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Moringa Prawn Curry | Eraal Murungaikkai Kulambu | Yummy And Traditional Gravy Recipe |
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#prawns gravy #eraal kulambu #
In tamil it is "eraal kuzhambu". It is a hearty stew style curry with prawns (shrimps) and seasonal vegetables of your choice. The three basic spices for most curries are fennel, coriander, turmeric.These form the base for this dish. From this base ,the chef can be creative. I chose to make an all in one versatile dish to be eaten with bread, rice or even as a topping for pasta.
Recipe : -
Masala Paste : -
Big onion - 1 chopped
Crushed Garlic - 3
Green Chilli - 1 chopped
Coconut - 1 tbsp ( substitue for coconut is 4 cashewnuts )
Blend the above to a smooth paste.
Seasoning : -
Oil - 1/4 cup
Bay leaf
Fennel seeds - 1/2 tsp
Dried chilli - 2 small pieces
big onion - 1 chopped,
Crushed Garlic - 4,
Tomatoes = 2 chopped
Curry Leaves
Tamarind Juice - 2 tbsp or 1/4 cup
Prawns (shrimp) - 250 gms shelled ( if you are not adding vegetables, then add in extra 300 gms of shelled prawns )
Option to add vegetables like bottle gourd and drumstick or any other seasonal vegetables of your choice.
Chilli powder - 1 tbsp
Fennel powder - 1 tbsp
Coriander Powder - 1 tsp
Turmeric powder - 1 tsp
Salt to taste
Temper the bay leaf ,fennel seeds and dried chiili in 1/4 cup of oil in the pan.
Then add in the chopped big onion and once it is browned add in the tomatoes.
Once tomatoes are cooked well, add in the vegetables , stir for a while until 1/2 cooked.
Then add in the chilli powder, turmeric powder, fennel powder and coriander powder.
Stir for a while until the raw taste disappears.
Then add in the masala ground paste and stir for a while before you add in the prawns.
Stir for a few minutes and add in the tamarind extract. Then add extra 1/2 cup of water and let it simmer for 5 mins until vegetables are soft. Add salt to taste.
Hint : First , take 1 spoonful like a stew or soup .Let your mouth savour this delicious creation. Next, the carbo of your choice to go with it. Ooooh!!!!
In tamil it is "eraal kuzhambu". It is a hearty stew style curry with prawns (shrimps) and seasonal vegetables of your choice. The three basic spices for most curries are fennel, coriander, turmeric.These form the base for this dish. From this base ,the chef can be creative. I chose to make an all in one versatile dish to be eaten with bread, rice or even as a topping for pasta.
Recipe : -
Masala Paste : -
Big onion - 1 chopped
Crushed Garlic - 3
Green Chilli - 1 chopped
Coconut - 1 tbsp ( substitue for coconut is 4 cashewnuts )
Blend the above to a smooth paste.
Seasoning : -
Oil - 1/4 cup
Bay leaf
Fennel seeds - 1/2 tsp
Dried chilli - 2 small pieces
big onion - 1 chopped,
Crushed Garlic - 4,
Tomatoes = 2 chopped
Curry Leaves
Tamarind Juice - 2 tbsp or 1/4 cup
Prawns (shrimp) - 250 gms shelled ( if you are not adding vegetables, then add in extra 300 gms of shelled prawns )
Option to add vegetables like bottle gourd and drumstick or any other seasonal vegetables of your choice.
Chilli powder - 1 tbsp
Fennel powder - 1 tbsp
Coriander Powder - 1 tsp
Turmeric powder - 1 tsp
Salt to taste
Temper the bay leaf ,fennel seeds and dried chiili in 1/4 cup of oil in the pan.
Then add in the chopped big onion and once it is browned add in the tomatoes.
Once tomatoes are cooked well, add in the vegetables , stir for a while until 1/2 cooked.
Then add in the chilli powder, turmeric powder, fennel powder and coriander powder.
Stir for a while until the raw taste disappears.
Then add in the masala ground paste and stir for a while before you add in the prawns.
Stir for a few minutes and add in the tamarind extract. Then add extra 1/2 cup of water and let it simmer for 5 mins until vegetables are soft. Add salt to taste.
Hint : First , take 1 spoonful like a stew or soup .Let your mouth savour this delicious creation. Next, the carbo of your choice to go with it. Ooooh!!!!
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