How to make Yera Poondu Masala -
Another gem from Kerala –this prawn curry has a predominant flavour of garlic
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (kolambi/jhinga) , Lemon juice
Cuisine : Kerala
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Rahu Kalia Steamed Tandoori Pomfret Daab Chingri Mase Kalvan
Yera Poondu Masala Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Yera Poondu Masala Recipe
Prawns (kolambi/jhinga) 36-40
Lemon juice 1 tablespoon
Salt to taste
Whole dry red chillies 6
Coriander seeds 2 tablespoons
Cumin seeds 1 tablespoon
Black peppercorns 10-12
Garlic 30 cloves
Sesame oil (til oil) 6 tablespoons
Mustard seeds 1/2 teaspoon
Split black gram skinless (dhuli urad dal) 1 teaspoon
Curry leaves 10-12
Onion chopped 1 medium
Green chillies slit 4
Tomato chopped 1 medium
Method
Step 1
Shell, de-vein and wash the prawns thoroughly. Marinate with lemon juice and salt.
Step 2
Heat a pan and dry roast four red chillies, coriander seeds, cumin seeds and black peppercorns along with ten cloves of garlic.
Step 3
Grind to a smooth paste with little water. Heat oil in a wide kadai and temper with mustard seeds, urad dal, remaining red chillies broken and curry leaves.
Step 4
Add the remaining garlic, onion, green chillies and masala paste. Sauté on high heat till the fat separates.
Step 5
Add tomato and continue cooking till the masala starts drying up. Add the prawns, toss well and cover with a tight fitting lid.
Step 6
Let it sweat on low heat, stirring frequently for about ten minutes. Open the lid and cook the prawns over high heat to thicken the masala. Add salt to taste and serve hot.
Nutrition Info
Calories : 1350 Kcal
Carbohydrates : 30.6 gm
Protein : 83.8 gm
Fat : 98.9 gm
Other : Iron- 24.7mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
