My mother is a native of coastal region of Nothern Tamilnadu. Here seafood is the main. She adores sea food like anything and prepares a bunch of dishes with all type of fish, prawn, dry fish etc. I shall be posting a few top hits.
Eral Varuval/ Prawn fry
Eral / Prawn – 1/4 Kg
Tomato (medium sized) – 1
Onion (medium sized) – 1
Giner garlic paste – 2 tablespoon
Sambar podi – 1 teaspoon
turmeric powder – a pinch
Salt – as per taste
Oil – 4 table spoon
How to make it?
Cut tomatoes into tiny pieces. Chop onions.
Heat oil in a kadai. Once its hot add the ginger garlic paste and fry till golden color. Add the onion and fry till its pinkish. Add the tomatoes and cook till they become mushy. Add the sambar podi, turmeric powder, salt and the prawns and cook in low flame for 7 minutes. Check often if the curry sticks to the bottom of the kadai and gently turn over the mixture using a spatula. Once the oil separates decorate with curry leaves and coriander leaves and serve hot with rice.
Prawns are supposed to increase heat in the body. Also it creates gastric problem when eaten more. Hence the ginger garlic added should be more inorder to balance that.