Chettinad yera masala

Ingredients

• Prawns 200g
• Coconut grated 50g
• Red chilli 5nos
• Coriander seeds 50g
• Onion 20g
• Garlic 10g
• Ginger 5g
• Peppercorns 3g
• jeera 2g
• Coconut Oil
• Salt

You may like

Harira, the ramadan soup

Preparation

• This one is a perfect side dish that will leave you yearning for more. The prawns are cleaned and kept aside. In a heated pan is added grated coconut. Red chilli, coriander seeds, onion, garlic, ginger, pepper corns, jeera and saunf are sauted and a fine paste is made of all the ingredients.
  
  Next oil is heated and in it are sauted jeera and chopped onions till they turn brown in colour. Chopped tomatoes are added to the masala and cooked along with the prawns, till the raw flavour evaporates.
  
  Garnished with coriander and fried curry leaves, the dark brown coloured gravy goes well with idiyappam, dosa, parantha and boiled rice.
  
  Credit to Chef.Palani Murugan,
  LiBa's multicuisine Restaurant,Vijay Foodcourt,9 Reynolds road, Trichy. Tamilnadu
  visit
  http://libastrichy.blogspot.com