn opaque pink and curl into a 'C' shape. Be careful not to overcook them, as they will become tough.
5. 5

   Garnish and Serve

   • Once the prawns are cooked, the masala should be thick and cling to them. If there is excess moisture, cook for another minute on high heat.
   • Turn off the heat and garnish with 2 tbsp of freshly chopped coriander leaves.
   • Serve hot as a side dish with sambar rice, rasam rice, or as an appetizer.