Baby Potatoes Green Peas & Prawns Masala/ Eral Urulai Kizhangu Thokku

I dont have to brag much on the recipe its of course a traditional south indian recipe which is modified a bit to help us prepare the recipe easy and fast and yet no compromise on taste and flavor its still the same. I personally love the recipe when served along with rice topped with ghee and dhal.

Do view my recipe video in detail.

Ingredients:
1/2 Kilo Prawns (shelled devenied and washed thoroughly)
100 Grams Peas (Par boiled)
200 Grams Baby Potetoes (Par boiled)
1 Cup Shallots(cut in halfs)
1 Whole Garlic(peeled and crushed a bit)
2 Chilies (Slit)
1 Tbsp Ginger garlic paste
1 Sprig Curry Leaves
Mint and coriander for garnish
1/2 Lime
3 tbsp Oil

1/2 Tbsp Fennel seeds
1 Tbsp Garam masala Powder or kitchen king masala
1 Tbsp Chilly powder
1/2 Tbsp Turmeric
1/2 Tbsp Coriander Powder
1/2 Tsp Asafoetida
Salt to taste

Method:

1. Heat oil in a wok on a medium flame.
2. Add fennel and allow to splutter a bit add ginger garlic paste asafoetida and curry leaves fry a bit till raw flavor has gone.
3. Add crushed garlic and fry till light pink. add the shallots chilly and fry till transparent.
4. Once the onion is transparent add coriander powder, chilly powder, garam masala and turmeric fry till oil separates a bit.
5. Add the baby potatoes and peas fry for a minute add the prawns and salt and fry a bit.
6. Add lukewarm water stir cover and allow to cook till prawns are done.
7. Once the water has evaporated a bit and the prawns are done garnish with freshly chopped mint, coriander and lime juice. serve hot with rice...enjoy...:)