Etti (Prawn) Sukka - Traditional way

This the usual way how we prepare this dish. I'll post another version of this recipe soon.

Ingredients:

Prawns - 20 large or small prawns, peeled and cleaned

Red chillies (Large) - 8.5

Coriander seeds - 1.5 tsps

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsps

Tamarind - very small piece 

Onion - 1/2

Garlic - 2 pearls

Turmeric powder - 1/4 tsp

Coconut (grated) - 1/2 cup 

Tomato - 1/2

Salt for taste

Oil - 1-2 tsps

Curry leaves(minced) - 5-6 
Coriander - 5-6 leaves

Procedure:

Heat oil in a pan. Add red chillies, coriander seeds, mustard, and cumin seeds. Saute until you get the aroma; do not burn the ingredients. Chop onion and garlic. Meanwhile, soak tamarind in water (6-8 tsps of water).

Grind all these sauteed ingredients along with chopped onions, garlic, and turmeric powder. Add 2 teaspoons of grated coconut and grind. Add tamarind puree as you grind. Let the mixture be coarse. 

Heat oil in a pan, add minced curry leaves. Saute for 2 minutes, add ground mixture. Add 1.5 cups of water, and salt. After you take off the ground mixture, add remaining grated coconut and grind for 2 minutes. Add this to the boiling mixture. Close the lid and let it boil. When the mixture starts boiling, add chopped tomatoes. Mash the tomatoes. Add prawns and coriander leaves. Let it cook. Put off the flame when all the water is drained.   

You can have this with rice or roti. 

You can view another version of this recipe in here: http://katmandige.blogspot.in/2011/10/etti-prawn-sukka.html

Etti (Prawn) Sukka

This is one dish I always loved at home. But, never knew how my mom used to prepare. I tried this last week and it came out really well. There are two ways, you can cook this. First, let me post the easy way here. I need some more time to try out the other one and post it :D

Ingredients:
Prawns - 250 gms
Potato - 2 tiny potatoes or 1 big
Brinjal (optional) - 1/2 of 1 brinjal
Tomato - 1/2 of 1 tomato
Onion -  1/2 of 1 onion
Coriander leaves - 2 stems
Cinnamon - 1
Cloves - 2
Salt
Oil
Garam Masala Powder - 1 teaspoon
Chilly Powder - 1/2 teaspoon
Coriander Powder - 1 teaspoon
Pepper Powder - A pinch
Turmeric Powder - A pinch
Ginger Garlic Paste - 1/2 teaspoon
Grated coconut - little
Somf (optional)


Procedure:
Steam the prawns in a thava after you clean it. Add little water, not much, as prawns will have water after cleansing. Sprinkle little salt and garam masala powder. Let it get cooked.  This is again optional. You can avoid this step.

Boil the chopped potatoes and brinjal. If you are using a pressure cooker, just two whistles will be fine.

When you know, its cooked, pour little oil in a thava. As it gets heated, add cinnamon, cloves, chopped onions and fry them. When onion turns golden, add chopped tomatoes. Mash the tomatoes as you fry them so that the water is all absorbed and tomato is cooked. Now add ginger garlic paste and keep frying. Let it fry, else you'll get the taste of this paste. When it is almost mixed with onions and tomatoes, add Garam Masala Powder, Chilly Powder, Coriander Powder, Turmeric Powder, Pepper Powder and fry the masala. Do not overheat and burn the masala. You can add some somf also (optional).

Add a cup of water. Add salt for taste.

Add prawns, potatoes, brinjal. If you haven't cooked prawns initially, it will take some time to cook here. Let it get cooked. Keep checking until the water is all absorbed. When it is done, sprinkle coriander leaves and grated coconut.

Serve with hot rice or chapathis.

Note:
Cook with the flame in SIM.
You can either cook  prawns in advance or cook them along with the masala.  Another version of this recipe: http://katmandige.blogspot.in/2013/03/etti-prawn-sukka-traditional-way.html