Tamil Nadu Recipes
 
Erra Masala Chettinadu  
   
Serves 2

Ingredients
Prawns 2 cups cleaned Prawns 2 cups cleaned
Corriander seeds 1 tspn Turmeric powder 1/2 tspn
Black pepper corns 10 Garam masala powder 1 tspn
Cumin seeds 1 tspn Coconut 1/2 cup grated
Onions 2 medium size chopped Refined oil 2 tbspns
Garlic 5 flakes chopped Ginger 1 tbspn chopped
Salt use as required Corriander leaves 1 tbspn finely
chopped

Method

Roast the red chillies, pepper corns, coconut, corriander seeds and the kalpasi on a tawa over a medium flame for a minute. Stir while you roast the ingredients. Grind the garlic, ginger, red chillies, pepper corns, corriander seeds, coconut and the kalpasi to a fine paste using a little water. Keep aside. Heat the oil in a pan and add the cumin seeds. Fry for a few seconds. Add the onions and fry till brown in colour over a medium flame stirring continuously. Add the grounded spices, garam masala powder, prawns, salt and fry for 5 minutes over a low flame.Stir continuously . Add a little water just to cover the prawns. Cook over a medium flame till the prawns is cooked and the gravy is thick. Serve hot garnished with the chopped corriander leaves

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 381 Carotene ( μg) 530.6
Protein (g) 21.86 Vitamin C (mg) 15.63
Carbohydrate (g) 13.38 Mg  (mg) 59.63
Fat (g) 26.6 Na  (mg) 72.37
Fibre (g) 1.87 K  (mg) 344.7
Minerals (g) 2.54 Mn  (mg) 0.68
Calcium  (mg) 368 Zn  (mg) 0.61
Phosphorus  (mg) 400.08 Cr  (mg) 0.013
Iron  (mg) 6.70