The palmera fruit is seasonal and is available during the summers. Because of today’s urbanisation, not many people are exposed to this fruit (as it is not available in departmental stores). This unique combination of the palmera fruit with the prawn is something that people are not used to and therefore, for these reasons; Erral Nungu is a not commonly prepared.
|Preparation Time||:||5 minutes|
|Cooking Time||:||25 minutes|
|Prawns (shelled, deveined, washed)||½ kg.|
|Onions (finely chopped)||1¼ cups|
|Cashew nuts||15 nos.|
|Green Chillies||8-10 nos.|
|Coriander Powder||3 teaspoons|
|Aniseeds (coarsely ground)||2 teaspoons|
|Turmeric Powder||2 teaspoons|
|Cinnamon||2 inch piece|
|Bay Leaves||3 nos.|
|Palmera Fruit (peeled, washed)||12 nos.|
|Thick Coconut Milk (freshly squeezed)||Of ½ a coconut|
|1. Cut each palmera fruit lengthwise into half. Cut each half into three. Keep aside in a bowl of water
2. Heat the ghee in a wok over medium heat. Add the bayleaves and cinnamon. Fry for 30 seconds. Add the onions and fry till they are golden brown
3. Add the green chillies and fry for 2 minutes. Add the palmera fruit and fry till golden brown. Add the cashew nuts, turmeric powder, salt, aniseed powder and coriander powder. Stir well and fry for about 5 minutes
4. Add the prawns and mix well. Cover the wok and cook the prawns on low flame (add 3-5 tablespoons of water if the mixture is too dry)
5. Add the thick coconut milk
6. Serve hot.
|· I used the cashew nuts whole. Can lightly crush them and use as well
· To make the curry spicy, slit the green chillies when adding. Unless am sure, I tend to leave the chillies whole (so that the flavour of the chillies is there, but not the spice; and one can bite into the green chilli for a bit of heat).
|· Steamed Rice