Description

Karaikudi Eral Masala, also known as Chettinad Prawn Masala or Eral Thokku, is a fiery and flavorful South Indian dish hailing from the Chettinad region of Tamil Nadu. It features succulent prawns cooked in a rich, aromatic gravy made with a unique blend of freshly ground spices, onions, and tomatoes, offering a taste that is both complex and deeply satisfying.

Ingredients

For Marinating the Prawns

• 500 grams Prawns (cleaned and deveined)
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Red chili powder (adjust to taste)
• 1 teaspoon Ginger-garlic paste
• Salt (to taste)

For the Chettinad Masala

• 2 tablespoons Coriander seeds
• 1 teaspoon Cumin seeds
• 1/2 teaspoon Fennel seeds
• 1 teaspoon Black peppercorns
• 3 Cardamom pods (green)
• 4 Cloves
• 1 inch Cinnamon stick
• 4-6 Dry red chilies (adjust to spice level)
• 1 sprig Curry leaves

For the Curry Base

• 3-4 tablespoons Oil
• 1/2 teaspoon Mustard seeds
• 1/4 teaspoon Fennel seeds
• 1 sprig Curry leaves
• 2 medium Onions (finely chopped)
• 1 tablespoon Ginger-garlic paste
• 2 medium Tomatoes (finely chopped or pureed)
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Red chili powder (adjust to taste)
• Salt (to taste)
• 1-2 tablespoons Tamarind extract (optional, for tanginess)
• 1/2-1 cup Water (as needed for desired consistency)
• Fresh coriander leaves (chopped, for garnish)

Instructions

1. Marinate the cleaned and deveined prawns with turmeric powder, red chili powder, ginger-garlic paste, and salt. Mix well and set aside for at least 15-20 minutes.
2. For the Chettinad masala, dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, cardamom pods, cloves, cinnamon stick, and dry red chilies in a dry pan over medium heat until fragrant. Be careful not to burn them.
3. Add the curry leaves to the pan and roast for a few seconds more until crisp. Let the roasted spices cool down completely.
4. Grind the cooled roasted spices into a fine powder in a spice grinder or mortar and pestle.
5. Heat oil in a heavy-bottomed pan or kadai over medium heat. Add mustard seeds and let them splutter. Then add fennel seeds and curry leaves and sauté for a few seconds.
6. Add the finely chopped onions and sauté until golden brown.
7. Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
8. Add the finely chopped or pureed tomatoes and cook until they soften and the oil starts to separate from the masala.
9. Add turmeric powder, red chili powder, and salt. Mix well and cook for a minute.
10. Add the freshly ground Chettinad masala powder and mix thoroughly. Cook for 2-3 minutes, stirring constantly, until the raw smell of the spices disappears and the masala is fragrant.
11. Add the marinated prawns to the masala. Cook on medium-high heat for 2-3 minutes, stirring gently, until the prawns change color and start to curl.
12. Add water to adjust the consistency of the gravy to your preference. If using, add tamarind extract at this stage. Bring the mixture to a simmer.
13. Cover the pan and cook on low heat for 5-7 minutes, or until the prawns are cooked through and the gravy has thickened. Avoid overcooking the prawns as they can become rubbery.
14. Check for salt and adjust if needed.
15. Garnish with fresh chopped coriander leaves before serving.