Eral Nungu (Puducherry Prawn & Palmera Fruit Curry)

The name of this curry is derived from palm fruit which is called nungu in Tamil and ice apple in English. This is a wonderful Summer fruit which can be consumed raw as well as in drink to relieve from the intense Summer heat. This curry is mildly spiced and has an interesting texture because of the palmera fruit. Eral Nungu is a prawn and palmera fruit curry which is a traditional prawn curry from Puducherry.

The palmera fruit is seasonal and is available during the summers. Because of today’s urbanization, 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. The sweetness from the fruit blends perfectly with seafood giving it a unique and interesting taste.

Ingredients

• Prawns (shelled, deveined, washed) ½ kg.
• Onions (finely chopped) 1¼ cups
• Cashew nuts 15 nos.
• Ghee 4 tablespoons
• Green Chilies 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
• Salt To taste

Preparation Method

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 bay leaves and cinnamon. Fry for 30 seconds. Add the onions and fry till they are golden brown
3. Add the green chilies 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.

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Eral nungu curry

The name of this curry is derived from palm fruit which is called nungu in Tamil and ice apple in English. This is a wonderful Summer fruit which can be consumed raw as well as in drink to relieve from the intense Summer heat. This curry is mildly spiced and has an interesting texture because of the palmera fruit. Erral Nungu is a prawn and palmera fruit curry which is a traditional prawn curry from Puducherry.

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Course Main Course

Cuisine Tamil

Keyword cooking with fruit, Indian seafood curry, seafood lovers

Prep Time 5 minutes

Cook Time 25 minutes

Servings 4 persons

Author indrani

Ingredients

• 1/2 kg Prawns shelled, deveined, washed
• 1 1/4 cups Onions finely chopped 1¼ cups
• 15 nos. Cashew nuts
• 4 tbsp. Ghee
• 8 to 10 nos. Green Chilies
• 3 tsp. Coriander Powder
• 2 tsp. Aniseeds coarsely ground
• 2 tsp. Turmeric Powder
• 2 inch Cinnamon
• 3 nos. Bay Leaves
• 8 to 10 nos. Palmera Fruit peeled, washed
• 1 cup Thick Coconut Milk freshly squeezed Of ½ a coconut
• Salt To taste

Instructions

1. Cut each palmera fruit lengthwise into half.
2. Cut each half into three.
3. Keep aside in a bowl of water.
4. Heat the ghee in a wok over medium heat.
5. Add the bay leaves and cinnamon.
6. Fry for 30 seconds.
7. Add the onions and fry till they are golden brown
8. Add the green chilies and fry for 2 minutes.
9. Add the palmera fruit and fry till golden brown.
10. Add the cashew nuts, turmeric powder, salt, aniseed powder and coriander powder.
11. Stir well and fry for about 5 minutes
12. 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)
13. Add the thick coconut milk
14. Serve hot.

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