Era pasalikeerai curry – Prawns with Amaranth leaves

Lately Amma is fascinated about this herb. We planted it in our home garden a month back and now its grown nicely with lots of fresh, plump looking leaves with that reddish tint. We rarely cook this at home as Amma says thats a great coolant for the body and the kids might catch cold.

This summer was tough time for both the elders and kids and we were away from non-vegetarian throughout this month. Last week Amma’s craving for sea-food cannot stop her more and thus she visited Chennai’s fish market near the beach and came back with loads of fresh fish vareties. So whole of this week I am here to post those goodies.

Amma knows that prawns create lots of heat in the body. But its hard to resist after seeing these. So she tweaked her usual recipe and added a handful of the chopped pasalai keerai. It not only turned to be delicious but the dreading stomach pain did not happen at all! And voila she’s fallen for this leaf and added handfuls in a Fish kulambu, Prawn soup (recipes upcoming ;)) to nullify the heat thats been produced by the sea food.

No words to praise her idea and there were lotsa hugs from me and my sis to her over this weekend!

Era pasalai keerai varuval – Prawns with Amaranth leaves


Cleaned fresh Prawns – 1 cup
Fresh Amaranth leaves – 5 -6 (chopped)
Onion – 1 medium sized (chopped)
Tomato – 1 small (chopped)
Ginger + garlic paste – 1 teaspoon
Sambar podi – 1.5 tea spoon (if using Chill powder mix 1 part of chilli powder with 2 parts of coriander powder)
Turmeric – 1 pinch
Salt – 1/2 tea spoon or as per taste
Peanut oil – 1 T spoon

How to make it?

In the thick bottomed wide skillet heat the peanut oil and once hot add the ginger garlic paste. Saute for half-a-minute and then add the onions. Saute till they turn soft and add tomatoes. Add the sambar podi / chilli powder, turmeric and salt and cover and cook till the tomatoes or mushy (takes 2-3 minutes). Now add the cleaned prawns and saute for a minute. Add the chopped amaranth leaves and mix well. Cover and cook for 5 minutes. Open the lid and simmer and cook till the oil separates. Serve with piping hot rice.

The leaves were not prmoninent but they tasted wonderfully. I did not get the slightest ray of stomach ache which I would if eating prawns in hot summer! Had forgotten to take a snap of the final dish. Would update the post later once we make it again. I think next week šŸ˜‰


8 comments on “Era pasalikeerai curry – Prawns with Amaranth leaves

  1. nice greens…looks beautiful!..

  2. Again u make me feel for all these greens Nirmala..Prawns with greens is new to me.

  3. Love this idea! Maybe I’ll try with spinach or something as I don’t have access to pasalikeerai here. šŸ™‚

  4. we make shrimp and green together but use a smal variety of shrimp. Looks great!

  5. this sounds wonderful!!!neevr used amarnath leaves…

  6. Mixing shrimp and greens..that’s new to me..sounds interesting..

  7. It is a reality that wines produced basically of herbs are the best in the market. Herbs in particular have a lot of medicinal value and are being used world over to conveniently handdle health problems. They are also very good for body build-up. What a great gift from God.

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