Yera Poondu Masala Another gem from Kerala –this prawn curry has a predominant flavour of garlic This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 04 May 2016 in Recipes Course New Update Main Ingredients Prawns (kolambi/jhinga) , Lemon juice Cuisine Kerala Course Main Course Seafood Prep Time 26-30 minutes Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Easy Others Non Veg Advertisment Ingredients list for Yera Poondu Masala 36-40 Prawns (kolambi/jhinga) 1 tablespoon Lemon juice to taste Salt 6 Whole dry red chillies 2 tablespoons Coriander seeds 1 tablespoon Cumin seeds 10-12 Black peppercorns 30 cloves Garlic 6 tablespoons Sesame oil (til oil) 1/2 teaspoon Mustard seeds 1 teaspoon Split black gram skinless (dhuli urad dal) 10-12 Curry leaves 1 medium Onion chopped 4 Green chillies slit 1 medium Tomato chopped Method Advertisment Shell, de-vein and wash the prawns thoroughly. Marinate with lemon juice and salt. Heat a pan and dry roast four red chillies, coriander seeds, cumin seeds and black peppercorns along with ten cloves of garlic. 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. Add the remaining garlic, onion, green chillies and masala paste. Sauté on high heat till the fat separates. Add tomato and continue cooking till the masala starts drying up. Add the prawns, toss well and cover with a tight fitting lid. 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 Carbohydrates 30.6 Protein 83.8 Fat 98.9 Other Fiber Iron- 24.7mg #Garlic #Green chillies #Salt #Tomato Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article