Chettinad Prawn Masala / Chettinad Eral Masala

This semi dry prawn masala from chettinad cuisine is a great treat for spice lovers. This goes well with Indian breads as well as steamed rice; you can even use this as a stuffing in sandwiches.

Ingredients:

Prawns - 250 grams
Onion - 1(finely chopped)
Tomato - 1 small (finely chopped)
Ginger garlic paste - 1½ tsp
Green chilli - 2 (Finely chopped)
Red chilli powder- 1½ tsp (Adjust according to your spice level)
Pepper powder - ½ tsp(optional)
Turmeric powder - ½ tsp
Garam masala powder - ½ tsp
Curry leaves - 1 sprig 

Coriander leaves - for garnishing

To Grind:
Grated Coconut - 1½ to 2 tbsp
Saunf / Fennel seeds - 1 tsp 

Directions:

Peel the skin, devein and wash the prawns; keep aside. 

Grind the coconut and fennel seeds by adding water; keep aside.

Heat oil in a kadai; add the chopped onions and green chillies and fry till the onion becomes translucent. 

Then add ginger garlic paste, tomato and salt. Saute till tomato becomes soft.

After that add turmeric powder, pepper powder (if using) and red chilli powder; saute for a minute in medium flame. If you think it is sticking to the pan add little water.
Once it is done add the coconut fennel seed paste; allow to cook till the raw smell goes.

Add prawns and mix well. Add water if necessary.

Close the lid and allow to cook in a medium flame till the masala coats over the prawns and also the mixture becomes thick in consistency.

Once it is done, add garam masala powder and mix well.

Garnish with coriander leaves and serve hot.

Note: 

Don't cook prawns for a long time (not more than 7 to 10 minutes); it has a tendency to become rubbery in texture. 

Adjust the spice and water level according to the consistency / taste you like.